Comprehensive characterization of purified naringinase: effect on naringin content, antioxidant activity, phenolic profile, and grapefruit juice quality

Authors

ARZU İMECEFollow
MEMNUNE ŞENGÜLFollow
BÜLENT ÇETİNFollow
ÖMER İRFAN KÜFREVİOĞLUFollow
ARZU ÖZTÜRK KESEBİRFollow

Abstract

Bitterness arising from naringin is a problem in citrus juices, especially grapefruit juice, in terms of consumer preference. Naringinase enzyme is used to eliminate the bitterness. In this study, naringinase was extracellularly extracted, isolated, and characterized from an Aspergillus niger strain in different media. The extracted enzyme was added to grapefruit juice at different concentrations (0.1%, 0.5%, 1%) (0.078, 0.39 and 0.78 EU) and stored at different temperatures (25, 35, and 45 °C) for 5 h. At the end of the first and fifth h, the amount of naringin, physicochemical properties, phenolic profiles, and antioxidant activities of the grapefruit juice were determined. The optimum ionic strength of naringinase was determined as 0.5 M, optimum pH value as 5.0 in citrate buffer, and the optimum temperature as 50 °C. According to the results, the enzyme was least affected by Mg+2. There was a 65.58% decrease in naringin in samples with 1% enzyme added and incubated at 45 °C. The highest level among the phenolic compounds was found for quinic acid (13,914.48 ppb). At the end of the 5th h, no change was observed in the dry matter, pH, and total acidity values of grapefruit juice with 0.1% enzyme concentration at 25 °C. Under the same conditions, the greatest change was observed in color intensity, color tone, total phenolic content, and antioxidant capacity.

Author ORCID Identifier

ARZU İMECE: 0000-0002-6455-8594

MEMNUNE ŞENGÜL: 0000-0003-3909-2523

BÜLENT ÇETİN: 0000-0002-4679-2555

ÖMER İRFAN KÜFREVİOĞLU: 0000-0002-1877-3154

ARZU ÖZTÜRK KESEBİR: 0000-0003-2603-7509

DOI

10.55730/1300-011X.3283

Keywords

Naringinase, grapefruit juice, Aspergillus niger, food enzyme

First Page

516

Last Page

529

Publisher

The Scientific and Technological Research Council of Türkiye (TÜBİTAK)

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Recommended Citation

İMECE, A, ŞENGÜL, M, ÇETİN, B, KÜFREVİOĞLU, Ö. İ, & ÖZTÜRK KESEBİR, A (2025). Comprehensive characterization of purified naringinase: effect on naringin content, antioxidant activity, phenolic profile, and grapefruit juice quality. Turkish Journal of Agriculture and Forestry 49 (3): 516-529. https://doi.org/10.55730/1300-011X.3283