Abstract
The purpose of this study is to produce bromelain powder from crown extract of pineapple variety N36. The physico- chemical properties of the pineapple crown extract were initially determined. It was found that the percentage of pulp, pH, TSS, percentage of acidity, percentage of fructose and glucose of the pineapple crown extract were 2.41%, 3.94, 1.6˚Brix, 0.3%, 0.83% and 0.51%, respectively. In this study, the pineapple crown extract was prepared by food processor before being filtered using muslin cloth. The bromelain in the pineapple crown extract was then purified by Preparative High Performance Liquid Chromatography (HPLC) (Agilent) using cation exchange resin column. Subsequently, the salt in the purified bromelain was removed by diafiltration process using continous diafiltrator. Finally, the desalted bromelain solution was dried using freeze dryer (Christ alpha 1-4LD Plus model). It was determined that 1.0g of bromelain powder could be produced from 200ml of desalted bromelain solution or formerly 100g pineapple crown. The bromelain activity at each step towards producing of powdered bromelain was determined. It was found that bromelain activity was significantly highest in powdered bromelain (529.77 ± 5.74 CDU/mg) at the 5% level followed by purified bromelain (501.08 ± 3.31 CDU/mg), desalted bromelain (485.78 ± 8.76 CDU/mg) and pineapple crown extract (426.49 ± 8.76 CDU/mg).
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
