EFFECT OF HYDROLYZATION CONDITIONS ON EXTRACTION CAPACITY OF CATECHIN OF CASHEW NUT TESTA WITH THE SUPPORT OF ENZYME VISCOZYME L AND PECTINEX ULTRA-L PRODUCTS

Abstract

The objectives of this study are to investigate appropriate hydrolyzation conditions to obtain the highest amount of catechin of the cashew nut testa using the enzyme-assisted extraction method. Two types of enzymes, Viscozyme L and Pectinex ultra-L, were used to study with different conditions including enzyme concentration, sample/buffer ratios, temperature, and incubation time. The results indicated that the highest catechin concentration (16.09 ± 0.73 g CE/100g dried sample) was obtained when Viscozyme L was used to assist the extraction with the concentration of 2%, sample/buffer ratio of 1/30, the temperature of 50oC, and incubation time of 60 min. Regarding the Pectinex ultra-L, the appropriate conditions of enzyme concentration of 2%, sample/buffer ratio of 1/20 (w/v), the temperature of 50oC, and incubation time of 60 min were determined to obtain the highest catechin content of 19.98 ± 0.50 (g CE/100 g dried sample). Moreover, the results also indicated that flavonoid content and DPPH radical scavenging capacity of the extracts from cashew nut testa using Pectinex ultra-L were higher than those of the extracts using Viscozyme L or the control. Thus, the extraction using the Pectinex ultra-L was more effective than that using the Viscozyme L or without enzyme.