The Evaluation of Tea Extracted from the Dried Roots of Asparagus officinalis L. using Cellulase
The Evaluation of Tea Extracted from the Dried Roots of Asparagus officinalis L. using Cellulase
Nguyen Thi Ngoc Giang1* and Tran Van Khai2
ABSTRACT
Asparagus officinalis L. emerges as a beneficial herbaceous derivative, offering great feasibility for creating high-value food products based on its notable nutritional properties and distinct flavor and aroma. To maintain its quality for producing high-value products, particularly in the realm of tea, various extraction methods were explored. The main objective of this study was specifically enhancing the efficiency of enzyme-assisted extraction (EAE) on dried asparagus roots by utilizing cellulase. The investigation examined cellulase enzyme concentrations at 1, 2, 3, and 4% (v/w, compared with raw material) and pH levels at 4.5, 5.0, 5.5 and 6.0 to evaluate the quality of the extracted tea solution. Parameters of pH 5.5 and 3% enzyme were selected as optimal condition for the extraction. The extract from dried asparagus roots derived under this condition demonstrated significant nutritional content, including sucrose (1.49 g), vitamin C (1.10 g), total phenolic content (0.58 g TAE), flavonoid content (0.15 g QE), and saponin content (1.39 g SE) per 100 g of dry matter. Additionally, the extract exhibited notable antioxidant activity, with DPPH radical scavenging capacity of 63.72% and ferric reducing antioxidant power (FRAP) equivalent to 1.15 M Fe²⁺, achieving the highest sensory preference score.
To share on other social networks, click on any share button. What are these?
