National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The effect of ultraviolet (UV-C) treatment on enzymes (viz. Polyphenol oxidase and Peroxidase) and nutritional properties (viz. Ascorbic acid, Antioxidant activity and Total phenolic content) of tender coconut water (Cocos nucifera) were studied during this research work. The process conditions for ultraviolet treatment were sample thickness (1, 2, 3 mm), treatment time (30, 60, 90 min) and distance of sample from lamp source (8.6, 13.7, 18.6 cm).The results obtained from this study showed that the UV- C treatment conditions had significant effect (p< 0.0001) on ascorbic acid, total phenolic content, antioxidant capacity, PPO and POD of TCW. The maximum inactivation of PPO was achieved to be 51.5% in ultraviolet treatment, and the maximum inactivation of POD in ultraviolet treatment was65.7%. The obtained results evident, that the PPO was most resistant enzyme to UV light. Further, the results were compared with the thermal treatment of tender coconut water which is conducted as a part of this experiment and observed that, maximum inactivation of PPO and POD was achieved in thermal treatment than ultraviolet treatment. In contrast, the deterioration of nutritional properties in thermal treatment was high as compared to ultraviolet treatment. The obtained results suggested that, although the thermal treatment was better processing option pertaining to enzyme inactivation, but ultraviolet treatment was found superior based on retention of nutritional attributes.
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