Enzymatic Concentration of Hesperidin in Peel Residue of Satsuma Mandarin

Abstract

In the courses of the study on an industrial scale system for hesperidin recovery from the peel residue of satsuma mandarin (Citrus unshiu Marc.), we have screened commercially available enzyme preparations to degrade the peel residue. Screening was designed to obtain the enzyme which concentrates hesperidin effectively in the enzyme-treated residue without changes of its chemical structure. Forty-seven commercially available enzymes were examined. They included pectinase, cellulase, hemicellulase, amylase, protease and lipase activities. An enzyme, prepared from Aspergillus niger, including pectinase, cellulase and hemicellulase activities, was the most effective among the examined enzymes. The optimal condition of this enzyme was as follows: initial pH, pH3.0-4.0; reaction temperature, 40°C. When the residue was treated for 24h, hesperidin in the residue was concentrated 2.2-fold and recovery of hesperidin was 94.1%.