Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability
This study aimed to investigate the effects of the ultrasound-assisted extraction conditions on the yield, specific activity, temperature, and storage stability of the pectinase enzyme from guava peel. The ultrasound variables studied were sonication time (10–30 min), ultrasound temperature (30–50°C...
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| Language: | English English English English |
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Informa UK Limited, an Informa Group Company
2016
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| Online Access: | http://irep.iium.edu.my/43488/ http://irep.iium.edu.my/43488/1/Preprative.pdf http://irep.iium.edu.my/43488/4/43488-Optimisation%20of%20Ultrasound-assisted%20Extraction%20of%20Pectinase%20Enzyme%20from%20Guava-MYRA-evidence.pdf http://irep.iium.edu.my/43488/5/43488-Optimization%20of%20ultrasound-assisted%20extraction_SCOPUS.pdf http://irep.iium.edu.my/43488/6/43488-Optimization%20of%20ultrasound-assisted%20extraction_WOS.pdf |
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| author | Amid, Mehrnoush Murshid, Fara Syazana Manap, Mohd Yazid Sarker, Md. Zaidul Islam |
| author_facet | Amid, Mehrnoush Murshid, Fara Syazana Manap, Mohd Yazid Sarker, Md. Zaidul Islam |
| author_sort | Amid, Mehrnoush |
| building | IIUM Repository |
| collection | Online Access |
| description | This study aimed to investigate the effects of the ultrasound-assisted extraction conditions on the yield, specific activity, temperature, and storage stability of the pectinase enzyme from guava peel. The ultrasound variables studied were sonication time (10–30 min), ultrasound temperature (30–50°C), pH (2.0–8.0), and solvent-to-sample ratio (2:1 mL/g to 6:1 mL/g). The main goal was to optimize the ultrasound-assisted extraction conditions to maximize the recovery of pectinase from guava peel with the most desirable enzyme-specific activity and stability. Under the optimum conditions, a high yield (96.2%), good specific activity (18.2 U/mg), temperature stability (88.3%), and storage stability (90.3%) of the extracted enzyme were achieved. The optimal conditions were 20 min sonication time, 40°C temperature, at pH 5.0, using a 4:1 mL/g solvent-to-sample ratio. The study demonstrated that optimization of ultrasound-assisted process conditions for the enzyme extraction could improve the enzymatic characteristics and yield of the enzyme. |
| first_indexed | 2025-11-14T16:05:47Z |
| format | Article |
| id | iium-43488 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English English English English |
| last_indexed | 2025-11-14T16:05:47Z |
| publishDate | 2016 |
| publisher | Informa UK Limited, an Informa Group Company |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-434882017-10-17T07:39:26Z http://irep.iium.edu.my/43488/ Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability Amid, Mehrnoush Murshid, Fara Syazana Manap, Mohd Yazid Sarker, Md. Zaidul Islam Q Science (General) T Technology (General) This study aimed to investigate the effects of the ultrasound-assisted extraction conditions on the yield, specific activity, temperature, and storage stability of the pectinase enzyme from guava peel. The ultrasound variables studied were sonication time (10–30 min), ultrasound temperature (30–50°C), pH (2.0–8.0), and solvent-to-sample ratio (2:1 mL/g to 6:1 mL/g). The main goal was to optimize the ultrasound-assisted extraction conditions to maximize the recovery of pectinase from guava peel with the most desirable enzyme-specific activity and stability. Under the optimum conditions, a high yield (96.2%), good specific activity (18.2 U/mg), temperature stability (88.3%), and storage stability (90.3%) of the extracted enzyme were achieved. The optimal conditions were 20 min sonication time, 40°C temperature, at pH 5.0, using a 4:1 mL/g solvent-to-sample ratio. The study demonstrated that optimization of ultrasound-assisted process conditions for the enzyme extraction could improve the enzymatic characteristics and yield of the enzyme. Informa UK Limited, an Informa Group Company 2016 Article PeerReviewed application/pdf en http://irep.iium.edu.my/43488/1/Preprative.pdf application/pdf en http://irep.iium.edu.my/43488/4/43488-Optimisation%20of%20Ultrasound-assisted%20Extraction%20of%20Pectinase%20Enzyme%20from%20Guava-MYRA-evidence.pdf application/pdf en http://irep.iium.edu.my/43488/5/43488-Optimization%20of%20ultrasound-assisted%20extraction_SCOPUS.pdf application/pdf en http://irep.iium.edu.my/43488/6/43488-Optimization%20of%20ultrasound-assisted%20extraction_WOS.pdf Amid, Mehrnoush and Murshid, Fara Syazana and Manap, Mohd Yazid and Sarker, Md. Zaidul Islam (2016) Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability. Preparative Biochemistry and Biotechnology, 46 (1). pp. 91-99. ISSN 1082-6068 E-ISSN 1532-2297 (In Press) http://www.tandfonline.com/ 10.1080/10826068.2015.1031396 |
| spellingShingle | Q Science (General) T Technology (General) Amid, Mehrnoush Murshid, Fara Syazana Manap, Mohd Yazid Sarker, Md. Zaidul Islam Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability |
| title | Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability |
| title_full | Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability |
| title_fullStr | Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability |
| title_full_unstemmed | Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability |
| title_short | Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability |
| title_sort | optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (psidium guajava) peel: enzyme recovery, specific activity, temperature and storage stability |
| topic | Q Science (General) T Technology (General) |
| url | http://irep.iium.edu.my/43488/ http://irep.iium.edu.my/43488/ http://irep.iium.edu.my/43488/ http://irep.iium.edu.my/43488/1/Preprative.pdf http://irep.iium.edu.my/43488/4/43488-Optimisation%20of%20Ultrasound-assisted%20Extraction%20of%20Pectinase%20Enzyme%20from%20Guava-MYRA-evidence.pdf http://irep.iium.edu.my/43488/5/43488-Optimization%20of%20ultrasound-assisted%20extraction_SCOPUS.pdf http://irep.iium.edu.my/43488/6/43488-Optimization%20of%20ultrasound-assisted%20extraction_WOS.pdf |