Pandanus amaryllifolius (P. amaryllifolius) is grown and used popularly in Vietnam to enhance the flavor of food, the characteristic aroma of P. amaryllifolius leaves is mainly due to the aromatic compound 2-Acetyl-1-pyrroline that is often used as a supplement flavor for rice, sticky rice, and many kinds of food. In addition, P. amaryllifolius leaves also contain compounds with antioxidant activities that are beneficial for health. This study focused on the parameters optimization in the hydrolysis process using the enzyme cellulase by the response surface method (RSM). Four Parameters of the hydrolysis process were investigated, including pH (5.2 - 6.8), temperature (45 - 65oC), enzyme concentration (0.8 - 1.6% v / dwt), hydrolysis time (90 ÷ 210 minutes). The results showed that, at the optimal hydrolysis conditions of pH = 5.6, temperature = 60.0oC, enzyme concentration = 1.178% (v/dwt), and hydrolysis time at 152.8 minutes, the antioxidant activity by DPPH reached the highest content of 1618.5 (̸=M TEAC - trolox equivalent antioxidant capacity). The research results can be applied for adding the characteristic aroma from P. amaryllifolius leaves on many foods which contain health-beneficial antioxidant compounds and good sensory properties.
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