Pandanus amaryllifolius

How to Cite

Nguyen, P. B. ., & Hoa, M. T. . (2022). Optimization of the Hydrolysis Process Parameters for Pandanus Amaryllifolius by Cellulase using Response Surface Methodology (RSM). Journal of Science, Engineering and Technology (JSET), 10, 10-18. Retrieved from https://ijterm.org/index.php/jset/article/view/412


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.



Baker, J. O., Ehrman, C. I., Adney, W. S., Thomas, S. R., and Himmel, M. E. (1998). Hydrolysis of cellulose using ternary mixtures of purified cellulase. Applied Biochemistry and Biotechnology, 70, 395-403. https://doi.org/10.1007/BF02920154

Belitz, H. D., Grosch, W., Schieberle, P. (2009.). Food chemistry (4th ed.). Berlin: Springer. DOI 10.1007/978-3-540 -69934-7

Covacci,V., Torsello, A., Palozza, P., Sgambato, A., Romano, G., Boninsegna, A., Cittadini, A., Wolf, F. I. (2001). DNA oxidative damage during differentiation of HL-60 human promyelocytic leukemia cells. Chemical Research in Toxicology, 14, 1492-1497.

Darsini, D. T. P., Maheshu, V., Vishnupriya, M., Nishaa, S., Sasikumar, J. M. (2013). Antioxidant potential and amino acid analysis of underutilized tropical fruit Limonia acidissima L. Free Radicals and Antioxidants, 3, 62-69. https://doi.org/10.1016/j.fra.2013.08.001

Fennema, O. R. (1996). Food Chemistry (Third Edition ed.). New York: CRC Press.

Hassali, M. A., Saleem, F., Khan, T. M., Aljadhey, H. (2013). Pharmacists’ Perception of the sale of non-clinically proven health supplements in Penang, Malaysia. Tropical Journal of Pharmaceutical Research, 12, 433-438. DOI:10.4314/tjpr.v12i3.23

Hassan, K. S., Sudarshanakrishna, K. R., Santhanam, K. (1994). Improvement of juice recovery from pineapple pulp/residue using cellulases and pectinases. Journal of Fermentation and Bioengineering, 78, 486-488. https://doi.org/10.1016/0922-338X(94)900 54-X

Ilaiyaraja, N., Likhith. K. R., Babu, G. R. S., Khanum, F. (2015). Optimisation of extraction of bioactive compounds from Feronia limonia (wood apple) fruit using response surface methodology (RSM). Food Chemistry, 173, 348–354. https://doi.org/10.1016/j.foodchem.2014.1 0.035

Nor, F.M., Mohamed, S., Idris, N. A., Ismail, R . (2008). Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies. Food Chemistry, 110, 319-327. DOI:10.1016/j.foodchem.2008.02.004

Norkaew, O., Boontakham, P., Dumri, K., Noenplab, A. N. L. (2017). Effect of post-harvest treatment on bioactive phytochemicals of Thai black rice. Food Chemistry., 217, 95-105. DOI:10.1016/j.foodchem.2016.08.084

Ooi, L. S. (2004). Purification and characterization of a new antiviral protein from the leaves of Pandanus amaryllifolius (Pandanaceae). The International Journal of Biochemistry & Cell Biology, 36 (8), 1440-1446. DOI:10.1016/S1357-2725(04)00024-X

Pham, N. B., Ma, H. T., Nguyen, P. K., Dong, D. T. A. (2016). Optimisation of hydrolysis process using combination of cellulase and pectinase in producing wood apple powder. Asia-Pacific Journal of Food Safety and Security, 2, 20-29.

Saenthaweesuk, S., Naowaboot, J., Somparn, N. (2016). Pandanus amaryllifolius leaf extract increases insulin sensitivity in high-fat diet-induced obese mice. Asian Pacific Journal of Tropical Biomedicine, 6, 866871. DOI:10.1016/j.apjtb.2016.08.010

Srivastava, S., & Tyagi, S.K. (2013). Effect of enzymatic hydrolysis on the Juice yield from apple fruit (Malus domestica) pulp. International Journal of Biotechnology and Bioengineering Research, 4, 299-406.

Truong, A. L. Q., Nguyen, H. T. H., Pham, N. D. T., Hoang, T. V., Pham, N. B., Le, A. T. H., and Dong, D. T. A. (2020). soybean protein extraction by alcalase and flavourzyme, combining thermal pretreatment for enteral feeding product. Catalysts, 10(829), 1-16. doi:10.3390/catal10080829

Wei, X., Handoko, D. D., Pather, L., Methven, L., Elmore, J. S. (2017). Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour. Food Chemistry, 232, 531-544. DOI: 10.1016/j.foodchem.2017.04.005

Wongpornchai, S., Sriseadka, T., and Choonvisase, S. (2003). Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze). Journal of Agricultural and Food Chemistry, 51(2), 457-462. https://doi.org/10.1021/jf025856x

Yuliarti, O., Matia-Merino, L., Goh, K. K. T., Mawson, J. A., Brennan, C. S. (2011). Effect of Celluclast 1.5 L on the physicochemical characterization of gold kiwifruit pectin. International Journal of Molecular Sciences, 12, 6407-6417. DOI: 10.3390/ijms12106407

Zhang, B., Gao, Y., Zhang, L., Zhou, Y. (2020). The plant cell wall: biosynthesis, construction, and functions. Journal of Integrative Plant Biology, 63(1), 251-272. https://doi.org/10.1111/jipb.13055