Characterization of Bromelain from Parts of Three Different Pineapple Varieties in Nigeria

Omotoyinbo O. V.; Sanni D. M.

doi:doi:10.11648/j.ajbio.20170503.11

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Characterization of Bromelain from Parts of Three Different Pineapple Varieties in Nigeria

Omotoyinbo O. V., Sanni D. M.

Published in American Journal of BioScience (Volume 5, Issue 3)

Received: 16 December 2016 Accepted: 29 December 2016 Published: 17 April 2017

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Abstract

Bromelain was extracted from crown, flesh, core, and peel of some variant of Nigerian pineapple fruits in order to evaluate its amount and characteristics. Each part of pineapple after separation was weighed, blended, filtered and then filtrate was precipitated with ethanol and centrifuged. All extracts from each stage were collected and assayed for bromelain activity. The concentration of protein was also measured by using BSA as standard while proteolytic activity was determined using Azocasein 1% (w/v) as substrate at standard conditions. The optimum temperature and pH were also evaluated. The result showed that bromelain could be obtained from all parts of pineapple. Ananas fitzmulleri (Agric) had the highest weight (1486.42 g) and flesh content (53.5%) compared to other varieties while bromelain obtained from all parts and in the different varieties had optimum activity at 40°C and pH of 7. Hence ethanol precipitation method is viable for bromelain recovery.

Published in	American Journal of BioScience (Volume 5, Issue 3)
DOI	10.11648/j.ajbio.20170503.11
Page(s)	35-41
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Bromelain, Azocasein, Pineapple Fruits

References

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APA Style

Omotoyinbo O. V., Sanni D. M. (2017). Characterization of Bromelain from Parts of Three Different Pineapple Varieties in Nigeria. American Journal of BioScience, 5(3), 35-41. https://doi.org/10.11648/j.ajbio.20170503.11

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ACS Style

Omotoyinbo O. V.; Sanni D. M. Characterization of Bromelain from Parts of Three Different Pineapple Varieties in Nigeria. Am. J. BioScience 2017, 5(3), 35-41. doi: 10.11648/j.ajbio.20170503.11

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AMA Style

Omotoyinbo O. V., Sanni D. M. Characterization of Bromelain from Parts of Three Different Pineapple Varieties in Nigeria. Am J BioScience. 2017;5(3):35-41. doi: 10.11648/j.ajbio.20170503.11

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@article{10.11648/j.ajbio.20170503.11,
  author = {Omotoyinbo O. V. and Sanni D. M.},
  title = {Characterization of Bromelain from Parts of Three Different Pineapple Varieties in Nigeria},
  journal = {American Journal of BioScience},
  volume = {5},
  number = {3},
  pages = {35-41},
  doi = {10.11648/j.ajbio.20170503.11},
  url = {https://doi.org/10.11648/j.ajbio.20170503.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20170503.11},
  abstract = {Bromelain was extracted from crown, flesh, core, and peel of some variant of Nigerian pineapple fruits in order to evaluate its amount and characteristics. Each part of pineapple after separation was weighed, blended, filtered and then filtrate was precipitated with ethanol and centrifuged. All extracts from each stage were collected and assayed for bromelain activity. The concentration of protein was also measured by using BSA as standard while proteolytic activity was determined using Azocasein 1% (w/v) as substrate at standard conditions. The optimum temperature and pH were also evaluated. The result showed that bromelain could be obtained from all parts of pineapple. Ananas fitzmulleri (Agric) had the highest weight (1486.42 g) and flesh content (53.5%) compared to other varieties while bromelain obtained from all parts and in the different varieties had optimum activity at 40°C and pH of 7. Hence ethanol precipitation method is viable for bromelain recovery.},
 year = {2017}
}

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TY  - JOUR
T1  - Characterization of Bromelain from Parts of Three Different Pineapple Varieties in Nigeria
AU  - Omotoyinbo O. V.
AU  - Sanni D. M.
Y1  - 2017/04/17
PY  - 2017
N1  - https://doi.org/10.11648/j.ajbio.20170503.11
DO  - 10.11648/j.ajbio.20170503.11
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 35
EP  - 41
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20170503.11
AB  - Bromelain was extracted from crown, flesh, core, and peel of some variant of Nigerian pineapple fruits in order to evaluate its amount and characteristics. Each part of pineapple after separation was weighed, blended, filtered and then filtrate was precipitated with ethanol and centrifuged. All extracts from each stage were collected and assayed for bromelain activity. The concentration of protein was also measured by using BSA as standard while proteolytic activity was determined using Azocasein 1% (w/v) as substrate at standard conditions. The optimum temperature and pH were also evaluated. The result showed that bromelain could be obtained from all parts of pineapple. Ananas fitzmulleri (Agric) had the highest weight (1486.42 g) and flesh content (53.5%) compared to other varieties while bromelain obtained from all parts and in the different varieties had optimum activity at 40°C and pH of 7. Hence ethanol precipitation method is viable for bromelain recovery.
VL  - 5
IS  - 3
ER  -

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Author Information

Omotoyinbo O. V.

Department of Biochemistry, Federal University of Technology, Akure, Nigeria
Sanni D. M.

Department of Biochemistry, Federal University of Technology, Akure, Nigeria

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APA Style

Omotoyinbo O. V., Sanni D. M. (2017). Characterization of Bromelain from Parts of Three Different Pineapple Varieties in Nigeria. American Journal of BioScience, 5(3), 35-41. https://doi.org/10.11648/j.ajbio.20170503.11

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ACS Style

Omotoyinbo O. V.; Sanni D. M. Characterization of Bromelain from Parts of Three Different Pineapple Varieties in Nigeria. Am. J. BioScience 2017, 5(3), 35-41. doi: 10.11648/j.ajbio.20170503.11

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AMA Style

Omotoyinbo O. V., Sanni D. M. Characterization of Bromelain from Parts of Three Different Pineapple Varieties in Nigeria. Am J BioScience. 2017;5(3):35-41. doi: 10.11648/j.ajbio.20170503.11

Copy | Download

@article{10.11648/j.ajbio.20170503.11,
  author = {Omotoyinbo O. V. and Sanni D. M.},
  title = {Characterization of Bromelain from Parts of Three Different Pineapple Varieties in Nigeria},
  journal = {American Journal of BioScience},
  volume = {5},
  number = {3},
  pages = {35-41},
  doi = {10.11648/j.ajbio.20170503.11},
  url = {https://doi.org/10.11648/j.ajbio.20170503.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20170503.11},
  abstract = {Bromelain was extracted from crown, flesh, core, and peel of some variant of Nigerian pineapple fruits in order to evaluate its amount and characteristics. Each part of pineapple after separation was weighed, blended, filtered and then filtrate was precipitated with ethanol and centrifuged. All extracts from each stage were collected and assayed for bromelain activity. The concentration of protein was also measured by using BSA as standard while proteolytic activity was determined using Azocasein 1% (w/v) as substrate at standard conditions. The optimum temperature and pH were also evaluated. The result showed that bromelain could be obtained from all parts of pineapple. Ananas fitzmulleri (Agric) had the highest weight (1486.42 g) and flesh content (53.5%) compared to other varieties while bromelain obtained from all parts and in the different varieties had optimum activity at 40°C and pH of 7. Hence ethanol precipitation method is viable for bromelain recovery.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Characterization of Bromelain from Parts of Three Different Pineapple Varieties in Nigeria
AU  - Omotoyinbo O. V.
AU  - Sanni D. M.
Y1  - 2017/04/17
PY  - 2017
N1  - https://doi.org/10.11648/j.ajbio.20170503.11
DO  - 10.11648/j.ajbio.20170503.11
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 35
EP  - 41
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20170503.11
AB  - Bromelain was extracted from crown, flesh, core, and peel of some variant of Nigerian pineapple fruits in order to evaluate its amount and characteristics. Each part of pineapple after separation was weighed, blended, filtered and then filtrate was precipitated with ethanol and centrifuged. All extracts from each stage were collected and assayed for bromelain activity. The concentration of protein was also measured by using BSA as standard while proteolytic activity was determined using Azocasein 1% (w/v) as substrate at standard conditions. The optimum temperature and pH were also evaluated. The result showed that bromelain could be obtained from all parts of pineapple. Ananas fitzmulleri (Agric) had the highest weight (1486.42 g) and flesh content (53.5%) compared to other varieties while bromelain obtained from all parts and in the different varieties had optimum activity at 40°C and pH of 7. Hence ethanol precipitation method is viable for bromelain recovery.
VL  - 5
IS  - 3
ER  -

Copy | Download