Properties of bromelain extract from different parts of the pineapple variety morris

• Main Authors: Misran, E., Idris, A., Mat Sarip, S. H., Ya'akob, H.
• Format: Article
• Published: Elsevier Ltd. 2019
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/90312/; http://dx.doi.org/10.1016/j.bcab.2019.101095

The purpose of this study is to characterize the bromelain extract from pineapples which belong to the Morris variety. The bromelain was extracted from two different batches of Morris pineapples; one with crown and the other without crown. The weight of each part such as flesh, peel, core, stem and crown were 45–52%, 28–29%, 13–14%, 5–6% and 7% (w/w), respectively. The physiochemical properties of each part of the pineapple were determined. Results showed that the pH, TSS ( o Brix), volume of extract (ml), total protein (mg/ml) and bromelain activity (CDU/ml) of the pineapple were 3–4, 1–6 o Brix, 850–6000 ml, 21–98 mg/ml and 95–251 CDU/ml, respectively. Both species showed that the peel and flesh gave the highest bromelain activity and protein contents, whereas the extract from the stem revealed the lowest values. The storage stability study showed that bromelain activities of the extract decreased with time under refrigerated condition (5–8 °C).