Extraction, Partial Purification and Characterization of Bromelain from Pineapple (Ananas Comosus) Crown, Core and Peel Waste

Abstract

Ananas Comosus (also known as pineapple) is a part of Bromeliaceae family and it is consumed as food as well as folk medicine for the treatment of various diseases. It is reported that pineapple is a rich source of bromelain, a cysteine protease and it is considered as an important enzyme in different industries due to its significant therapeutic and industrial applications such as anticancer, anti-inflammatory and meat tenderizing. Bromelain is mostly present in fruit and stem of pineapple, but it is reported that crown, core, and peels, which constitute the waste of the pineapple plant, also contain bromelain but limited data is available. Therefore, the proposed study aimed at utilizing pineapple waste for the extraction and characterization of bromelain. Firstly, crude bromelain was extracted with phosphate buffer (pH 7), then it was subjected to partial purification using different fractions of ammonium sulphate (NH4)2SO4 such as 30, 40, 50 and 60% followed by desalting and concentration. Enzyme activity was calculated by using casein digesting unit (CDU) method. The results demonstrated that the crown bromelain showed highest purification of 4.34-fold at 30% HIGHLIGHTS• Bromelain was extracted from crown, core, and peel waste of pineapple.• Ammonium sulphate (NH4)2SO4 precipitation method was used as a simple and cost-effective approach for partial purification of bromelain.• A purification of 4.34, 2.75 and 2.59-fold was achieved for crown, core and peel bromelain samples respectively.• Enzyme activity recovery of 170.41 %, 192.37 % and 337.59 % was achieved for crown, core, and peel bromelain, respectively. 2 Gul, A., et al.

Extraction and Characterization of Bromelain from Pineapple Core: A Strategy for Pineapple Waste Valorization

“…As for the pH effect on the activity of bromelain from various pineapple parts, our results are consistent with the observations of Gul and coworkers [33], although other studies highlighted a relevant decrease of the proteolytic activity of fruit bromelain on sodium caseinate at pH higher than 8 [19,29]. This behavior may be explained by differences in terms of bromelain source and of variety, harvesting, and ripening stage of the pineapples used in the various studies [17].…”

Extraction, Partial Purification and Utilization of Milk Coagulating Enzyme from Kiwifruit (Actinidia Deliciosa) in Fresh Cheesemaking

“…The purification fold of 1.56 along with 78.84% yield was obtained with 50% ammonium sulfate fractionation, which is in agreement with Sharma & Vaidya (2018). Gul et al (2021) also reported the highest purity and yield percentage of pineapple crow bromelain, precipitated at 50% concentration. The activation of enzyme during ammonium sulfate precipitation, and removal of interfering substances during centrifugation under cool condition might have contributed to higher purity and activity recovery also.…”

Purification of bromelain enzyme from MD2 hybrid pineapple core by ultrafiltration and its antioxidative potential

“…Hence, ultrafiltration technique was conducted to completely remove ammonium sulfate salt and purify the bromelain to increase the purity of the enzyme. The effectiveness of the centrifugal ultrafiltration method was indicated by increasing purification fold and bromelain yield, equivalent to that in the study conducted by Gul et al (2021). The yield is the amount of enzyme activity preserved in the purified sample compared with the original sample, the crude.…”

“…Principally, ammonium sulfate salt will increase the surface tension of the water and enhance the hydrophobic interaction between the target protein and water, causing salting out (Setiasih et al, 2019). 50% ammonium sulfate concentration was chosen based on the research done by Gul et al (2021), which found that 50% concentration had the highest recovery of bromelain (215.22%). However, without an appropriate technique for the desalting process, excess ammonium salt in the extract solution would interfere with the protein binding mechanism, thus underestimating the true value of the assays performed, especially colorimetric assays.…”