Removal of tannin from pomegranate juice by enzymatic method

Tannin is polyphenolic component having some antioxidant properties and exists in many plants and fruites. In pomegranate juice this component causes turbidity and haze. During fruite juice clarification by conventional gelatin method, all poly phenolic substances which are responsible for antioxidant activity are removed and as a result the quality of the product is reduced. In the present study tannase enzyme (tannin acyl hydrolase; EC 3.1.1.20) was used to decompose tannin to gallic acid and glucose and as the result the amount of turbidity of the juice is decreased, while, the antioxidant properties remain unchanged since tannin is not decomposed and not seprated in the juice as it occurs in the gelatin method.

Keywords:

Tannin , Tannase , Clarification , HPLC , Removal