Biochemical basis of complex processing of pomegranate
Sitora ZiyayevaBiochemical institute of Samarkand State University named after Sharof Rashidov, Samarkand, UzbekistanSvetlana M. VasinaBiochemical institute of Samarkand State University named after Sharof Rashidov, Samarkand, UzbekistanMashkhura TagirovaBiochemical institute of Samarkand State University named after Sharof Rashidov, Samarkand, Uzbekistan
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The possibility of complex processing of local varieties of pomegranate fruits has been studied. Based on experimental data on the enzymatic activity of amylase and pectinase. Optimal conditions for the depectization process in the production of clarified pomegranate juice concentrate are proposed. Factors influencing the extraction of antioxidants from pomegranate peel were studied. Keywords: pomegranate, extraction, Amylase A.G. XXL, Pectinex Ultra, anti-oxidants.
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