Profile of Phenolic Compounds and Antioxidant Activity of Celery () Juices Obtained from Pulp after α-Amylase Treatment from .

The purpose of this study was to determine the content of certain phenolic compounds, antioxidant activity, pressing efficiency, extract content, and sugars in celeriac juices obtained from the pulp after α-amylase treatment from . The test material consisted of peeled and unpeeled celery pulp kept at a temperature of 25 °C with and without the enzyme for a period of 30 and 60 min. The juices obtained from them were analyzed for the content of selected phenolic acids and flavonoids using the UPLC-PDA-ESI-MS/MS method, for antioxidant activity measured using the ABTS˙ and DPPH˙ method, and for the total polyphenol content using the F-C method.

Effect of Celeriac Pulp Maceration by sp. Pectinase on Juice Quality.

Peeled and unpeeled celeriac pulp was macerated with pectinase from sp. at 25 °C for 30 and 60 min. Peeling, enzyme addition, and maceration time significantly affected the quality characteristics of the juice.