Extraction of bromelain from pineapple crown and fruit and effect of pH on its activity:- Madu, Adanna B.

ABSTRACT

 Pineapple is one of the common fruits in Nigeria, with an edible flesh while the crown, peel and leaves are considered wastes and discarded or littered on the environment. This study assessed the enzymatic activity of crude bromelain extracts from pineapple crown and fruit using ammonium sulphate precipitation method. Phosphate buffer of varying pH ranges (4.6, 5.8, 7.0 and 8.2) was used to extract crude bromelain while casein was used as the substrate. The experimental result was compared to a known standard (Tyrosine) and the results were positive. The concentrations of the crude bromelain extract from the crown were 77.43 ± 0.61, 77.7 ± 0.10, 198.64 ± 38.28 and 1082.86 ± 00 µg/ml, while that of the fruit was 99.57 ± 0.00, 142.22 ± 0.11, 235.29 ± 0.71 and 752.86 ± 1.01 µg/ml for pH ranges 4.6, 5.8, 7.0 and 8.2 respectively. The enzyme activity of the crown sample obtained from this study was 0.775, 0.772, 1.712 and 10.831 TU/ml, while that of the fruit was 0.996, 1.423, 2.353 and 7.530 TU/ml. The result showed that the enzyme activity of the crude bromelain extracts from pineapple crown and fruit increased with increase in pH value.