Characterization of Bromelain from Parts of Three Different Pineapple Varieties in Nigeria

Abstract

Bromelain was extracted from crown, flesh, core, and peel of some variant of Nigerian pineapple fruits in order to evaluate its amount and characteristics. Each part of pineapple after separation was weighed, blended, filtered and then filtrate was precipitated with ethanol and centrifuged. All extracts from each stage were collected and assayed for bromelain activity. The concentration of protein was also measured by using BSA as standard while proteolytic activity was determined using Azocasein 1% (w/v) as substrate at standard conditions. The optimum temperature and pH were also evaluated. The result showed that bromelain could be obtained from all parts of pineapple. Ananas fitzmulleri (Agric) had the highest weight (1486.42 g) and flesh content (53.5%) compared to other varieties while bromelain obtained from all parts and in the different varieties had optimum activity at 40°C and pH of 7. Hence ethanol precipitation method is viable for bromelain recovery.