Polyphenoloxidase and peroxidase in avocado pulp (Persea americana Mill.)

Detalhes bibliográficos
Autor(a) principal: Vanini,Lucimara Salvat
Data de Publicação: 2010
Outros Autores: Kwiatkowski,Angela, Clemente,Edmar
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200036
Resumo: The aim of the present investigation was to evaluate the enzymatic activity of polyphenoloxidase and peroxidase in avocado pulps, from the Northwest area of Paraná-Brazil, in order to compare the varieties on their enzymatic activity for both, minimum and industrial processing. Enzymatic extracts were prepared from avocado pulp of Choquete, Fortuna and Quintal varieties, in green and ripe maturation stage. Thermal treatment was applied with temperatures 60, 65, 70, 75 and 80 °C. The enzymatic activities were determined by using spectrophotometer. A decline of polyphenoloxidase activity was observed in all of the varieties when both, temperature and time increased. Total inactivation of enzymes was not observed in the largest temperature. Fortuna and Choquete variety showed the lowest polyphenoloxidase activity in the ripe stage. Soluble peroxidase showed activity in the green stage, whereas, ionically bound peroxidase activity increased with the change from green to ripe maturation stage in Choquete variety.
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spelling Polyphenoloxidase and peroxidase in avocado pulp (Persea americana Mill.)Persea americana Millenzymestemperaturematuration stageThe aim of the present investigation was to evaluate the enzymatic activity of polyphenoloxidase and peroxidase in avocado pulps, from the Northwest area of Paraná-Brazil, in order to compare the varieties on their enzymatic activity for both, minimum and industrial processing. Enzymatic extracts were prepared from avocado pulp of Choquete, Fortuna and Quintal varieties, in green and ripe maturation stage. Thermal treatment was applied with temperatures 60, 65, 70, 75 and 80 °C. The enzymatic activities were determined by using spectrophotometer. A decline of polyphenoloxidase activity was observed in all of the varieties when both, temperature and time increased. Total inactivation of enzymes was not observed in the largest temperature. Fortuna and Choquete variety showed the lowest polyphenoloxidase activity in the ripe stage. Soluble peroxidase showed activity in the green stage, whereas, ionically bound peroxidase activity increased with the change from green to ripe maturation stage in Choquete variety.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2010-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200036Food Science and Technology v.30 n.2 2010reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612010000200036info:eu-repo/semantics/openAccessVanini,Lucimara SalvatKwiatkowski,AngelaClemente,Edmareng2010-08-05T00:00:00Zoai:scielo:S0101-20612010000200036Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2010-08-05T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Polyphenoloxidase and peroxidase in avocado pulp (Persea americana Mill.)
title Polyphenoloxidase and peroxidase in avocado pulp (Persea americana Mill.)
spellingShingle Polyphenoloxidase and peroxidase in avocado pulp (Persea americana Mill.)
Vanini,Lucimara Salvat
Persea americana Mill
enzymes
temperature
maturation stage
title_short Polyphenoloxidase and peroxidase in avocado pulp (Persea americana Mill.)
title_full Polyphenoloxidase and peroxidase in avocado pulp (Persea americana Mill.)
title_fullStr Polyphenoloxidase and peroxidase in avocado pulp (Persea americana Mill.)
title_full_unstemmed Polyphenoloxidase and peroxidase in avocado pulp (Persea americana Mill.)
title_sort Polyphenoloxidase and peroxidase in avocado pulp (Persea americana Mill.)
author Vanini,Lucimara Salvat
author_facet Vanini,Lucimara Salvat
Kwiatkowski,Angela
Clemente,Edmar
author_role author
author2 Kwiatkowski,Angela
Clemente,Edmar
author2_role author
author
dc.contributor.author.fl_str_mv Vanini,Lucimara Salvat
Kwiatkowski,Angela
Clemente,Edmar
dc.subject.por.fl_str_mv Persea americana Mill
enzymes
temperature
maturation stage
topic Persea americana Mill
enzymes
temperature
maturation stage
description The aim of the present investigation was to evaluate the enzymatic activity of polyphenoloxidase and peroxidase in avocado pulps, from the Northwest area of Paraná-Brazil, in order to compare the varieties on their enzymatic activity for both, minimum and industrial processing. Enzymatic extracts were prepared from avocado pulp of Choquete, Fortuna and Quintal varieties, in green and ripe maturation stage. Thermal treatment was applied with temperatures 60, 65, 70, 75 and 80 °C. The enzymatic activities were determined by using spectrophotometer. A decline of polyphenoloxidase activity was observed in all of the varieties when both, temperature and time increased. Total inactivation of enzymes was not observed in the largest temperature. Fortuna and Choquete variety showed the lowest polyphenoloxidase activity in the ripe stage. Soluble peroxidase showed activity in the green stage, whereas, ionically bound peroxidase activity increased with the change from green to ripe maturation stage in Choquete variety.
publishDate 2010
dc.date.none.fl_str_mv 2010-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200036
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200036
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612010000200036
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.30 n.2 2010
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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