THERMOSTABILITY OF ANTIOXIDANT AND DETERIORATIVE ENZYMES FROM SOURSOP AND CASHEW APPLE JUICES

Detalhes bibliográficos
Autor(a) principal: RABELO,MARCELA CRISTINA
Data de Publicação: 2016
Outros Autores: BRITO,EDY SOUSA DE, MOURA,CARLOS FARLEY HERBSTER, OLIVEIRA,LUCIANA DE SIQUEIRA, MIRANDA,MARIA RAQUEL ALCÂNTARA DE
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista brasileira de fruticultura (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000200801
Resumo: ABSTRACT This work aimed to evaluate the thermostability of antioxidant (superoxide dismutase - SOD, catalase - CAT and ascorbate peroxidase - APX) and deteriorative (guaiacol peroxidase - G-POD, polyphenoloxidase - PPO, pectin-methylesterase - PME and polygalacturonase - PG) enzymes from soursop and cashew apple juices. Juices were prepared homogenizing ripe fruit pulps and submitting to different thermal treatments (55, 65, 75, 85 and 95°C) for different time period (1, 3, 5, 10, 15, 20 and 30 min) then enzymatic activities were evaluated. The treatments at 55°C for soursop juice and at 75°C for cashew apple juice presented the best results, considering the low residual activities for deteriorative enzymes and the retained activity of SOD. Our results suggest appropriate technological condition to thermal processing from soursop and cashew apple juice whereby ensuring quality beyond their functionality.
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spelling THERMOSTABILITY OF ANTIOXIDANT AND DETERIORATIVE ENZYMES FROM SOURSOP AND CASHEW APPLE JUICESpasteurizationenzyme kineticsthermal inactivationAnnona muricataAnacardium occidentaleABSTRACT This work aimed to evaluate the thermostability of antioxidant (superoxide dismutase - SOD, catalase - CAT and ascorbate peroxidase - APX) and deteriorative (guaiacol peroxidase - G-POD, polyphenoloxidase - PPO, pectin-methylesterase - PME and polygalacturonase - PG) enzymes from soursop and cashew apple juices. Juices were prepared homogenizing ripe fruit pulps and submitting to different thermal treatments (55, 65, 75, 85 and 95°C) for different time period (1, 3, 5, 10, 15, 20 and 30 min) then enzymatic activities were evaluated. The treatments at 55°C for soursop juice and at 75°C for cashew apple juice presented the best results, considering the low residual activities for deteriorative enzymes and the retained activity of SOD. Our results suggest appropriate technological condition to thermal processing from soursop and cashew apple juice whereby ensuring quality beyond their functionality.Sociedade Brasileira de Fruticultura2016-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000200801Revista Brasileira de Fruticultura v.38 n.2 2016reponame:Revista brasileira de fruticultura (Online)instname:Sociedade Brasileira de Fruticultura (SBF)instacron:SBFRU10.1590/0100-29452016338info:eu-repo/semantics/openAccessRABELO,MARCELA CRISTINABRITO,EDY SOUSA DEMOURA,CARLOS FARLEY HERBSTEROLIVEIRA,LUCIANA DE SIQUEIRAMIRANDA,MARIA RAQUEL ALCÂNTARA DEeng2016-07-18T00:00:00Zoai:scielo:S0100-29452016000200801Revistahttp://www.scielo.br/rbfhttps://old.scielo.br/oai/scielo-oai.phprbf@fcav.unesp.br||http://rbf.org.br/1806-99670100-2945opendoar:2016-07-18T00:00Revista brasileira de fruticultura (Online) - Sociedade Brasileira de Fruticultura (SBF)false
dc.title.none.fl_str_mv THERMOSTABILITY OF ANTIOXIDANT AND DETERIORATIVE ENZYMES FROM SOURSOP AND CASHEW APPLE JUICES
title THERMOSTABILITY OF ANTIOXIDANT AND DETERIORATIVE ENZYMES FROM SOURSOP AND CASHEW APPLE JUICES
spellingShingle THERMOSTABILITY OF ANTIOXIDANT AND DETERIORATIVE ENZYMES FROM SOURSOP AND CASHEW APPLE JUICES
RABELO,MARCELA CRISTINA
pasteurization
enzyme kinetics
thermal inactivation
Annona muricata
Anacardium occidentale
title_short THERMOSTABILITY OF ANTIOXIDANT AND DETERIORATIVE ENZYMES FROM SOURSOP AND CASHEW APPLE JUICES
title_full THERMOSTABILITY OF ANTIOXIDANT AND DETERIORATIVE ENZYMES FROM SOURSOP AND CASHEW APPLE JUICES
title_fullStr THERMOSTABILITY OF ANTIOXIDANT AND DETERIORATIVE ENZYMES FROM SOURSOP AND CASHEW APPLE JUICES
title_full_unstemmed THERMOSTABILITY OF ANTIOXIDANT AND DETERIORATIVE ENZYMES FROM SOURSOP AND CASHEW APPLE JUICES
title_sort THERMOSTABILITY OF ANTIOXIDANT AND DETERIORATIVE ENZYMES FROM SOURSOP AND CASHEW APPLE JUICES
author RABELO,MARCELA CRISTINA
author_facet RABELO,MARCELA CRISTINA
BRITO,EDY SOUSA DE
MOURA,CARLOS FARLEY HERBSTER
OLIVEIRA,LUCIANA DE SIQUEIRA
MIRANDA,MARIA RAQUEL ALCÂNTARA DE
author_role author
author2 BRITO,EDY SOUSA DE
MOURA,CARLOS FARLEY HERBSTER
OLIVEIRA,LUCIANA DE SIQUEIRA
MIRANDA,MARIA RAQUEL ALCÂNTARA DE
author2_role author
author
author
author
dc.contributor.author.fl_str_mv RABELO,MARCELA CRISTINA
BRITO,EDY SOUSA DE
MOURA,CARLOS FARLEY HERBSTER
OLIVEIRA,LUCIANA DE SIQUEIRA
MIRANDA,MARIA RAQUEL ALCÂNTARA DE
dc.subject.por.fl_str_mv pasteurization
enzyme kinetics
thermal inactivation
Annona muricata
Anacardium occidentale
topic pasteurization
enzyme kinetics
thermal inactivation
Annona muricata
Anacardium occidentale
description ABSTRACT This work aimed to evaluate the thermostability of antioxidant (superoxide dismutase - SOD, catalase - CAT and ascorbate peroxidase - APX) and deteriorative (guaiacol peroxidase - G-POD, polyphenoloxidase - PPO, pectin-methylesterase - PME and polygalacturonase - PG) enzymes from soursop and cashew apple juices. Juices were prepared homogenizing ripe fruit pulps and submitting to different thermal treatments (55, 65, 75, 85 and 95°C) for different time period (1, 3, 5, 10, 15, 20 and 30 min) then enzymatic activities were evaluated. The treatments at 55°C for soursop juice and at 75°C for cashew apple juice presented the best results, considering the low residual activities for deteriorative enzymes and the retained activity of SOD. Our results suggest appropriate technological condition to thermal processing from soursop and cashew apple juice whereby ensuring quality beyond their functionality.
publishDate 2016
dc.date.none.fl_str_mv 2016-01-01
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=S0100-29452016000200801
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000200801
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0100-29452016338
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Fruticultura
publisher.none.fl_str_mv Sociedade Brasileira de Fruticultura
dc.source.none.fl_str_mv Revista Brasileira de Fruticultura v.38 n.2 2016
reponame:Revista brasileira de fruticultura (Online)
instname:Sociedade Brasileira de Fruticultura (SBF)
instacron:SBFRU
instname_str Sociedade Brasileira de Fruticultura (SBF)
instacron_str SBFRU
institution SBFRU
reponame_str Revista brasileira de fruticultura (Online)
collection Revista brasileira de fruticultura (Online)
repository.name.fl_str_mv Revista brasileira de fruticultura (Online) - Sociedade Brasileira de Fruticultura (SBF)
repository.mail.fl_str_mv rbf@fcav.unesp.br||http://rbf.org.br/
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