Peroxidase activity in Spondias dulcis - 10.4025/actascitechnol.v32i4.6244

• Autor(a) principal: Souza, Dayse Pereira Barbosa
• Data de Publicação: 2010
• Outros Autores: Costa, Ingrid Chastinet Ribeiro, Paiva, Lucia Moreira Campos, Oestreicher, Enrique Guillermo, Berezuk, Márcio Eduardo, Cardozo-Filho, Lúcio
• Tipo de documento: Artigo
• Idioma: eng; por
• Título da fonte: Acta scientiarum. Technology (Online)
• Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/6244
• topic: Spondias dulcis; peroxidase; extraction; heat-inactivation; Spondias dulcis; peroxidase; extraction; heat-inactivation; Química dos Produtos Naturais

In this study, the best conditions to obtain crude extracts showing Peroxidase activity from Spondia dulcis (caja-mango) were evaluated. Fresh fruits (25 g) were blended in different sodium phosphate buffer (0.05 to 0.2 M) with a pH varying from 3.0 to 9.0. The muddy material was centrifuged for 20 minutes. In order to improve POD activity, the crude extract was submitted to precipitation with ammonium sulfate at 90% saturation. This precipitated was re-suspended in sodium phosphate buffer 0.2 M pH 6.5 and then, optimum pH for activity assay (pH varying from 5.0 to 9.0) and thermal stability (exposure to different temperatures varying from 30 to 75°C for periods between 0 to 15 minutes) were determined. The best conditions for activity assay were in phosphate buffer 0.2 M at pH7.0. The results obtained for thermal inactivation study suggest that the heating at 75°C for 15 minutes inactivated 95% of initial POD activity.