Browning in processed yams: peroxidase or polyphenol oxidase?

Chilaka, Ferdinand Chiemeka; Eze, Sabinus Oscar Onyebuchi; Anyadiegwu, Clement; Uvere, Peter O

doi:10.1002/jsfa.1119

Cited by 17 publications

(21 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Drying can improve shelf life of watery tubers and a unique process has been developed for yam in Nigeria and Benin that includes hand peeling, blanching in water at 63 ± 3 • C, and sun drying for 5-7 days [3]. Tubers from Dioscorea rotundata cultivars, and particularly from the kokoro group, are generally used for this process [4]. They are thought to give the best amala, the paste obtained from dry yam flour.…”

Section: Introductionmentioning

confidence: 99%

Prediction of Sensorial Properties (Color and Taste) of Amala, a Paste From Yam Chips Flour of West Africa, Through Flour Biochemical Properties

Mestres

Dorthe

Akissoé³

et al. 2004

Plant Foods Hum Nutr

View full text Add to dashboard Cite

Color and taste are permanent features of amala, a traditional thick paste obtained from yam chips flour. To assess these attributes, 23 yam chips presenting various quality attributes were processed. The sensory attributes of their derived amala were determined and some biochemical characteristics of yam flours measured. A panel defined five main taste attributes for amala: sweetness, bitterness, acidity, fermented, and roasted tastes. Amala color was measured instrumentally and sensory scores were highly correlated with flour biochemical analyses; amala sweetness was positively correlated with glucose and fructose content of the flour, whereas amala acidity and fermented taste were linked to organic acids and lactic acid contents of flour, respectively. In addition, darkness, bitterness, and roasted tastes of amala could be tightly predicted by multiple regression analysis from phenolic compound and glucose-fructose contents. Phenolic content of yam flour plays thus a key role on sensorial quality of amala. However, polyphenol oxidase and peroxidase activities were almost null in yam flours and their specific role on yam flour phenolic content needs to be clarified.

show abstract

Section: Introductionmentioning

confidence: 99%

Prediction of Sensorial Properties (Color and Taste) of Amala, a Paste From Yam Chips Flour of West Africa, Through Flour Biochemical Properties

Mestres

Dorthe

Akissoé³

et al. 2004

Plant Foods Hum Nutr

View full text Add to dashboard Cite

show abstract

“…), which remove copper from the active site of the enzyme 26 . Chilaka et al reported that thiourea was a good inhibitor of PPO, with low Ki values of 0.15 mM and inhibition of PPO was uncompetitive 27 . We were determined that (3), (4), (5a), (5c), (5d), (5e), (5f), and (5g) was a better inhibitor of PPO according to thiourea.…”

Section: Resultsmentioning

confidence: 99%

Synthesis and theoretical calculations of carbazole substituted chalcone urea derivatives and studies their polyphenol oxidase enzyme activity

Nixha

Arslan

Atalay

et al. 2012

Journal of Enzyme Inhibition and Medicinal Chemistry

View full text Add to dashboard Cite

“…On heating HR-POD at 70°C in acetate buffer at pH 5.6, strong activity regeneration is observed after short heating time whilst weak regeneration is observed after long heating time. The major reason for this behavior is the existence of isoenzymes with different heat-stability in vegetables (Chilaka et al, 2002). Ramesh et al (2002) reported the results of using pulsed microwave to blanch spinach, carrot, and bell peppers at 95°C, and established the kinetics of POD inactivation.…”

Section: Introductionmentioning

confidence: 99%

“…This is a unique phenomenon of regeneration of POD and an important characteristic of POD. Chilaka et al (2002) reported that regeneration of POD activity after thermal inactivation is common in plants and attributed this to quality deterioration of partially blanched vegetables during storage. Reports on regeneration of polyphenoloxidases are rare (Ke, 1998).…”

Section: Introductionmentioning

confidence: 99%

Effects of thermal treatment on colour and texture of Typha latifolia L.

Zhang¹,

Yunhua²,

Wang³

et al. 2012

International Agrophysics

View full text Add to dashboard Cite

A b s t r a c t. Through the analysis of the residual activity of peroxidase (POD), chromatic aberration, shear intensity and shear power, the effects of different thermal treatment times at 100°C on the POD, surface colour and texture of Typha latifolia L. were evaluated. The results showed that the activity of POD decreased with the increasing thermal treatment time at 100°C. The regeneration amount of POD increased first for some time and then started to decrease with the treatment time. Thermal treatment times 1.0 and 1.5 min at 100°C exhibited maximum regeneration of POD for the samples stored at 20 and 37°C, respectively. The sample had acceptable texture and surface colour when they were treated at 100°C for 4 min because the POD in the sample was inactivated to an acceptable level.K e y w o r d s: colour, texture, regeneration of POD, pretreatment, vegetable processing INTRODUCTION Typha latifolia L., which is called 'pucai' vegetable in China, belongs to Typha genus. This vegetable is distributed all over the world. Typha latifolia L. is also growing in Poland, and its name is 'pa³ka szerokolistna'. It is used for industrial purposes. In English it is also called 'Bulrush, Common Bulrush, Broadleaf Cattail, Common Cattail, Great Reedmace'. In China, Typha latifolia L. is mostly grown in the lakes, canals or ponds in the south of the Yangtze River. The young stem of Typha latifolia L. is used as edible vegetable in traditional Chinese cuisines, while in other nations or regions it is often used as water-growth plant for landscaping and purification of water or as herb (Ke, 1998). In famous Huai-Yang Cuisine, belonging to Chinese 'Eight Great Cuisines', Typha latifolia L. is one of the most important vegetables for some famous dishes in Chinese restaurants and family meals (Zhou and Zhang, 2004). At present, the production of Typha latifolia L. reaches to about 20 000 tons each year in Southern China (Huai-an City Statistics Bureau, 2003). Unfortunately, it is very difficult to preserve the colour and texture of fresh Typha latifolia L. in cold or room storages (Li and Duan, 2004). Therefore, it is important to develop a preservation technology based on thermal treatment.Peroxidase (POD) enzyme affects the quality of vegetable products in postharvest storage and processing (Han, 1999). POD is a redox enzyme which can catalyze four different reactions: -peroxidation, -oxidation, -peroxide reaction -hydroxylation.The main reaction that POD catalyzes is peroxidation in which the substrates are peroxide and reducing agents (Wang, 1988). The main roles of POD in reducing vegetable quality include: enzymatic browning, development of offflavour especially in low acid vegetables during storage, and lipid oxidation. In the processing of Typha latifolia L., severe enzymatic browning and off-flavour would take place if the activity of POD in the products is not prohibited. Therefore, inactivation of POD in vegetables is necessary for the retention of product quality. In processing vegetables, thermal treatment is a ...

show abstract

Browning in processed yams: peroxidase or polyphenol oxidase?

Cited by 17 publications

References 28 publications

Prediction of Sensorial Properties (Color and Taste) of Amala, a Paste From Yam Chips Flour of West Africa, Through Flour Biochemical Properties

Prediction of Sensorial Properties (Color and Taste) of Amala, a Paste From Yam Chips Flour of West Africa, Through Flour Biochemical Properties

Synthesis and theoretical calculations of carbazole substituted chalcone urea derivatives and studies their polyphenol oxidase enzyme activity

Effects of thermal treatment on colour and texture of Typha latifolia L.

Contact Info

Product

Resources

About