2014
DOI: 10.18779/cyt.v7i1.95
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Distribución, Localización E Inhibidores De Las Polifenol Oxidasas en Frutos Y Vegetales Usados Como Alimento

Abstract: . Quito km, 1.5 vía a Santo Domingo de los Tsáchilas. EC-120501. Quevedo, Ecuador. rpico@uteq.edu.ec resumen L as polifenol oxidasas (PPOs) son enzimas ubicuas que catalizan la reacción dependiente de oxígeno que transforma o-difenoles en o-quinonas. Estas quinonas son reactivas y capaces de modificar covalentemente un amplio abanico de especies nucleófilas, del interior de las células, que conduce a la formación de polímeros marrones, conocido como pardeamiento enzimático. El fenómeno de pardeamiento duran… Show more

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Cited by 2 publications
(2 citation statements)
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References 14 publications
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“…It has been shown that polyphenol antioxidant capacity can be diminished due to enzymes present within the fruit that are released after the cell wall is damaged. It was previously reported that the higher the polyphenol content is, the higher the enzymatic oxidation catalyzed by PPO can be. ,, As has been shown before by van der Sluis et al, epicatechin and chlorogenic acid are the main compounds that present a decrease in total concentration due to the action of PPO (up to 28 and 25%, respectively). However, a positive effect was noted regarding total quercetin glycosides (a 17% increase) …”
Section: Discussionmentioning
confidence: 73%
“…It has been shown that polyphenol antioxidant capacity can be diminished due to enzymes present within the fruit that are released after the cell wall is damaged. It was previously reported that the higher the polyphenol content is, the higher the enzymatic oxidation catalyzed by PPO can be. ,, As has been shown before by van der Sluis et al, epicatechin and chlorogenic acid are the main compounds that present a decrease in total concentration due to the action of PPO (up to 28 and 25%, respectively). However, a positive effect was noted regarding total quercetin glycosides (a 17% increase) …”
Section: Discussionmentioning
confidence: 73%
“…Estas últimas son moléculas altamente electrofílicas que pueden reaccionar con aminoácidos o proteínas para formar polímeros marrones que propician el pardeamiento de las frutas. La evaluación del color en esta investigación permite apoyar este comportamiento, dada la evidencia en el cambio del color de la fruta durante su procesamiento, al observar y cuantificar un color más intenso (Carriel et al, 2014, Bravo y Osorio, 2016. Además, la degradación se debe a que entre los principales compuestos fenólicos presentes en la fruta Physalis peruviana L. se encuentran la rutina, miricetina, quercetina, epicatequina, catequina y Kaempferol (Sathyadevi y Subramanian, 2015;Giraldo et al, 2017), ácidos fenólicos como cafeico, clorogénico, ferúlico, p-cumarico y gálico.…”
Section: Contenido De Polifenoles Totalesunclassified