Peroxidase and Lipoxygenase Inactivation During Blanching of Green Beans, Green Peas and Carrots

Güneş, B.; Bayındırlı, Alev

doi:10.1006/fstl.1993.1080

Cited by 124 publications

(62 citation statements)

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“…Enzymes found primarily in peas are catalase, peroxidase, ascorbic acid oxidase, chlorophyllase, lipase, lipoxydase, α-hydroxy acid dehydrogenase and pyruvic decarboxylase (Lynch et al, 1959). Peroxidases are known to be the most heat stable enzymes in vegetables and their inactivation are used to determine the adequacy of blanching treatments (Günes and Baymdiri, 1993). Blanching in green vegetables, if done adequately has been reported to produce a more intense colour owing to the breakage of chloroplasts and the diffusion of chlorophyll in the tissues (Lee et al, 1989).…”

Section: Colourmentioning

confidence: 99%

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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BACKGROUND The acceptability of frozen green peas depends on their sensory quality. There is a need to relate physico‐chemical parameters to sensory quality. In this research, six brands of frozen green peas representing product sold for retail and caterer's markets were purchased and subjected to descriptive sensory evaluation and physico‐chemical analyses (including dry matter content, alcohol insoluble solids content, starch content, °Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour measurements) to assess and explain product quality. RESULTS The sensory quality of frozen green peas, particularly texture properties, were well explained using physico‐chemical methods of analysis notably alcohol insoluble solids, starch content, hardness and °Brix. Generally, retail class peas were of superior sensory quality to caterer's class peas although one caterer's brand was comparable to the retail brands. Retail class peas were sweeter, smaller, greener, more moist and more tender than the caterer's peas. Retail class peas also had higher °Brix, a*, hue and chroma values; lower starch, alcohol insoluble solids, dry matter content and hardness measured. CONCLUSIONS The sensory quality of frozen green peas can be partially predicted by measuring physico‐chemical parameters particularly °Brix and to a lesser extent hardness by texture analyser, alcohol insoluble solids, dry matter and starch content. © 2013 Society of Chemical Industry

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Section: Colourmentioning

confidence: 99%

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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“…Peroxidase (POD) activity was extracted and assayed according to the method of Günes & Bayindirli (1993). Inner bud fresh tissues (10 g) were mixed with 50 mL of phosphate buffer (60 mmol L -1 , pH 7.0) and blended for 5 min in blender at minimal speed.…”

Section: Peroxidase Activity Assaymentioning

confidence: 99%

Chilling effect on soluble sugars, respiration rate, total phenolics, peroxidase activity and dormancy of onion bulbs

Benkeblia

Shiomi

2004

Sci. agric. (Piracicaba, Braz.)

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Besides onions being one of the most cultivated and consumed vegetables, during storage onion bulbs are still affected by many physiological, biochemical and technological factors which can influence their quality. Respiration rate (RR O2 ), soluble sugars (SS), total phenolics (TP), and peroxidase (POD) activity were measured in inner bud tissues during a dormancy break of onion bulbs treated four weeks at 0ºC and stored in the dark at 20ºC. Control bulbs were stored simultaneously in the same condition. Breakage of dormancy was checked by the appearance of first green internal leaves by cutting longitudinally 30 bulbs. After eight weeks, RR O2 of sprouted onions was 52% higher than that of freshly harvested and dormant bulbs. One week after cooling SS decreased from 15 to 9 mg g -1 fresh weight, and then peaked from 9 to 19 mg g -1 after three weeks. For control bulbs, a similar peak was observed after six weeks. For inner buds of cold-treated onions, a slight increase of TP (from 0.17 to 0.2 mg g -1 ; fresh weight) was observed during the first two weeks of cooling, and then a decrease to 0.11 mg g -1 was observed after eight weeks. For inner buds of control bulbs, TP also increased slightly from 0.17 to 0.2 mg g -1 after five weeks, and decreased to 0.15 mg g -1 after seven weeks when bulbs began to sprout. POD activity showed a similar pattern in relation to TP. For cold-treated bulbs, POD activity increased to 1.7 U g -1 fresh weight after two weeks, and decreased to 1.1 U g -1 during the last four weeks. For control samples, POD activity was stable during 4 weeks and decreased progressively by 29% during the last four weeks. This decrease in POD activity coincided with the decrease in TP, and coincided with onset of sprouting. With cold treatment, first sprouts were observed during the third week, while total sprouting was observed after eight weeks. In comparison, only 20% of the control bulbs sprouted after the period of 8 weeks. Key words: O 2 consumption, saccharides, phenolics, peroxidase, sprouting EFEITO DO RESFRIAMENTO SOBRE AÇÚCARES SOLÚVEIS, TAXA DE RESPIRAÇÃO, FENÓIS TOTAIS, ATIVIDADE DE PEROXIDASE E DORMÊNCIA DE BULBOS DE CEBOLARESUMO: Além de ser uma das hortaliças mais cultivada e consumida, bulbos de cebola são afetados, durante a armazenagem, por fatores fisiológicos, bioquímicos e tecnológicos, que podem afetar seus atributos de qualidade. Taxa de respiração (RR O2 ), açucares solúveis (SS), fenóis totais (TP) e atividade de peroxidase (POD) foram medidos em tecidos internos de brotos, durante uma quebra de dormência de bulbos de cebola, tratados por quatro semanas a 0ºC e armazenados no escuro a 20ºC. Bulbos controle foram armazenados simultaneamente na mesma condição. A quebra da dormência foi verificada através do aparecimento das primeiras folhas internas verdes, cortando 30 bulbos longitudinalmente. Depois de oito semanas a RR O2 de bulbos brotados foi 52% maior em relação a bulbos recentemente colhidos e bulbos dormentes. Os SS diminuíram uma semana após resfriamento, de 1...

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“…The efficiency of this process is usually evaluated by determination of the residual activity of the peroxidase enzyme. Peroxidase is the most heat stable vegetable enzyme and its inactivation is a sign of thermal inactivation of all other enzymes (3). However, the application of blanching is limited by the alteration of sensory characteristics and loss of nutrients caused by this process (4).…”

Section: Introductionmentioning

confidence: 99%

Effect of High Pressure Treatments on Peroxidase Activity, Ascorbic Acid Content and Texture in Green Peas

Quaglia

Gravina

Paperi

et al. 1996

LWT - Food Science and Technology

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Peroxidase and Lipoxygenase Inactivation During Blanching of Green Beans, Green Peas and Carrots

Cited by 124 publications

References 0 publications

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

Chilling effect on soluble sugars, respiration rate, total phenolics, peroxidase activity and dormancy of onion bulbs

Effect of High Pressure Treatments on Peroxidase Activity, Ascorbic Acid Content and Texture in Green Peas

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