Peroxidases and Other Enzymes from Red Beet Hairy Roots

Neelwarne, Bhagyalakshmi; Rudrappa, Thimmaraju

doi:10.1007/978-1-4614-3458-0_12

Cited by 1 publication

(2 citation statements)

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“…The assay of POD activity used guaiacol as a substrate, because the rate of formation of oxidized guaiacol is a measure of POD activity in a spectrophotometric analysis (Neelwarne and Rudrappa 2013). The activity of the peroxidase enzyme in each extract was determined with a UV/VIS spectrophotometer (Agilent 8453) according to the method described by Vetal and Rathod (2015), with some modifications as described by Santos et al (2016).…”

Section: Peroxidase Activitymentioning

confidence: 99%

“…On the other hand, the internal factors that affect betalain stability are mainly enzymes: b-glucosidases, polyphenol oxidases (PPOs) and peroxidases (PODs). PODs are present mainly in the central vacuoles of plant cells (Yong 2014;Neelwarne and Rudrappa 2013) and when POD is out of a ''plant system'', it can catalyze the dehydrogenation of a wide range of phenolic, aromatic amines and hydroquinone compounds. Although, not all peroxidase functions are completely understood, it has been confirmed that this enzyme can degrade natural pigments present in the form of carotenoids (Huang et al 2013), anthocyanins (Jackman and Smith 1996) and notably betalains from beetroot extracts (Damodaran et al 2008).…”

Section: Introductionmentioning

confidence: 99%

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Effect of thermal and high pressure processing on stability of betalain extracted from red beet stalks

et al. 2017

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Red beet stalks are a potential source of betalain, but their pigments are not widely used because of their instability. In the present work, the applicability of high pressure processing (HPP) and high temperature short time (HTST) thermal treatment was investigated to improve betalain stability in extracts with low and high concentrations. The HPP was applied at 6000 bar for 10, 20 and 30 min and HTST treatment was applied at 75.7 °C for 80 s, 81.1 °C for 100 s and 85.7 °C for 120 s, HPP treatment did not show any improvement in the betalain stability. In turn, the degradation rate of the control and the HTST thermal treatment at 85.7 °C for 120 s of the sample with high initial betalain concentration were 1.2 and 0.4 mg of betanin/100 ml of extract per day respectively. Among the treatments studied, HTST was considered the most suitable to maintain betalain stability from red beet stalks.

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Section: Peroxidase Activitymentioning

confidence: 99%