Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale, L.) after processing

Queiroz, Christiane; Silva, Antônio J. R. da; Lopes, Maria Lúcia Mendes; Fialho, Eliane; Valente-Mesquita, Vera Lúcia

doi:10.1016/j.foodchem.2010.08.048

Cited by 129 publications

(70 citation statements)

References 28 publications

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“…The sapodilla plum's Km value was 12.4 mM and its Vm was 69.49 UE/min·ml (results not shown); this is a high value for the sapodilla plum; meaning that the enzyme has little affinity for the substrate. Similar values have been reported by Vamos and Gazago [33] for a variety of Jonathan and Starking apples; they are within a range of 2 -13 and 3 -38 mM for 4-methylcathechol. Another similar value, of 12.52 mM, was reported by Halder, Tamuli and Bhaduri [34] for Indian tea leaves (CameliaSinensis) with catechol as substrate, althoughmuch lower values have been reported, such as the one that was published by Ridgway and Tucker [35], who found a Km.…”

Section: Some Characteristics Of the Purified Enzymesupporting

confidence: 89%

Purification and Partial Characterization of Polyphenol Oxidase from Sapodilla Plum (<i>Achras sapota</i>)

Cortez¹,

Méndez²,

Duch³

et al. 2013

FNS

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The browning of fruits can be considered as an enzymatic oxidation which is believed to be one of the main causes of quality loss during post-harvest handling. The enzymes responsible for this are the oxidoreductases; the polyphenol oxidase (PPO) (monophenol, o-diphenol, oxygen oxidoreductase; EC 1.14.18.1) belongs to this group. This enzyme, which is found in the sapodilla plum (Achras sapota), was purified using a phenylsepharose and a SephacrylS-200 columns. The molecular weight of the purified enzyme was estimated to be about 66 kDa by gel filtration and 29 kDa by SDS-PAGE. A single protein band was found using the latter system (SDS-PAGE), which shows that the PPO of the pulp of the sapodilla plum may be composed of two protein subunits with similar molecular weight. The optimum pH was 7.0 and the optimum temperature 60˚C. The most effective inhibitors tested were ascorbic acid, sodium metabisulfite and acetic acid.

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Section: Some Characteristics Of the Purified Enzymesupporting

confidence: 89%

Purification and Partial Characterization of Polyphenol Oxidase from Sapodilla Plum (<i>Achras sapota</i>)

Cortez¹,

Méndez²,

Duch³

et al. 2013

FNS

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“…The binding of tannins to salivary glycoproteins develops astringent taste. Leucodelphinidin, the major polyphenolic compound and other phenolic acids (gallic acid, protocatechuic acid, conjugate cinnamic acid, and free cinnamic acid) are found in cashew apple juice (6,7). During preservation, the unstable polyphenols undergo chemical and biochemical reactions, and result in browning.…”

Section: Introductionmentioning

confidence: 99%

Clarification, preservation, and shelf life evaluation of cashew apple juice

Talasila

Vechalapu

Shaik

2012

Food Sci Biotechnol

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Cashew apples are tropical fruits rich in sugars, minerals, and vitamin C. In spite of having high nutritional value, neither the fresh cashew apples nor the juice is consumed due to astringency. In the present investigation an attempt was made to reduce the astringency without affecting the nutrient quality of the juice. The clarifying agent, sago at a concentration of 2 g/L, has decreased the tannins by 42.85% but the respective sample's visual clarity is only 94%. The same clarifying agent with the same concentration along with sterile filtration has decreased the tannins by 41.75% with improved visual clarity of 96%. This clarified juice sample was treated with chemical preservatives and the quality of the juice was assessed periodically up to 4 months. The shelf life of juice treated with citric acid and benzoic acid at 0.1 g/L each and stored at 4 o C was prolonged up to 90 days.

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“…Our results are similar to the study of Madani et al [24] and Gao et al [11], who demonstrated that the PPO activity from Cleome gynandra was marginally expanded by 0.1 percent SDS, intensely hindered by Hg2+ and Pb2+, and totally repressed by 1.0 mM of ascorbic acid, L-cysteine, b-mercaptoethanol, sodium diethyldithiocarbamate and thiourea, and by 10 mM of dithioerythritol, sodium sulphite and sodium metabisulphite. According to the findings of Queiroz et al [13] the PPO obtained from cashew apple (Anacardium occidentale L.) was reported that sodium chloride increase PPO action while ascorbic acid, citrus extract, sodium sulphite and sodium metabisulphite diminished PPO activity. Effect of organic compounds on PPO extraction and activity To focus on the effect of ketones on activity of PPO, study showed that Acetone from 1 to 20 percent in the extraction buffers had little effect on PPO activity in grain from ten wheat cultivars ( Figure 6) and with just a minor increase at 40 percent in.…”

Section: Effect Of Inhibitors On Activity Of Ppomentioning

confidence: 99%

Biochemical studies on the characters of polyphenol oxidase from different cultivar of wheat

Taj¹

2017

PAB

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Polyphenol oxidase (PPO), is well-known to induce browning in wheat-based products. In the present study biochemical study on characteristics of PPO was done and it was observed that PPO from 10 different Pakistani wheat (Triticum aestivum L) cultivars shows higher affinity towards L-DOPA, pH and temperature. It was found that pH 5 shows maximum activity and 30ºC was optimum temperature. At various temperature ranges, study was done. The enzyme was found to be stable at different temperatures up to 70ºC. Among various PPO inhibitors when tested, the most effective inhibitors for the enzyme with 10mM L-DOPA as substrate were EDTA and ascorbic acid. The weakest inhibitors were DDT p-coumeric acid, Ferulic acid, Trans-cinnamic acid, Vanillic acid and Diethyldithiocarbonate. While Cysteine was the least potent inhibitor. Sodium Chloride and Sodium bromide isoproterenol and sodium iodide O-phenanthroline was proved to be effective inhibitors. The effect of SDS on wheat PPOs was studied, and it was studied that PPO activity was increased in presence of 50 mM SDS. The extraction of PPOs activity was increased by adding to the extraction buffer following alcohols methanol acetone, 2-propanol ethanol, and n -butanol. The alcohol n -butanol was found to be most potent alcoholic activator, 2-propanol was next to n-butanol, while the least effect was observed for ethanol and methanol.

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Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale, L.) after processing

Cited by 129 publications

References 28 publications

Purification and Partial Characterization of Polyphenol Oxidase from Sapodilla Plum (<i>Achras sapota</i>)

Purification and Partial Characterization of Polyphenol Oxidase from Sapodilla Plum (<i>Achras sapota</i>)

Clarification, preservation, and shelf life evaluation of cashew apple juice

Biochemical studies on the characters of polyphenol oxidase from different cultivar of wheat

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Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale, L.) after processing

Cited by 129 publications

References 28 publications

Purification and Partial Characterization of Polyphenol Oxidase from Sapodilla Plum (&lt;i&gt;Achras sapota&lt;/i&gt;)

Purification and Partial Characterization of Polyphenol Oxidase from Sapodilla Plum (&lt;i&gt;Achras sapota&lt;/i&gt;)

Clarification, preservation, and shelf life evaluation of cashew apple juice

Biochemical studies on the characters of polyphenol oxidase from different cultivar of wheat

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Product

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Purification and Partial Characterization of Polyphenol Oxidase from Sapodilla Plum (<i>Achras sapota</i>)

Purification and Partial Characterization of Polyphenol Oxidase from Sapodilla Plum (<i>Achras sapota</i>)