Relationship between polyphenols and browning in avocado mesocarp. Comparison between the Fuerte and Lerman cultivars

Golan, A.; Kahn, Varda; Sadovski, A. Y.

doi:10.1021/jf60214a041

Cited by 43 publications

(19 citation statements)

References 23 publications

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“…(Compare, for instance, the work of Jolley.) 6 In a parallel experiment it was observed that stirring a dialysed PPO extract at 24°C resulted in an almost doubling of total activity compared with an increase of only 25% (Table 2) at 0°C. The observed increase in activity of avocado PPO ( Figure 1, Table 2), though small relative to other systemsSp…”

Section: Results and Discussion 31 Generalmentioning

confidence: 92%

Latency properties of polyphenol oxidase in two avocado cultivars differing in their rate of browning

Kahn

1977

J Sci Food Agric

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Differences in the degree of browning of two cultivars of avocado, Lerman and Fuerte, were investigated by studying the relative activities of buffer-soluble ("soluble'') and detergent-soluble ("bound") forms of the enzyme polyphenoloxidase (PPO). The soluble form was found to exist in a latent as well as an active state. Different isoenzyme patterns were shown to exist for soluble and bound-PPO as determined by gel electrophoresis and electrofocusing. Sodium dodecylsulphate increased the PPO activity and the protein extracted from the acetone powder without releasing any additional isoenzymes. It did, however, activate latent PPO in the crude and partially purified PPO fractions. The ratios between soluble/bound and between active/latent forms of the PPO enzyme were similar in both avocado cultivars studied. It was therefore concluded that differences in the rate of browning between the two cultivars were accountable more in terms of total and specific activity of PPO rather than in the proportion of the enzyme in bound or latent forms.

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Section: Results and Discussion 31 Generalmentioning

confidence: 92%

Latency properties of polyphenol oxidase in two avocado cultivars differing in their rate of browning

Kahn

1977

J Sci Food Agric

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“…The ripe avocado fruit is known to contain a large number of different phenolic compounds such as epicatechin, pcoumaric acid, and isoflavone, which are the most prominent species, as well as other phenolic derivatives of the phenylpropanoid pathway (40,41). These contribute to the browning of overripe fruit when acted upon by polyphenol oxidase.…”

Section: Discussionmentioning

confidence: 99%

“…This hypothesis is sup-ported by the observation that trans-cinnamic acid 4-hydroxylase activity has been detected in microsomal preparations of ripe avocado mesocarp (42). Alternatively, because the total phenolic content of avocado fruit does not appreciably change during ripening (41), the primary role of this P-450 may be interconversion of preexisting phenolics rather than de novo synthesis through the phenylpropanoid pathway.…”

Section: Discussionmentioning

confidence: 99%

Sequence analysis of ripening-related cytochrome P-450 cDNAs from avocado fruit.

Bozak

Sirevåg

et al. 1990

Proc. Natl. Acad. Sci. U.S.A.

122

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“…As for avocado fruits [45], the relative importance of the enzyme activities and their substrates, mainly phenolic compounds, probably changes at different physiological stages of the fruit. Besides sugars, minerals and proteins, a minor fraction is composed of aromatic compounds.…”

Section: A Prades Et Almentioning

confidence: 99%

Coconut water uses, composition and properties: a review

Prades¹,

Dornier²,

Diop³

et al. 2012

Fruits

231

112

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-The product. Coconut water (Cocos nucifera L.) is an ancient tropical beverage whose popularity on the international market has been continuously increasing in recent years. Uses. Besides its various traditional uses, this refreshing liquid extracted from the coconut fruit has recently been described as a "sport beverage" and has drawn the attention of manufacturers as a natural functional drink. Composition. Coconut water has a low matter content (2% to 5% wet basis), mainly comprising sugars and minerals. Quality criteria, such as the water per nut ratio, Total Soluble Solids (TSS), total sugar per nut, and [reducing sugars / total sugars] ratio, are good indicators for estimating the suitability of coconut cultivars for the production of coconut water. Regarding these criteria, dwarf varieties are the most suitable cultivars to obtain a tasty product. Properties. The quality of coconut water can not only be attributed to sugars and minerals because it also has a typical flavour and some original properties. Although many authors have cited medicinal uses or growth-promoting activities, only a few publications have clearly identified the components responsible for these properties. Discussion. Results of former and recent investigations are discussed. Finally, suggestions are made for further research to increase our knowledge of this original tropical juice. Résumé -Le produit. L'eau de coco (Cocos nucifera L.) est un ancien breuvage dont la popularité est grandissante sur le marché international des boissons. Usages. Au-delà de ses usages traditionnels, ce liquide rafraîchissant extrait de la noix a été décrit comme une « boisson de réhydratation pour sportif ». Des industriels ont ainsi mis en exergue ses propriétés fonctionnelles naturelles. Composition. L'eau de coco a une faible teneur en matière sèche (2 % à 5 % en base humide), constituée de sucres et minéraux. Des critères comme le poids de l'eau par noix, les solides solubles totaux, la quantité de sucres totaux par noix, le rapport [sucres réducteurs / sucres totaux] sont de bons indicateurs pour sélectionner les cultivars adaptés à la production d'eau de coco. Au regard de ces critères, les variétés naines sont souvent les mieux adaptées à la production de cette boisson. Propriétés. La qualité de l'eau de coco est aussi liée à une flaveur typique et recherchée ainsi qu'à certaines propriétés spéci-fiques. Bien que plusieurs auteurs aient attribué à l'eau de coco des propriétés médicinales et aient prouvé son effet positif sur la croissance des cellules, peu de publications identifient clairement les molécules responsables de ces actions. Discussion. Pour la première fois, les recherches sur l'eau de coco, des plus anciennes au plus récentes, sont synthétisées et conduisent à proposer des pistes pour améliorer notre connaissance de ce jus de fruit tropical atypique.

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Relationship between polyphenols and browning in avocado mesocarp. Comparison between the Fuerte and Lerman cultivars

Cited by 43 publications

References 23 publications

Latency properties of polyphenol oxidase in two avocado cultivars differing in their rate of browning

Latency properties of polyphenol oxidase in two avocado cultivars differing in their rate of browning

Sequence analysis of ripening-related cytochrome P-450 cDNAs from avocado fruit.

Coconut water uses, composition and properties: a review

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