Polyphenoloxidase and peroxidase in avocado pulp (Persea americana Mill.)
The aim of the present investigation was to evaluate the enzymatic activity of polyphenoloxidase and peroxidase in avocado pulps, from the Northwest area of Paraná-Brazil, in order to compare the varieties on their enzymatic activity for both, minimum and industrial processing. Enzymatic extracts we...
| Authors: | , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2010 |
| Country: | Brasil |
| Institution: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
| Repository: | Food Science and Technology (Campinas) |
| Language: | English |
| OAI Identifier: | oai:scielo:S0101-20612010000200036 |
| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200036 |
| Access Level: | Open access |
| Keyword: | Persea americana Mill enzymes temperature maturation stage |
| Summary: | The aim of the present investigation was to evaluate the enzymatic activity of polyphenoloxidase and peroxidase in avocado pulps, from the Northwest area of Paraná-Brazil, in order to compare the varieties on their enzymatic activity for both, minimum and industrial processing. Enzymatic extracts were prepared from avocado pulp of Choquete, Fortuna and Quintal varieties, in green and ripe maturation stage. Thermal treatment was applied with temperatures 60, 65, 70, 75 and 80 °C. The enzymatic activities were determined by using spectrophotometer. A decline of polyphenoloxidase activity was observed in all of the varieties when both, temperature and time increased. Total inactivation of enzymes was not observed in the largest temperature. Fortuna and Choquete variety showed the lowest polyphenoloxidase activity in the ripe stage. Soluble peroxidase showed activity in the green stage, whereas, ionically bound peroxidase activity increased with the change from green to ripe maturation stage in Choquete variety. |
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