Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée

2015 ◽  
Vol 22 (3) ◽  
pp. 235-245 ◽  
Author(s):  
Francisco González-Cebrino ◽  
Rocío Durán ◽  
Jonathan Delgado-Adámez ◽  
Rebeca Contador ◽  
Rosario Ramírez Bernabé
Keyword(s):  
High Pressure ◽  
Polyphenol Oxidase ◽  
Bioactive Compounds ◽  
Oxidase Activity ◽  
High Pressure Processing ◽  
Polyphenol Oxidase Activity

Identification and analysis of cell wall glycan epitopes and polyphenol oxidase in pawpaw (Asimina triloba [L.] Dunal) fruit pulp as affected by high pressure processing and refrigerated storage

2019 ◽  
Vol 25 (8) ◽  
pp. 711-722
Author(s):  
Robert G Brannan ◽  
Ahmed Faik ◽  
Ryan Goelz ◽  
Sivakumar Pattathil
Keyword(s):  
High Pressure ◽  
Cell Wall ◽  
Polyphenol Oxidase ◽  
Oxidase Activity ◽  
Cell Walls ◽  
High Pressure Processing ◽  
Cell Wall Composition ◽  
Refrigerated Storage ◽  
Polyphenol Oxidase Activity ◽  
Asimina Triloba

This research explores the cell wall composition and polyphenol oxidase activity of two pawpaw ( Asimina triloba) fruit varieties, Susquehanna and Green River Belle, that were subjected to high pressure processing and 45 days of refrigerated storage. We hypothesize that high pressure processing may inhibit enzymatic action responsible for pawpaw's deleterious postharvest tissue softening and browning. Glycome profiling uses mAb groupings that recognize 19 groups of glycan epitopes present in most major classes of cell wall glycans and was used to determine cell wall composition. Results show that both varieties have typical type I primary cell walls of flowering dicots. However, differences in the fine cell wall structure between the varieties can be inferred and the varieties behaved differently during refrigerated storage, likely indicating of a difference in cell wall-modifying enzymes present in the primary cell walls. High pressure processing treatment does not seem to be effective at eliminating polyphenol oxidase activity.

Polyphenol oxidase activity staining in polyacrylamide electrophoresis gels

1997 ◽  
Vol 34 (2) ◽  
pp. 155-159 ◽  
Author(s):  
Antonio Rescigno ◽  
Francesca Sollai ◽  
Andrea C Rinaldi ◽  
Giulia Soddu ◽  
Enrico Sanjust
Keyword(s):  
Polyphenol Oxidase ◽  
Oxidase Activity ◽  
Polyphenol Oxidase Activity ◽  
Activity Staining ◽  
Polyacrylamide Electrophoresis

scholarly journals The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 517
Author(s):  
Konstantina Tsikrika ◽  
Nora O’Brien ◽  
Dilip K. Rai
Keyword(s):  
High Pressure ◽  
Polyphenol Oxidase ◽  
Proximate Composition ◽  
Phenolic Content ◽  
High Pressure Processing ◽  
Irish Potato ◽  
Potato Cultivars ◽  
Simultaneous Increase ◽  
Total Phenolic ◽  
Coumaric Acid

Polyphenol oxidase (PPO) activity, proximate composition, and phytochemicals were determined in four common Irish potato cultivars following a high pressure processing (HPP) at 600 MPa for 3 min. PPO activity was significantly (p < 0.05) lower in all HPP treated samples, while the overall proximate composition was not affected. The total phenolic content was significantly higher in the HPP treated samples. Chlorogenic acid levels significantly decreased with simultaneous increase of caffeic acid and p-coumaric acid levels upon HPP treatment. No significant changes were observed in rutin and ferulic acid levels, although their levels varied, depending on the potato cultivars, while the levels of cytotoxic glycoalkaloids (α-solanine and α-chaconine) remained unaltered.

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