scholarly journals Polifenol Oksidaz Enzimi ve İnaktivasyon Yöntemleri

2018 ◽  
Vol 6 (3) ◽  
pp. 333
Author(s):  
Leman Yılmaz ◽  
Yeşim Elmacı
Keyword(s):  
Phenolic Compounds ◽  
Polyphenol Oxidase ◽  
Fruits And Vegetables ◽  
Pulse Electric Field ◽  
High Pressure Processing ◽  
Alternative Methods ◽  
Economic Losses ◽  
Enzymatic Browning ◽  
Copper Proteins ◽  
Oxidase Enzyme

Polyphenol oxidase enzyme is found in vegetables and fruits, as well as in some animal organs and microorganisms. Polyphenol oxidase enzyme responsible for enzymatic browning is a group of copper proteins that catalyses the oxidation of phenolic compounds to quinones, which produce brown pigments, commonly found in fruits and vegetables. During the industrial preparation of fruits and vegetables, results of catalytic effect of polyphenol oxidase causes enzymatic browning. Enzymatic browning impairs the appearance of products containing phenolic compounds along with undesirable colour, odor and taste formation and significant loss of nutritional value of the products. This affects the acceptability of the products by the consumers and causes economic losses. In this review, some characteristics of polyphenol oxidase enzyme in different fruits and vegetables have been reviewed and information about chemical antibrowning agents, thermal applications, irradiation applications and alternative methods such as high pressure processing, pulse electric field, supercritical carbon dioxide and ultrasound applications to inactivate this enzyme has been presented.

scholarly journals Enzymatic Browning, Polyphenol Oxidase Activity, and Polyphenols in Four Apple Cultivars: Dynamics during Fruit Development

HortScience ◽  
2010 ◽  
Vol 45 (8) ◽  
pp. 1150-1154 ◽  
Author(s):  
Daniel Ferreira Holderbaum ◽  
Tomoyuki Kon ◽  
Tsuyoshi Kudo ◽  
Miguel Pedro Guerra
Keyword(s):  
Phenolic Compounds ◽  
Chlorogenic Acid ◽  
Polyphenol Oxidase ◽  
High Performance ◽  
Fruits And Vegetables ◽  
Developmental Stages ◽  
Enzymatic Browning ◽  
Polyphenol Content ◽  
Tristimulus Colorimetry ◽  
Significant Difference

Enzymatic browning is one of the most important reactions that occur in fruits and vegetables, usually resulting in negative effects on color, taste, flavor, and nutritional value. The reaction is a consequence of phenolic compounds' oxidation by polyphenol oxidase (PPO), which triggers the generation of dark pigments. This is particularly relevant for apples, which are rich in polyphenols and highly susceptible to enzymatic browning. The objective of the present work was to quantify enzymatic browning and PPO activity and identify and quantify target polyphenols in apple [Malus ×sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.] pulp in the cultivars (cvs.) Aori27, Elstar, Fuji, and Mellow at three fruit developmental stages (FDS). The enzymatic browning was quantified by tristimulus colorimetry; PPO activity was quantified by an enzyme–substrate spectrophotometric assay; phenolic compounds were determined and quantified by reverse-phase high-performance liquid chromatography–ultraviolet/visible–mass spectrometry. Enzymatic browning showed significant difference among cvs. and FDSs and interaction between both factors. PPO activity showed significant difference among cultivars and FDSs. A significant difference was evidenced for polyphenol content among cultivars and FDSs with interaction between both factors. Chlorogenic acid was the major phenolic compound in ‘Aori27’ and ‘Mellow’. In ‘Fuji’, chlorogenic acid and (–)-epicatechin were the major phenolics and in ‘Elstar’ (–)-epicatechin and procyanidin B2 were the major phenolics at different FDSs. The enzymatic browning showed high correlation to polyphenol content in all cultivars and high correlation was observed between browning and PPO activity in ‘Aori27’ and ‘Elstar’. The magnitude of the correlation between browning and polyphenols and PPO activity is genotype-specific. At the commercial harvest, ‘Fuji’ showed the highest polyphenol content and ‘Aori27’ showed the lowest level for enzymatic browning. Chemical names used: 3-(3,4-dihydroxycinnamoyl) quinic acid (chlorogenic acid), (–)-cis-3,3′,4′,5,7-pentahydroxyflavane (epicatechin), and cis,cis″-4,8″-Bi(3,3′,4′,5,7-pentahydroxyflavane) (procyanidin B2).

scholarly journals Edible coating with Eugenia pyriformis leaf extract to control enzymatic browning in fresh-cut apples

2020 ◽  
Vol 9 (12) ◽  
pp. e7191210799
Author(s):  
Lucas Henrique Maldonado-Silva ◽  
Bianka Rocha Saraiva ◽  
Ana Carolina Pelaes Vital ◽  
Fernando Antônio Anjo ◽  
Rafael Santiago Trautwein ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Sodium Alginate ◽  
Leaf Extract ◽  
Fruits And Vegetables ◽  
Edible Coating ◽  
Enzymatic Browning ◽  
Balanced Diet ◽  
Golden Delicious ◽  
Aqueous Leaf Extract ◽  
Fresh Cut

Fruits and vegetables are an important part of a healthy and balanced diet. Fresh cut fruits consumption is increasing, however keeping the food quality when processed is a challenge for the food industry. When the food is processed, some enzymatic changes can occur, being that enzymatic browning is one of this important degradation suffered by fresh cut apples. One alternative to reduce the enzymatic browning is the use of edible coating with anti browning components as vegetal extracts rich in phenolic compounds. The aim of this paper was characterize Uvaia (Eugenia pyriformis Cambess) leaf extract, evaluate the effect of sodium alginate edible coating formulated with uvaia leaf extract against enzymatic browning in fresh cut apples (cv. Golden Delicious and Royal Gala) during 8 days of storage. Phenolic compounds as chlorogenic acid, caffeic acid and p-coumaric acid were identified in Uvaia methanolic leaf extract. Uvaia aqueous leaf extract presented ABTS IC50 of 0.77 ± 0.002 mg/mL, increasing 40.66% the edible coating antioxidant activity. Uvaia aqueous leaf extract controlled 80% of polyphenol oxidase activity from Golden Delicious apple and edible coating with extract reduced enzymatic browning. Sodium alginate edible coating with Uvaia aqueous leaf extract is an alternative to reduced enzymatic browning of fresh cut apple (cv. Golden Delicious).

scholarly journals Purification and Characterization of Polyphenol Oxidase Enzyme from Damson Plum (Prunus insititia) by Spectrophotometrically

2021 ◽  
Author(s):  
Selinnur Yıldız ◽  
Çiğdem Bilen ◽  
Emine Karakuş
Keyword(s):  
Benzoic Acid ◽  
Polyphenol Oxidase ◽  
Fruits And Vegetables ◽  
Aminobenzoic Acid ◽  
Native Page ◽  
Sds Page ◽  
Oxidase Enzyme ◽  
High Antioxidant Activity ◽  
Sepharose 4B ◽  
Amino Benzoic Acid

Abstract Polyphenol oxidase enzyme, performing browning reactions in fruits and vegetables, was purificated from damson plum (Prunus insititia) which has a high antioxidant activity. Firstly, partially purified polyphenol oxidase was treated by 0-80% ammonium sulfate precipitation and dialysis, respectively. Characterization studies were carried out by using catechol, 4-methyl catechol, pyrogallol and caffeic acid as 0.05M/ pH:7.2/ 25°C; 0.2M/ pH:4.5/ 10°C; 0.01M/ pH:6.8/ 5°C and 0.2M/ pH:8.5/ 10°C, respectively. The kinetic constants of Vmax and KM were calculated for the same substrates as 17219.97 U/(mL*min) and 11.67mM; 7309.72 U/(mL*min) and 5mM; 12580.12 U/(mL*min) and 3.74mM; 12100.41 U/(mL*min) and 6.25 mM, respectively. Catechol gave the highest Vmax value when compared to others. In the second step, purification was performed by using Sepharose 4B-L-Tyrosine-p-amino benzoic acid and Sepharose 6B-L-Tyrosine-p-amino benzoic acid affinity gels. A single band of approximately as 50-55 kDa was observed in SDS-PAGE and Native-PAGE. 90 and 10.2 purification folds were obtained for Prunus insititia PPO by the reference Sepharose-4B-L-Tyrosine-p-aminobenzoic acid and original Sepharose-6B-L-Tyrosine-p-aminobenzoic acid gels, respectively. PPO enzyme purification from Prunus insititia by affinity chromatography has not been investigated in literature yet.

scholarly journals Preliminary characterization of the enzyme polyphenol oxidase and rheological behavior from Averrhoa carambola juice

2017 ◽  
Vol 70 (1) ◽  
pp. 8099-8113 ◽  
Author(s):  
Elizabeth Murillo ◽  
Juan Guillermo Aristizábal ◽  
Walter Murillo ◽  
Albert Ibarz Ribas ◽  
Jonh Jairo Méndez ◽  
...  
Keyword(s):  
Polyphenol Oxidase ◽  
Flow Behavior ◽  
Maximum Activity ◽  
Soluble Solids ◽  
Enzymatic Browning ◽  
Aqueous Fraction ◽  
Averrhoa Carambola ◽  
Oxidase Enzyme ◽  
Solids Content ◽  
Physical And Chemical

Averrhoa carambola fruit represents a potential as an agro-industrial production line. A restriction on the use of this exotic fruit is the susceptibility to enzymatic browning, affecting nutritional and visual acceptance. The aim of this study was to determine the physical and chemical composition of A. carambola at three stages of maturity. The polyphenol oxidase enzyme has also been characterized on the fruits and juices. Also, the enzymatic effect on the ripening stages and the fruit juices flow behavior were equally determined using different rheological models. The increasing in degrees Brix (unripe (UR) 6.63 ± 0.25, intermediate (IN) 6.8 ± 0.10 and ripe (R) 8.26 ± 0.37) and the decreasing of the pectinic content (UR 4.35% ± 0.98, IN 3.6% ± 1.26 and R 2.25% ± 0.76) could be considered as indicators of fruit ripening. The protein content and levels of organic acids decreased during the ripening of fruit was observed, indicate a high metabolic rate during this process. For all stages, the polyphenol oxidase exhibited a maximum activity at pH 8 and 40 °C. In the fruit aqueous fraction, the enzyme would be an appropriate indicator in industrial handling (temperatures below 20 °C and pH less than 7), which would control enzymatic browning. According to the rheological study, the viscosity variation (η: UR (13.4 to 1.1), IN (15.4 to 1.4), R (69.6 to 2.9)) with temperature changes (10 to 50 °C) is adjusted to the Arrhenius equation, whereas the effect of soluble solids content on the samples viscosity was accurately described by an exponential equation. This appears to be the first work to study the rheological properties and polyphenol oxidase enzyme of A. carambola fruit in our country, the information provided from this study could be helpful to the successful development of new food functional products.

scholarly journals Antioxidant activity of thymol essential oil and inhibition of polyphenol oxidase enzyme: a case study on the enzymatic browning of harvested longan fruit

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Muhammad Rafiullah Khan ◽  
Chongxing Huang ◽  
Hui Zhao ◽  
Haohe Huang ◽  
Liu Ren ◽  
...  
Keyword(s):  
Polyphenol Oxidase ◽  
Cost Effective ◽  
Antimicrobial Activities ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Cost Effective Method ◽  
Wide Range ◽  
Oxidase Enzyme ◽  
Postharvest Life ◽  
Pericarp Browning

Abstract Background Enzymatic browning and microbial decay are the primary concerns that limit the postharvest life of longan fruit. These factors can be effectively prevented by sulfur dioxide (SO2) fumigation; however, due to the safety and regulatory issues of SO2, other alternatives must be tested. In this study, antioxidant and antimicrobial activities of thymol were determined against the pericarp browning and decay of longan fruit. A simple, cost-effective method was designed for its controlled release. Thymol vapors were obtained from the slurry prepared from 5 g of thymol in 5 mL of distilled water in a 180-mL glass jar, hermetically sealed and allowed for 24 h to accumulate the vapors in the headspace. Fruits were packed in polyethylene packages and fumigated with thymol through a septum. Non-fumigated fruits served as control and all the packages were stored at 25 ± 2 °C for 8 days. Results Thymol significantly (P ≤ 0.05) retarded pericarp browning (BI), delayed the decay incidence (DI) and maintained high color values of longan pericarp. Thymol also retained high total phenolic (TPC) and total flavonoid (TFC) contents, inhibited polyphenol oxidase (PPO) and peroxidase (POD) activities than those in control. A high coefficient of correlation of PPO with BI (r = 0.86), L* (r =  − 0.94), weight loss (r = 0.93), TPC (r =  − 0.77), TFC (r =  − 0.80), DI (r = 0.92) and many other quality and color parameters indicated the antioxidant efficacy of thymol. Longer shelf life of 8 days with good quality attributes was obtained in thymol-treated fruits than 6 days in control. Conclusion Thymol could be effectively used as a natural antioxidant for a wide range of fruits. Graphic abstract

scholarly journals Natural Antibrowning Agents against Polyphenol Oxidase Activity in Annona muricata and Musa acuminata

2020 ◽  
Vol 2020 ◽  
pp. 1-6
Author(s):  
Michelle B. S. Weerawardana ◽  
Gobika Thiripuranathar ◽  
Priyani A. Paranagama
Keyword(s):  
Polyphenol Oxidase ◽  
Aqueous Extract ◽  
Inhibitory Activity ◽  
Fruits And Vegetables ◽  
Musa Acuminata ◽  
Annona Muricata ◽  
Retail Markets ◽  
Cinnamon Bark ◽  
Oxidase Enzyme ◽  
Nutritional Benefits

Fresh-cut fruits and vegetables emerge as popular food for consumers in retail markets. However, a loss of millions of dollars yearly to the food industry has been due to discoloration of fruits and vegetables caused by a pronounced reaction called enzymatic browning, which is caused by the activity of the polyphenol oxidase enzyme present in most of the fruits and vegetables. The main objective of this study was to investigate the natural antibrowning effects of the aqueous extract of ginger and essential oil of cinnamon bark on PPO enzymatic activity in Annona muricata (katu anoda) and Musa acuminata (ash plantains), which are considered to be widely consumable by Sri Lankans due to its respective health benefits. The antibrowning activity analyzed using a UV-visible spectrophotometer at a wavelength of 525 nm showed that cinnamon bark oil of 0.0035 g/mL had a % inhibitory activity of 51.97 percent on PPO activity in Annona muricata and 49.51 percent on PPO activity in Musa acuminata, while the aqueous extract of ginger of 0.091 g/mL had a % inhibitory activity of 60.90 percent on PPO activity in Annona muricata and 48.10 percent on PPO activity in Musa acuminata, respectively. This study shows that cinnamon bark oil and ginger can be used as effective, natural, nontoxic antibrowning agents that can inhibit the activity of the PPO enzyme, thereby preventing the essence and nutritional benefits of fruits and vegetables.

scholarly journals Phenolic Composition, Browning Susceptibility, and Carotenoid Content of Several Apricot Cultivars at Maturity

HortScience ◽  
1997 ◽  
Vol 32 (6) ◽  
pp. 1087-1091 ◽  
Author(s):  
M. Radi ◽  
M. Mahrouz ◽  
A. Jaouad ◽  
M. Tacchini ◽  
S. Aubert ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Chlorogenic Acid ◽  
Polyphenol Oxidase ◽  
Acid Content ◽  
Prunus Armeniaca ◽  
Carotenoid Content ◽  
Enzymatic Browning ◽  
Strongly Correlated ◽  
Phenolic Composition ◽  
Initial Amount

Phenolic composition and susceptibility to browning were determined for nine apricot (Prunus armeniaca L.) cultivars. Chlorogenic and neochlorogenic acids, (+)-catechin and (-)-epicatechin, and rutin (or quercetin-3-rutinoside) were the major phenolic compounds in apricots. In addition to these compounds, other quercetin-3-glycosides and procyanidins have been detected. Chlorogenic acid content decreased rapidly during enzymatic browning, but the susceptibility to browning seemed to be more strongly correlated with the initial amount of flavan-3-ols (defined as catechin monomers and procyanidins). As chlorogenic acid is certainly the best substrate for polyphenol oxidase, the development of brown pigments depended mainly on the flavan-3-ol content.

Influence of the functionalisation of mesoporous silica material UVM-7 on polyphenol oxidase enzyme capture and enzymatic browning

2020 ◽  
Vol 310 ◽  
pp. 125741 ◽  
Author(s):  
Sara Muñoz-Pina ◽  
José V. Ros-Lis ◽  
Ángel Argüelles ◽  
Ramón Martínez-Máñez ◽  
Ana Andrés
Keyword(s):  
Mesoporous Silica ◽  
Polyphenol Oxidase ◽  
Enzymatic Browning ◽  
Mesoporous Silica Material ◽  
Silica Material ◽  
Oxidase Enzyme

scholarly journals Differences in the Phenolic Profile by UPLC Coupled to High Resolution Mass Spectrometry and Antioxidant Capacity of Two Diospyros kaki Varieties

Antioxidants ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 31
Author(s):  
Adelaida Esteban-Muñoz ◽  
Silvia Sánchez-Hernández ◽  
Cristina Samaniego-Sánchez ◽  
Rafael Giménez-Martínez ◽  
Manuel Olalla-Herrera
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
High Resolution Mass Spectrometry ◽  
Extraction Procedure ◽  
Chemical Species ◽  
Diospyros Kaki ◽  
Phenolic Profile ◽  
Matrix Interferences ◽  
Individual Health

Background: phenolic compounds are bioactive chemical species derived from fruits and vegetables, with a plethora of healthy properties. In recent years, there has been a growing interest in persimmon (Diospyros kaki L.f.) due to the presence of many different classes of phenolic compounds. However, the analysis of individual phenolic compounds is difficult due to matrix interferences. Methods: the aim of this research was the evaluation of individual phenolic compounds and antioxidant capacity of the pulp of two varieties of persimmon (Rojo Brillante and Triumph) by an improved extraction procedure together with a UPLC-Q-TOF-MS platform. Results: the phenolic compounds composition of persimmon was characterized by the presence of hydroxybenzoic and hydroxycinnamic acids, hydroxybenzaldehydes, dihydrochalcones, tyrosols, flavanols, flavanones, and flavonols. A total of 31 compounds were identified and 17 compounds were quantified. Gallic acid was the predominant phenolic compounds found in the Rojo Brillante variety (0.953 mg/100 g) whereas the concentration of p-hydroxybenzoic acid was higher in the Triumph option (0.119 mg/100 g). Conclusions: the results showed that the Rojo Brillante variety had higher quantities of phenolic compounds than the Triumph example. These data could be used as reference in future phenolic compound databases when individual health effects of phenolic compounds become available.

Efficacy of Commonly Used Disinfectants for the Inactivation of Calicivirus on Strawberry, Lettuce, and a Food-Contact Surface

2001 ◽  
Vol 64 (9) ◽  
pp. 1430-1434 ◽  
Author(s):  
BALDEV R. GULATI ◽  
PAUL B. ALLWOOD ◽  
CRAIG W. HEDBERG ◽  
SAGAR M. GOYAL
Keyword(s):  
Phenolic Compounds ◽  
Fruits And Vegetables ◽  
Virus Titer ◽  
Ammonium Compound ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Environmental Surfaces ◽  
Foodborne Outbreaks ◽  
Food Contact Surface ◽  
Contact Surfaces

Norwalk and Norwalk-like viruses (NLVs) are important causes of foodborne gastroenteritis in restaurant-related outbreaks. Efficacy of common disinfection methods against these viruses on food-contact surfaces and fresh produce is not known partially because of their nonculturability. Seven commercial disinfectants for food-contact surfaces and three sanitizers for fruits and vegetables were tested against cultivable feline calicivirus (FCV). Disks of stainless steel, strawberry, and lettuce were contaminated with known amounts of FCV. The disinfectants were applied at one, two, and four times the manufacturer's recommended concentrations for contact times of 1 and 10 min. The action of disinfectant was stopped by dilution, and the number of surviving FCVs was determined by titration in cell cultures. An agent was considered effective if it reduced the virus titer by at least 3 log10 from an initial level of 107 50% tissue culture infective dose. None of the disinfectants was effective when used at the manufacturer's recommended concentration for 10 min. Phenolic compounds, when used at two to four times the recommended concentration, completely inactivated FCV on contact surfaces. A combination of quaternary ammonium compound and sodium carbonate was effective on contact surfaces at twice the recommended concentration. Rinsing of produce with water alone reduced virus titer by 2 log10. On artificially contaminated strawberry and lettuce, peroxyacetic acid and hydrogen peroxide was the only effective formulation when used at four times the manufacturers' recommended concentration for 10 min. These findings suggest that FCV and perhaps NLVs are very resistant to commercial disinfectants. However, phenolic compounds at two to four times their recommended concentrations appear to be effective at decontaminating environmental surfaces and may help control foodborne outbreaks of calicivirus in restaurants.

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