Polyphenol oxidase activity,phenolic acid composition and browning in cashew apple (Anacardium occidentale, L.) after processing |
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Authors: | Christiane Queiroz Antonio Jorge Ribeiro da Silva Maria Lúcia Mendes Lopes Eliane Fialho Vera Lúcia Valente-Mesquita |
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Affiliation: | 1. Departamento de Nutrição Básica e Experimental, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 393 RJ 21941-590, Brazil;2. Núcleo de Pesquisa em Produtos Naturais (NPPN) Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 393 RJ 21941-590, Brazil |
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Abstract: | This study describes the extraction and characterisation of cashew apple polyphenol oxidase (PPO) and the effect of wounding on cashew apple phenolic acid composition, PPO activity and fruit browning. Purification factor was 59 at 95% (NH4)2SO4 saturation. For PPO activity, the optimal substrate was catechol and the optimum pH was 6.5. PPO Km and Vmax values were 18.8 mM and 13.6 U min−1 ml−1, respectively. Ascorbic acid, citric acid, sodium sulphite and sodium metabisulphite decreased PPO activity, while sodium chloride increased PPO activity. Wounding at 2 °C and 27 °C for 24 h increased PPO activity but storage at 40 °C reduced PPO activity. Gallic acid, protocatechuic acid and cinnamic acid (free and conjugate) were identified in cashew apple juice. Cutting and subsequent storage at 40 °C hydrolysed cinnamic acid. 5-Hydroxymethylfurfural content in cashew apple juice increased after injury and storage at higher temperatures, indicating non-enzymatic browning. |
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Keywords: | Cashew apple Polyphenol oxidase Injury Phenolic acids Browning |
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