Enzymatic Degradation of Anthocyanins: The Role of Sweet Cherry Polyphenol Oxidase

Pifferi, Pier Giorgio; Cultrera, R.

doi:10.1111/j.1365-2621.1974.tb17980.x

Cited by 67 publications

(45 citation statements)

References 24 publications

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“…The existence of two peaks in gel filtration chromatography proves this result, as well. Generally, 2-3 PPO isoenzymes have been detected in fruits, such as apple (Constantinides et al, 1967), pear (Rivas and Whitaker, 1973), cherry (Pifferi and Cultrera, 1974), and banana (Palmer, 1963). Since, there is no research on dog-rose PPO isoenzymes, it is not possible to compare our results, but there are similarities with previous studies on other fruits indicated above.…”

Section: Resultssupporting

confidence: 87%

Purification and Characterization of Dog-rose (Rosa dumalis Rechst.) Polyphenol Oxidase

Şakiroğlu

Küfrevioğlu

Kocaçalışkan

et al. 1996

J. Agric. Food Chem.

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Polyphenol oxidase (PPO) of dog-rose fruit was extracted and purified through (NH 4 ) 2 SO 4 precipitation, dialysis, gel filtration, and DEAE-Sephacel ion-exchange chromatography. The sample obtained from ammonium sulfate precipitation and dialysis was used for characterization of the PPO. For this aim, optimum conditions, i.e., pH, temperature, and ionic strength, were determined with eight substrates. The best substrate of the PPO was found to be 4-methylcatechol. Optimum pH and temperature were found at pH 8.5 and 20°C, and K M and V max values were 8.64 mM and 431.96 with 4-methylcatechol, respectively. Eleven inhibitors were tested in the study and the most effective was found to be sodium metabisulfide as competitive inhibitor. The PPO has showed renaturation property after it denatured, as well. Therefore, heat inactivation process for preventing enzymatic browning of dog-rose fruit products is not recommendable. Two isoenzymes of the PPO were detected by polyacrylamide slab gel electrophoresis.

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Section: Resultssupporting

confidence: 87%

Purification and Characterization of Dog-rose (Rosa dumalis Rechst.) Polyphenol Oxidase

Şakiroğlu

Küfrevioğlu

Kocaçalışkan

et al. 1996

J. Agric. Food Chem.

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“…41 However, we did not see any correlation between PPO activity and postharvest anthocyanin content. This can be explained by the fact that anthocyanins are located inside the vacuoles whereas PPO is located in the cytosol, so that the two only come into contact late in the senescence period owing to cellular breakdown.…”

Section: Oxidative Enzymesmentioning

confidence: 40%

Atmosphere composition effects on Burlat cherry colour during cold storage

et al. 2004

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Carbon dioxide-enriched atmospheres are used to reduce the incidence and severity of cherry decay and to extend postharvest life. Freshly harvested Burlat cherries were placed in jars at 5 • C for 10 days and ventilated with five different atmospheres: (a) air, (b) 12% CO 2 -4% O 2 , (c) 12% CO 2 -20% O 2 , (d) 5% CO 2 -4% O 2 , and (e) 5% CO 2 -20% O 2 . Samples were analysed when harvested and after 5 and 10 days of cold storage. Best results were obtained with cherries kept in high-CO 2 atmospheres, independently of O 2 concentration. In these conditions the cherries present a higher acidity level (0.65 vs 0.60 g malic acid per 100 ml) and a lower anthocyanin content (0.40 vs 0.48 mg g −1 ). As a consequence of this, h * (18 vs 20.5) and C * (24 vs 39) values are lower, which makes the cherries visually more reddish and less obscure and therefore more attractive for consumers. In addition, cherries kept in high-CO 2 atmospheres present lower levels of peroxidase (469 vs 737 au g −1 ) and polyphenoloxidase (73 vs 146 au g −1 ) activities, which favours postharvest stability of colour. INTRODUCTIONBurlat cherry is an early cultivar extensively grown in the north-east of Spain. This cultivar has a very short harvesting season as well as a very short postharvest life, too short for successful commercialisation. Postharvest treatments providing even a short extension of shelf-life would have an effect on the marketing of fresh cherries. Modified atmosphere packaging (MAP) and controlled atmosphere (CA) storage have been successfully applied in order to prolong the shelf-life of sweet cherries (Prunus avium). 1 -3 High CO 2 concentrations maintain fruit brightness, preserve acidity and firmness 4,5 and extend storage life. 6 However, CO 2 levels above a tolerance threshold cause off-flavour development and physiological disorders. 3,7 Negative effects on the colour of red fruits have also been described. 8 The preservation of cherries in low-O 2 atmospheres maintains the fresh external appearance, the acidity level and the green colour of the stem. 3,4 Although some previous studies have been conducted on MAP and CA storage of cherries, 1,4 recommendations about CO 2 and O 2 levels are inconsistent. Several authors report that CO 2 concentrations between 10 and 15% and O 2 concentrations between 3 and 10% are adequate for cherry preservation. 9 -11 However, Eris et al 2 recommend 5% CO 2 and 5% O 2 for Napoleón, Stella and Karabour cultivars, and an even lower (3%) O 2 concentration, at the same 5% CO 2 concentration, is proposed by Ionescu et al 12 for Heldenfingen and Gemerdorf cultivars. Moreover,

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“…The most common anthocyanin degrading enzymes are glycosidases, which break the covalent bond between the glycosyl residue and the aglycone of an anthocyanin pigment, resulting in the degradation of the highly unstable anthocyanidin (Huang, 1955;Huang, 1956). Peroxidases and phenolases, such as phenol oxidases and polyphenol oxidases, which both are found naturally in fruits and berries themselves, are also common anthocyanin degradating enzymes (Kader, Rovel, Girardin, & Metche, 1997;Pifferi & Cultrera, 1974).…”

Section: Enzymesmentioning

confidence: 99%

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

Cavalcanti

Santos

Meireles

2011

Food Research International

470

291

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Enzymatic Degradation of Anthocyanins: The Role of Sweet Cherry Polyphenol Oxidase

Cited by 67 publications

References 24 publications

Purification and Characterization of Dog-rose (Rosa dumalis Rechst.) Polyphenol Oxidase

Purification and Characterization of Dog-rose (Rosa dumalis Rechst.) Polyphenol Oxidase

Atmosphere composition effects on Burlat cherry colour during cold storage

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

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