Partial characterization and inactivation of peroxidases and polyphenol-oxidases of umbu-cajá (Spondias spp.)

Silva, Cíntia Reis da; Koblitz, María Gabriela Bello

doi:10.1590/s0101-20612010000300035

Cited by 31 publications

(22 citation statements)

References 17 publications

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“…One unit of PPO activity was defined as the amount of enzyme that caused a 0.001 increase in absorbance per minute of reaction time. The specific PPO activity was expressed as U mg −1 protein . Protein content of enzyme extracts was measured according to the Bradford method .…”

Section: Methodsmentioning

confidence: 99%

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Postharvest treatments with γ‐aminobutyric acid, methyl jasmonate, or methyl salicylate enhance chilling tolerance of blood orange fruit at prolonged cold storage

et al. 2019

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BACKGROUND Blood orange is sensitive to chilling injury (CI) depending on cultivar and storage temperature. Postharvest treatments with γ‐aminobutyric acid (GABA), methyl jasmonate (MeJA), or methyl salicylate (MeSA) are known to alleviate CI. γ‐Aminobutyric acid aqueous solution, applied at 20 and 40 mM, was vacuum‐infiltrated at 30 kPa for 8 min at 20 °C. Methyl jasmonate or MeSA vapor treatments were applied separately at 50 and 100 μM by putting the fruit in 20 L plastic containers for 18 h at 20 °C. There have been no reports about postharvest treatments of GABA, MeJA, or MeSA on enhancing the tolerance of ‘Moro’ blood orange to chilling during long‐term cold storage at 3 °C for 150 days, which was the subject of this study. RESULTS All treatments significantly alleviated CI symptoms of blood orange manifested by lower electrolyte leakage (EL), malondialdehyde (MDA), hydrogen peroxide (H2O2) concentrations, and higher proline content in flavedo during storage. The largest effects were obtained with 100, 50 μM, and 40 mM for MeSA, MeJA, and GABA, respectively, which enhanced the activity of the antioxidant enzymes catalase (CAT), ascorbate peroxidase (APX) and superoxide dismutase (SOD), and phenylalanine ammonia‐lyase (PAL). On the other hand, these treatments suppressed peroxidase (POD) and polyphenol oxidase (PPO) activities. CONCLUSION The mechanisms involved in enhancing the tolerance of ‘Moro’ blood orange to chilling could involve scavenging H2O2 by increasing the activity of antioxidant enzymes, higher PAL/PPO activity ratio, and osmoregulation by increasing proline content. These changes led to the maintenance of the epidermis structure. This was confirmed by scanning electron microscopy (SEM) micrographs. © 2019 Society of Chemical Industry

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Section: Methodsmentioning

confidence: 99%

“…The specific PPO activity was expressed as U mg −1 protein. 20 Protein content of enzyme extracts was measured according to the Bradford method. 21 Bovine serum albumin was used to elaborate a standard curve.…”

Section: Pal and Ppo Activitymentioning

confidence: 99%

Postharvest treatments with γ‐aminobutyric acid, methyl jasmonate, or methyl salicylate enhance chilling tolerance of blood orange fruit at prolonged cold storage

et al. 2019

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“…e a cajazeira (Spondias mombin L.) (Santana et al, 2011) cujos frutos, denominados umbu-cajá, possuem elevado potencial de cultivo (Silva Júnior et al, 2004). No Nordeste brasileiro a polpa do umbu-cajá apresenta demanda crescente entre as polpas comercializadas (Silva & Koblitz, 2010); contudo, sua industrialização é dependente da variação sazonal levando-se em conta a exploração extrativista e as práticas deficientes de colheita e pós-colheita. Assim, esta demanda crescente pela polpa do umbu-cajá tem despertado interesse relevante para o cultivo desta espécie, embora pouca informação esteja disponível quanto ao estabelecimento de pomares comerciais (Santana et al, 2011).…”

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Qualidade de frutos de acessos de umbu-cajazeira (Spondias sp.)

Gondim

Silva

Pereira

et al. 2013

Rev. bras. eng. agríc. ambient.

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RESUMOOs frutos da umbu-cajazeira (Spondias sp.) são amplamente consumidos frescos ou processados, em decorrência de suas características sensoriais, apresentando-se com boas perspectivas de cultivo e comercialização. No entanto, a avaliação da qualidade pós-colheita de frutos de acessos das suas áreas de ocorrência se faz necessária, no sentido não apenas de identificar materiais com características promissoras de interesse para a indústria ou consumo fresco, mas também para dar suporte aos programas de melhoramento. Neste trabalho foram avaliados frutos colhidos na maturidade comercial (coloração totalmente amarela) de oito acessos provenientes do município de Areia, Brejo paraibano, quanto às características físicas e físico-químicas. A massa fresca média dos frutos dos acessos avaliados foi de 28,82 g e o rendimento médio em polpa foi de 68,5%. Com base na análise de componentes principais, o acesso A2 se destacou por apresentar conteúdos superiores de sólidos solúveis (12,9%) e açúcares redutores (10,9%), mais baixa acidez titulável (0,94% de ácido cítrico) e superior relação SS/AT (13,75), indicando que este acesso pode ser uma alternativa viável, tanto para o mercado de frutas frescas como para o processamento. Palavras-chave: pós-colheita, características físicas, características físico-químicas, padrões de identidade e qualidadeFruit quality of 'umbu-caja' (Spondias sp.) access ABSTRACT Fruits of 'umbu-caja' (Spondias sp.) are widely consumed fresh or processed, due to their appreciated sensorial characteristics, presenting great perspectives for cultivation and marketing. However, postharvest quality evaluation of fruits of access occurring in areas is needed seeking to identify material of interest for the industry or fresh consumption, as well as to provide support for breeding programs. In this study quality of fruits harvested at the commercial maturity of eight access, from municipality of Areia in 'Brejo paraibano' was evaluated, as for the physical and physicochemical characteristics. The mean fresh mass for fruits from all evaluated access was 28.82 g and the pulp yield was 68.5%. Based on principal component analysis, the A2 access was highlighted by presenting higher contents of soluble solids (12.9%) and reducing sugars (10.9%), lower titratable acidity (0.94% of citric acid), and higher SS/TA ratio (13.75), indicating that access can be a reliable alternative for fresh fruit market and processing.

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“…One unit of PPO activity was defined as the amount of enzyme that caused an increase in absorbance of 0.001/min. Calculation of polyphenol oxidase activity was used by the following equation: Activity of PPO (U.ml -1 ) = [(A2 sample -A1 sample) -(A2 blank -A1 blank)] / (0.001× t) Where, A2 sample is the final absorbance of the sample, A1 sample is the initial absorbance of the sample; A2 blank is the final absorbance of the control, A1 blank is the initial absorbance of the control, and t is the reaction time in minutes (3 minutes) [1].…”

Section: Estimation Of Ppo Activitymentioning

confidence: 99%

“…Polyphenol oxidase (PPO) (EC 1.14.18.1) is a nuclear encoded enzyme that catalyzes the phenolic compounds oxidation forming corresponding quinone intermediates that polymerize to form undesirable pigment [1]. Two types of the oxidative reaction are catalyzed involving molecular oxygen: the hydroxylation of monophenols to odiphenols and the oxidation of Odiphenols to O-quinones, leading to black or brown pigments formation.…”

Section: Introductionmentioning

confidence: 99%

Extraction conditions of polyphenol oxidase from banana peel

Journal¹

2016

Baghdad Sci.J

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Polyphenol oxidase (PPO) is an enzyme containing copper, presents in various fruits and vegetables. It is responsible for the browning reactions when the cells are damaged during handling. The best conditions for extraction of polyphenol oxidase from banana peel was by using an extraction buffer containing phosphate buffer (0.05 M, pH 7), 0.01 M ascorbic acid and 0.5% polyethylene glycol, with extraction ratio 1:4 (w:v) for one minute by using blender. The enzyme activity was measured spectrophotometrically at 425 nm. PPO was studied to prevent the browning of banana peel which results in the loss of their marketability. The aim of this study was to determine the optimum conditions for polyphenol oxidase extraction from banana peel.

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Partial characterization and inactivation of peroxidases and polyphenol-oxidases of umbu-cajá (Spondias spp.)

Cited by 31 publications

References 17 publications

Postharvest treatments with γ‐aminobutyric acid, methyl jasmonate, or methyl salicylate enhance chilling tolerance of blood orange fruit at prolonged cold storage

Postharvest treatments with γ‐aminobutyric acid, methyl jasmonate, or methyl salicylate enhance chilling tolerance of blood orange fruit at prolonged cold storage

Qualidade de frutos de acessos de umbu-cajazeira (Spondias sp.)

Extraction conditions of polyphenol oxidase from banana peel

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