Partial purification and enzymatic characterization of avocado (Persea americana Mill, cv. Hass) lipoxygenase

Jacobo‐Velázquez, Daniel A.; Hernández-Brenes, Carmen; Cisneros‐Zevallos, Luis; Benavides, Jorge

doi:10.1016/j.foodres.2010.01.021

Cited by 24 publications

(17 citation statements)

References 25 publications

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“…However, it is important to consider that the enzymatic activity of LOX and PPO has a detrimental effect on the nutraceutical properties of avocado. Both enzymes are capable of degrading some bioactive compounds that are present in avocado in significant amounts, such as monounsaturated fatty acids (particularly linoleic and linolenic), carotenoids, vitamin C, and phenolic compounds (Robinson and others 1995; Jacobo‐Velázquez and others 2010a). Therefore, the enzymatic action of LOX and PPO must be prevented or at least minimized in order to preserve the nutraceutical properties of the product during storage.…”

Section: Resultsmentioning

confidence: 99%

“…These compounds undergo further polymerization producing brown pigments, undesirable flavors, and nutritional losses (Weemaes and others 1999; Tomás‐Barberán and Espín 2001). On the other hand, LOX catalyzes the degradation of lipids generating off‐flavors and causing the coupled degradation of carotenoids and other nutrients during storage (Robinson and others 1995; Jacobo‐Velázquez and others 2010a). Prior research on the physicochemical stability of avocado paste was conducted by López‐Malo and others (1998) who studied the color changes during the storage of an HHP avocado product (guacamole).…”

Section: Introductionmentioning

confidence: 99%

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Sensory Shelf‐Life Limiting Factor of High Hydrostatic Pressure Processed Avocado Paste

Jacobo‐Velázquez¹,

Hernández-Brenes²

2011

Journal of Food Science

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At present, HHP is the most effective commercial nonthermal technology to process avocado paste when compared to thermal and chemical alternatives. HHP-treated avocado paste is a microbiologically stable food for a period of at least 45 d stored under refrigeration. However, previous published work indicated that consumers rejected the product after approximately 19 d of storage due to sensory changes. This manuscript presents a sensory study that permitted the identification of the critical sensory descriptor that is acting as the sensory shelf life limiting factor of the product. The data presented herein along with previous reported data allows a better understanding of the deterioration mechanism that occurs during the storage of HHP-treated avocado paste. This information is relevant and useful for the elucidation of possible alternatives to enhance the shelf life of HHP-treated avocado paste.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Sensory Shelf‐Life Limiting Factor of High Hydrostatic Pressure Processed Avocado Paste

Jacobo‐Velázquez¹,

Hernández-Brenes²

2011

Journal of Food Science

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“…The optimum temperature for LOX activity in avocado fruits is between 30 and 40C according to Jacobo‐Velázquez et al . (). However, the same authors report that LOX has registered activity of up to 40% at 65C, and activity of between 5% and 10% at 75C.…”

Section: Resultsmentioning

confidence: 97%

Effect of Thermal Stage in the Processing Avocado by Flash Vacuum Expansion: Effect on the Antioxidant Capacity and the Qualitaty of the Mash

Vargas-Ortíz

Servent

Rodrı́guez-Jimenes

et al. 2016

Journal of Food Processing and Preservation

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The avocado presents a challenge in terms of industrialization, due to its high content of polyphenols and fats which are susceptible to oxidation processes. It contains enzymes that can cause various pulp deteriorations during agroindustrial processing, hence the need to add food preservatives in the traditional process. The flash vacuum‐expansion (FVE) process is usually used in the vinification to break down the tissues and free some compounds. This investigation conducted an FVE process kinetic study for avocado industrialization purposes, and evaluated its effect on lipoxygenase, antioxidant capacity, phenolic content and food quality properties of the mash. The couple temperature and time conditions attained during the kinetic study reduced the lipoxygenase activity by up to 70%, and the antioxidant capacity of the mashs obtained by FVE remained stable for 15 days without adding preservatives. The proportions in the food composition of the mash were consistent with those reported in the literature. Practical Applications The results of our research suggest that the process of flash vaccum‐expansion, promotes extraction of bioactive compounds present in plant tissues that in traditional processes are considered as waste. The flash vaccum‐expansion process can be implemented for extracting pigments or to generate the disintegration of plant tissues or extractive fermentation pretreatments. So the products obtained in the process can serve as a basis for other processes or as a basis for various products. As shown in the results of our research, flash vaccum‐expansion process also allows the reduction of enzyme activity in plant products which increases the stability of the finished product, this consequently improves the nutritional quality, it promotes the availability of beneficial compounds and reduces oxidation processes.

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“…pH optimum: The optimum pH of 6.5 used for linoleic acid and linolenic acid. The optimum pH of LOX of other sources is in a wide pH range from 5.5 to 9.5. pH optimum was determined in the presence of 0.1 M acetate buffer and at different pHs of the solutions (Elez-Martínez et al, 2005;Marcus et al, 1988;Jacobo-Velázquez et al, 2010;Robinson et al, 1995).…”

Section: Protein Determinationmentioning

confidence: 99%

Kinetic Studies With Crude wild pear Lipoxygenase at during ripening and after storage

Saeidian

Rashidzadeh

Negahdari

2020

Int. J. Adv. Biol. Biomed. Res.

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Crude wild pear lipoxygenase (LOX) from ripe Kurdistan wild pears was used in this study. Extracted crude LOX was assayed spectrophotometrically for raw, ripe wild pear lipoxygenase and after 7 day storage. The effects of different buffers and pHs, substrate preparations, temperature, inhibitors and metal ions on LOX activity were evaluated at three conditions. The enzyme was most active with Hcl-Tris buffer at a pH of 7.5 and a temperature of 40 °C. The best substrate was the first preparation with linoleic acid/Tween 20 at a ratio of 1:1. The kinetic parameters determined under the best conditions were a Km of 6.5 mM and a Vmax of 0.9 unit/mg protein for raw condition, 5.8 mM and a Vmax of 0.95 unit/mg protein for ripe condition and 5 mM and a Vmax of 1.1 unit/mg protein obtained after storage. The enzyme was heat-labile. It was shown that crude wild pear LOX is fully active at room temperature (20-30 °C), while the best activity occurred at 35 °C for Lox after storage that activity of lipoxygenase increased up to 130%. The results showed that lipoxygenase inhibitory activity of chemical compounds and standard compound decreased in the order of ascorbic acid>nicotinic acid>benzoic acid>DL-α-tocopherol. Monovalent and trivalent ions are inhibitors of LOX and divalent ions except Zncl2 are activators of LOX.

show abstract

Partial purification and enzymatic characterization of avocado (Persea americana Mill, cv. Hass) lipoxygenase

Cited by 24 publications

References 25 publications

Sensory Shelf‐Life Limiting Factor of High Hydrostatic Pressure Processed Avocado Paste

Sensory Shelf‐Life Limiting Factor of High Hydrostatic Pressure Processed Avocado Paste

Effect of Thermal Stage in the Processing Avocado by Flash Vacuum Expansion: Effect on the Antioxidant Capacity and the Qualitaty of the Mash

Kinetic Studies With Crude wild pear Lipoxygenase at during ripening and after storage

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