Polyphenol oxidases in plants-recent progress

Mayer, Alfred M.

doi:10.1016/s0031-9422(00)81472-7

Cited by 716 publications

(424 citation statements)

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“…The main cause for browning in vegetables is the presence of polyphenol oxidases, which have been extensively studied and also found in yacon roots (MAYER, 1986;QUEIROZ et al, 2008;YORUK;MARSHALL, 2003;YOSHIDA et al, 2002). Neves and Da Silva (2007) studied the properties of polyphenol oxidases from yacon roots as well as its inactivation and response to inhibitors.…”

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Antioxidants in yacon products and effect of long term storage

et al. 2012

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Yacon (Smallanthus sonchifolius (Poepp. and Endl.) H. Robinson) is a storage root originally grown in the Andean highlands. The fresh roots are perishable and quickly turn brown during handling and processing. Aiming to prolong shelf-life and to preserve the antioxidant compounds in yacon roots, 3 mm thick yacon slices were dried in a drying cabinet at 40, 50, and 60 ºC to a moisture content of 10-14%, and yacon strips were sun dried to a moisture content of 15-20%. The total phenolic content was measured by the Folin-Ciocalteu method, and the quenching capacity was evaluated by measuring the amount of DPPH (1,1-diphenyl-2-pidrylhydrazyl) inhibited in samples after drying and after 7 months of storage. The results showed that it is possible to preserve the antioxidant capacity in yacon after cabinet or sun drying. Both yacon chips and strips presented total phenolic content values similar to those of fresh yacon roots. Both products also showed a high inhibition capacity of DPPH (1,1-diphenyl-2-pidrylhydrazyl). A significant decrease in the phenolic content was observed in the yacon chips after storage, which indicates that the sun dried strips are more suitable for storage.

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confidence: 99%

Antioxidants in yacon products and effect of long term storage

et al. 2012

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“…Há um grande mercado potencial para exportação da pinha in natura, porém um dos obstáculos a ser vencido é a facilidade de escurecimento enzimático que a fruta apresenta, sendo este catalisado pela enzima polifenoloxidase (PFO), que por sua habilidade em uti-lizar o oxigênio molecular durante a oxidação de substratos fenólicos produz cor escura [27].…”

Section: -Introduçãounclassified

Purificação da enzima polifenoloxidase (PFO) de polpa de pinha (Annona squamosa L.) madura

Lima¹,

Pastore²,

Lima³

2001

Ciênc. Tecnol. Aliment.

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“…Tyrosinase is widely distributed in mammals, plants and microorganisms. In mammals, it is a bifunctional enzyme catalyzing both the hydroxylation reaction that converts tyrosine into 3,4-dihydroxyphenylalanine (DOPA) and the oxidation reaction that converts DOPA into dopaquinone (2).…”

Section: Introductionmentioning

confidence: 99%

“…It also plays important roles in plant metabolism, such as the respiration system intermediary metabolism, regulation of the oxidation-reduction potential, antibiotic concern in the food and agriculture industries, and has been studied in numerous fruits and vegetables (2)(3)(4). However, tyrosinases from only a few species have been purified and characterized, because it is difficult to obtain in a pure form due to pigment contamination and the occurrence of multiple enzyme forms.…”

Section: Introductionmentioning

confidence: 99%

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Purification and characterization of the tyrosinase isozymes of pine needles

et al. 1998

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SUMMARYThree tyrosinase isozymes were purified to electrophoretic homogeneity from pine needles. The molecular weight of the three isozymes (P1, P2 and P3) were approximately 65000, 50000 and 45000, and the pI values were 6.2, 5.9 and 5.3, respectively. The three isozymes have a number of common properties. These include amino acid composition, substrate specificity, response to inhibition. The amino acid compositions of the three isozymes showed the characteristic high contents of glycine, serine and glutamic acid residues. The three isozymes exhibited high substrate specificity towards pyrogallol. The Km values of the three isozymes for L-DOPA ranged from 8.7 to 10 raM. L-ascorbic acid and -mercaptoethanol, glutathione and sodium diethyldithiocarbamate notably inhibited the enzymatic activities.

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Polyphenol oxidases in plants-recent progress

Cited by 716 publications

References 146 publications

Antioxidants in yacon products and effect of long term storage

Antioxidants in yacon products and effect of long term storage

Purificação da enzima polifenoloxidase (PFO) de polpa de pinha (Annona squamosa L.) madura

Purification and characterization of the tyrosinase isozymes of pine needles

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