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POLYPHENOLOXIDASE FROM ATEMOYA FRUIT (ANNONA CHERIMOLA MILL. × ANNONA SQUAMOSA L.)
2011; Wiley; Volume: 35; Issue: 6 Linguagem: Italiano
10.1111/j.1745-4514.2010.00508.x
ISSN1745-4514
AutoresIzabella Rodrigues Chaves, Ederlan de Souza Ferreira, Maraiza Aparecida da Silva, Valdir Augusto Neves,
Tópico(s)Antioxidant Activity and Oxidative Stress
ResumoJournal of Food BiochemistryVolume 35, Issue 6 p. 1583-1592 POLYPHENOLOXIDASE FROM ATEMOYA FRUIT (ANNONA CHERIMOLA MILL. × ANNONA SQUAMOSA L.) IZABELLA RODRIGUES CHAVES, IZABELLA RODRIGUES CHAVES Department of Food and Nutrition, Faculty of Pharmaceutical Sciences, São Paulo State University-UNESP, Rodovia Araraquara-Jaú Km 1, CEP 14801-902, Araraquara, São Paulo, BrazilSearch for more papers by this authorEDERLAN DE SOUZA FERREIRA, EDERLAN DE SOUZA FERREIRA Department of Food and Nutrition, Faculty of Pharmaceutical Sciences, São Paulo State University-UNESP, Rodovia Araraquara-Jaú Km 1, CEP 14801-902, Araraquara, São Paulo, BrazilSearch for more papers by this authorMARAIZA APARECIDA DA SILVA, MARAIZA APARECIDA DA SILVA Department of Food and Nutrition, Faculty of Pharmaceutical Sciences, São Paulo State University-UNESP, Rodovia Araraquara-Jaú Km 1, CEP 14801-902, Araraquara, São Paulo, BrazilSearch for more papers by this authorVALDIR AUGUSTO NEVES, Corresponding Author VALDIR AUGUSTO NEVES Department of Food and Nutrition, Faculty of Pharmaceutical Sciences, São Paulo State University-UNESP, Rodovia Araraquara-Jaú Km 1, CEP 14801-902, Araraquara, São Paulo, Brazil TEL: +55-16-33016935; FAX: +55-16-33016920; EMAIL: [email protected]Search for more papers by this author IZABELLA RODRIGUES CHAVES, IZABELLA RODRIGUES CHAVES Department of Food and Nutrition, Faculty of Pharmaceutical Sciences, São Paulo State University-UNESP, Rodovia Araraquara-Jaú Km 1, CEP 14801-902, Araraquara, São Paulo, BrazilSearch for more papers by this authorEDERLAN DE SOUZA FERREIRA, EDERLAN DE SOUZA FERREIRA Department of Food and Nutrition, Faculty of Pharmaceutical Sciences, São Paulo State University-UNESP, Rodovia Araraquara-Jaú Km 1, CEP 14801-902, Araraquara, São Paulo, BrazilSearch for more papers by this authorMARAIZA APARECIDA DA SILVA, MARAIZA APARECIDA DA SILVA Department of Food and Nutrition, Faculty of Pharmaceutical Sciences, São Paulo State University-UNESP, Rodovia Araraquara-Jaú Km 1, CEP 14801-902, Araraquara, São Paulo, BrazilSearch for more papers by this authorVALDIR AUGUSTO NEVES, Corresponding Author VALDIR AUGUSTO NEVES Department of Food and Nutrition, Faculty of Pharmaceutical Sciences, São Paulo State University-UNESP, Rodovia Araraquara-Jaú Km 1, CEP 14801-902, Araraquara, São Paulo, Brazil TEL: +55-16-33016935; FAX: +55-16-33016920; EMAIL: [email protected]Search for more papers by this author First published: 27 October 2011 https://doi.org/10.1111/j.1745-4514.2010.00508.xCitations: 10Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract ABSTRACT Polyphenoloxidase (PPO) from atemoya fruit was extracted and partially purified by phase partitioning in Triton X-114 (TX-114), ammonium sulfate precipitation and separation on Sephadex G-100. Polyacrylamide gel electrophoresis of the fraction eluted from Sephadex revealed only one band of enzyme activity with a molecular weight of 82 kDa. The achieved purification was 7.12-fold with a recovery of 3.2%. The optimum pH and temperatures were determined for 4-methylcatechol and catechol, and activation energies (Ea) determined. The Km was 5.52 and 79.3 mmol/L for 4-methylcatechol and catechol, respectively. The enzyme showed no activity with L-dihydroxyphenilalanine, pyrogallol, catechin and P-cresol as substrates. Inhibitory effects of phenolic and non-phenolic compounds were tested and the Ki values and type of inhibition determined. Enzyme showed to be relatively unstable at 55–70C and Ea for heat inactivation was determined. NaCl and KCl showed to be protective agents of atemoya PPO against thermal denaturation. PRACTICAL APPLICATIONS Atemoya (Annona cherimola Mill. × Annona squamosa L.) is a fruit which has excellent sensorial characteristics and that comes reaching high commercial value. However, these fruits are an excellent example of fruit susceptible to enzymatic browning, and this is a problem encountered during handling and processing. The quality of fruits, especially atemoya, depends on controlling the enzymatic browning. Addition of chemicals, pH adjustment, refrigeration, thermal treatments and exclusion of oxygen are among the most effective methods for the inhibition of browning, and their application to a product will depend of the characteristic properties of the enzymes related to browning. The main enzyme involved in browning is polyphenoloxidase (PPO), however, research on fruit enzymes is necessary and there is little information on the properties of PPO from atemoya fruit. 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