oaioai:revistas.usp.br:article/5193

Comparative effect of heat, S0(2) and ascorbic acid on polyphenol oxidase and peroxidase activities of some fruits and vegetables

Abstract

The objective of this work was to study the comparative effect of heat, S0(2) and ascorbic acid treatments on polyphenol oxidase and peroxidase activities, aiming to select the best method to control the enzymatic browning for each of the fruits and vegetables studied. The results showed that for banana, peach, apple, carrot, cauli-flower and heart-of-palm, heat was the best inactivating method of the enzyme system responsible for browning. S0(2) was more efficient for pear, whereas ascorbic acid was considered the best inhibitor for fig and potato.O objetivo deste trabalho foi o de comparar o efeito do calor, do SO2 e do ácido ascorbico, visando determinar qual o método mais eficiente para controlar o escurecimento enzímico de cada uma das frutas e hortaliças estudadas. Os resultados mostraram que para a banana, pêssego, maça, cenoura, couve-flor e palmito, o calor foi o melhor agente inativador do sistema enzímico responsável pelo escurecimento. O SO2 foi mais eficiente para a pera, e para o figo e batata, o melhor agente inibidor foi o ácido ascórbico

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Cadernos Espinosanos (E-Journal)

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oaioai:revistas.usp.br:article/5193Last time updated on 12/15/2019View original full text link

This paper was published in Cadernos Espinosanos (E-Journal).

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