Efeito do calor na atividade da polifenol oxidase e peroxidase em algumas frutas e hortaliças

Silva, E.; Nogueira, J.N.

doi:10.1590/S0071-12761983000100008

Resumos

O objetivo deste trabalho foi estudar o efeito de tratamentos térmicos na atividade da polifenol oxidase e da paroxidade em algumas frutas e hortaliças, bem como estudar a possível regeneração dessas enzimas após apertização. Em termos gerais, nas frutas a polifenol oxidase apresentou maior resistência à inativação pelo calor que a peroxidase e no caso das hortaliças ocorreu o inverso. Quanto à regeneração das enzimas após apertização, o fenômeno foi constatado somente no caso da peroxidase que mostrou assim grande estabilidade às condições adversas durante aquele tratamento térmico. A polifenol oxidase por sua vez, demonstrou ser uma enzima muito sensível, não se regenerando durante o tempo em que os produtos ficaram armazenados.

The objective of this paper was to study the effect of heat treatments on polyphenol oxidase and peroxidase activities in some fruits and vegetables, as well the possible regeneration of these enzymes after canning. In general, for the fruits, polyphenol oxidase presented more resistance to be inactivated than peroxidase and in the case of the vegetables the inverse ocurred. Concerning to the enzyme regeneration after canning, the phenomenon was evident only in the case of the peroxidase which showed great stability in adverse conditions found during heat processing. Polyphenol oxidase, for his turn, showed to be a very heat sensitive enzyme, as no regeneration was observed during the storage time of the processed products.

Efeito do calor na atividade da polifenol oxidase e peroxidase em algumas frutas e hortaliças^*

Effect of heat treatments on polyphenol oxidase and peroxidase activities of some fruits and vegetables

E. Silva^I; J.N. Nogueira^II

^IFaculdade de Farmácia e Química, USP

^IIDepartamento de Tecnologia Rural, ESALQ/USP, Piracicaba, SP

RESUMO

O objetivo deste trabalho foi estudar o efeito de tratamentos térmicos na atividade da polifenol oxidase e da paroxidade em algumas frutas e hortaliças, bem como estudar a possível regeneração dessas enzimas após apertização.

Em termos gerais, nas frutas a polifenol oxidase apresentou maior resistência à inativação pelo calor que a peroxidase e no caso das hortaliças ocorreu o inverso.

Quanto à regeneração das enzimas após apertização, o fenômeno foi constatado somente no caso da peroxidase que mostrou assim grande estabilidade às condições adversas durante aquele tratamento térmico. A polifenol oxidase por sua vez, demonstrou ser uma enzima muito sensível, não se regenerando durante o tempo em que os produtos ficaram armazenados.

SUMMARY

The objective of this paper was to study the effect of heat treatments on polyphenol oxidase and peroxidase activities in some fruits and vegetables, as well the possible regeneration of these enzymes after canning.

In general, for the fruits, polyphenol oxidase presented more resistance to be inactivated than peroxidase and in the case of the vegetables the inverse ocurred.

Concerning to the enzyme regeneration after canning, the phenomenon was evident only in the case of the peroxidase which showed great stability in adverse conditions found during heat processing. Polyphenol oxidase, for his turn, showed to be a very heat sensitive enzyme, as no regeneration was observed during the storage time of the processed products.

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LITERATURA CITADA

Entregue para publicação em 23/08/83.

Referências bibliográficas

BRAVERMAN, J.B.S., 1963. Introduction to the biochemistry of foods Amsterdam, Elsevier, 336 p.
ESKIN, N.A.M.; HENDERSON, H.M.; TOWNSEND, R.J. ,1971. Biochemistry of foods London, Academic Press, 239 p.
ESSELEN, W.B.; ANDERSON, E.E., 1956. Thermal destruction of peroxidase in vegetables at high temperatures. Food Research Champaign 21: 322-325.
FERHRMANN, H.; DIAMOND, A.E., 1967. Peroxidase activity and phytopora resistance in different organs of the potato plant. Phytopathology. Lancaster, 57: 69-72.
HALIM, D.H.; MONTGOMERY, M.W., 1978. Polyphenol oxidase of d'Anjou pears (Pyrus communis L.). Journal of Food Science. Chicago, 43: 603-608.
JANKOV, C.I., 1963. Thermal inactivation of oxidases in fruits and vegetables. Lebensmittel Ind., 10: 23-25. Apud Chem. Abstr., Easton, 63: 7578a, 1965.
KAHN, V. , 1977. Some biochemical properties of polyphenol oxidase from two avocado varieties differing in their browning rates. Journal of Food Science, Chicago, 42: 38-43.
MATHEW, A.G.; PARPIA, H.A.B., 1971. Food browning as a polyphenol oxidase reaction. Advances in Food Research. New York, 19: 75-145.
MEYER, L.H., 1975. Food Chemistry. Westport, The AVI Publ. Co., 385 p.
PONTING, J.D.; JOSLYN, M.A., 1948. Ascorbic acid oxidation and browning in apple tissue extracts. Archives of Biochemistry. New York, 19: 47-63.
PONTING, J.D., 1960. The control of enzymatic browning of fruits. In: SCHULTZ, H.W., ed. Food Enzymes. Westport, The AVI Publ. Co., p. 105-124.
RIVAS, N.D.J.; WHITAKER, J.R., 1973. Purification and some properties of two polyphenol oxidases from Bartlett pears. Plant Physiology. New York, 52: 501-507.
SCHWIMMER, S., 1972. Cell disruption and its consequences in food processing. Journal of Food Science. Chicago, 37: 530-535.
VOIROL, F., 1972. Blanching of vegetables and fruits. Food Processing Ind. London, 41: 27-33.
WANG, S.S.; DIMARCO, G.R., 1972. Isolation and characterization of the native, thermally inactivated and regenerated horseradish peroxidase isozymes. Journal of Food Science. Chicago, 37(4): 574-578.
WHITAKER, J.R., 1976. Fundamental aspects of enzymology. In: COOLER, F.W. ed. Enzymes Use and Control in Foods. Anaheim, IFT, p. 2-13.
WONG, T.C.; LUH, B.S.; WHITAKER, J.R., 1971. Isolation and characterization of polyphenoloxidase isoenzymes of Clingstone peach. Plant Physiology. New York, 48: 19-23.
YANKOV, S.I., 1962. Stability of polyphenoloxidase in fruit juice. Biokhimiya 27: 235-239. Apud Chem. Abstr. Easton, 57: 2638g, 1962.
YANKOV, S.I., 1963. Heat inactivation of oxidizing enzymes in some fruits and vegetables. Izv. Vgssh. Uch. Zaved. Pishch. Teknol, p. 29-32. Apud Chem. Abstr. Easton, 59: 7851g, 1963.

*

Trabalho realizado com parte dos dados contidos na Dissertação de Mestrado apresentada pelo primeiro autor à ESALQ, em 1982.

Datas de Publicação

Publicação nesta coleção
19 Maio 2011
Data do Fascículo
1983

Histórico

Recebido
23 Ago 1983

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

[1] BRAVERMAN, J.B.S., 1963. Introduction to the biochemistry of foods Amsterdam, Elsevier, 336 p.

[2] ESKIN, N.A.M.; HENDERSON, H.M.; TOWNSEND, R.J. ,1971. Biochemistry of foods London, Academic Press, 239 p.

[3] ESSELEN, W.B.; ANDERSON, E.E., 1956. Thermal destruction of peroxidase in vegetables at high temperatures. Food Research Champaign 21: 322-325.

[4] FERHRMANN, H.; DIAMOND, A.E., 1967. Peroxidase activity and phytopora resistance in different organs of the potato plant. Phytopathology. Lancaster, 57: 69-72.

[5] HALIM, D.H.; MONTGOMERY, M.W., 1978. Polyphenol oxidase of d'Anjou pears (Pyrus communis L.). Journal of Food Science. Chicago, 43: 603-608.

[6] JANKOV, C.I., 1963. Thermal inactivation of oxidases in fruits and vegetables. Lebensmittel Ind., 10: 23-25. Apud Chem. Abstr., Easton, 63: 7578a, 1965.

[7] KAHN, V. , 1977. Some biochemical properties of polyphenol oxidase from two avocado varieties differing in their browning rates. Journal of Food Science, Chicago, 42: 38-43.

[8] MATHEW, A.G.; PARPIA, H.A.B., 1971. Food browning as a polyphenol oxidase reaction. Advances in Food Research. New York, 19: 75-145.

[9] MEYER, L.H., 1975. Food Chemistry. Westport, The AVI Publ. Co., 385 p.

[10] PONTING, J.D.; JOSLYN, M.A., 1948. Ascorbic acid oxidation and browning in apple tissue extracts. Archives of Biochemistry. New York, 19: 47-63.

[11] PONTING, J.D., 1960. The control of enzymatic browning of fruits. In: SCHULTZ, H.W., ed. Food Enzymes. Westport, The AVI Publ. Co., p. 105-124.

[12] RIVAS, N.D.J.; WHITAKER, J.R., 1973. Purification and some properties of two polyphenol oxidases from Bartlett pears. Plant Physiology. New York, 52: 501-507.

[13] SCHWIMMER, S., 1972. Cell disruption and its consequences in food processing. Journal of Food Science. Chicago, 37: 530-535.

[14] VOIROL, F., 1972. Blanching of vegetables and fruits. Food Processing Ind. London, 41: 27-33.

[15] WANG, S.S.; DIMARCO, G.R., 1972. Isolation and characterization of the native, thermally inactivated and regenerated horseradish peroxidase isozymes. Journal of Food Science. Chicago, 37(4): 574-578.

[16] WHITAKER, J.R., 1976. Fundamental aspects of enzymology. In: COOLER, F.W. ed. Enzymes Use and Control in Foods. Anaheim, IFT, p. 2-13.

[17] WONG, T.C.; LUH, B.S.; WHITAKER, J.R., 1971. Isolation and characterization of polyphenoloxidase isoenzymes of Clingstone peach. Plant Physiology. New York, 48: 19-23.

[18] YANKOV, S.I., 1962. Stability of polyphenoloxidase in fruit juice. Biokhimiya 27: 235-239. Apud Chem. Abstr. Easton, 57: 2638g, 1962.

[19] YANKOV, S.I., 1963. Heat inactivation of oxidizing enzymes in some fruits and vegetables. Izv. Vgssh. Uch. Zaved. Pishch. Teknol, p. 29-32. Apud Chem. Abstr. Easton, 59: 7851g, 1963.