Enzymatic extracts were prepared from the avocado pulp (Persea americana Mill.), using the cultivars Quintal, Fortuna and Choquete, in two different maturation stages (green and mature avocados). The avocado pulp (150,00g) was homogenized in blender with 300 mL of sodium phosphate buffer 100mM at pH 7.4 for polyphenoloxidase (PPO) and pH 6.0 for peroxidase (POD). The peroxidase ionically bound was extracted using NaCl solution 1.0M in sodium phosphate buffer 100mM pH 6.0. For the study of the thermal stability the extracts were submitted at temperatures of 60, 65, 70, 75 and 80ºC for periods that had a variation from 1 to 10 minutes and the enzymatic activity was determined using a spectrophotometer (lambda= 395nm for PPO and lambda= 460nm for POD). It was possible to observe a fast decline of the enzyme activity in the first four minutes, after this period, with the increase of the temperature and time, the activity continued decreasing, however in a slower way. The activation energy in the studied temperature showed for the portions heat labile and heat resistant presented values inside 12-100 kcal/mol.
Avocado; polyphenoloxidase; peroxidase; Persea americana
