Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple ( Anacardium occidentale, L.) after processing

This study describes the extraction and characterisation of cashew apple polyphenol oxidase (PPO) and the effect of wounding on cashew apple phenolic acid composition, PPO activity and fruit browning. Purification factor was 59 at 95% (NH 4) 2SO 4 saturation. For PPO activity, the optimal substrate...

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Bibliographic Details
Published in:Food chemistry 2011-03, Vol.125 (1), p.128-132
Main Authors: Queiroz, Christiane, da Silva, Antonio Jorge Ribeiro, Lopes, Maria Lúcia Mendes, Fialho, Eliane, Valente-Mesquita, Vera Lúcia
Format: Article
Language:English
Subjects:
Anacardium occidentale
ascorbic acid
Biological and medical sciences
Browning
Cashew apple
catechol oxidase
cinnamic acid
citric acid
enzymatic browning
enzyme activity
food composition
Food industries
food processing
food processing quality
food storage
Fruit and vegetable industries
fruit juices
fruits (food)
Fundamental and applied biological sciences. Psychology
gallic acid
hydroxymethylfurfural
Injury
Maillard reaction
Phenolic acids
phytochemicals
plant damage
Polyphenol oxidase
protocatechuic acid
sodium chloride
sodium metabisulfite
sodium sulfate
storage quality
storage temperature
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Summary:This study describes the extraction and characterisation of cashew apple polyphenol oxidase (PPO) and the effect of wounding on cashew apple phenolic acid composition, PPO activity and fruit browning. Purification factor was 59 at 95% (NH 4) 2SO 4 saturation. For PPO activity, the optimal substrate was catechol and the optimum pH was 6.5. PPO K m and V max values were 18.8 mM and 13.6 U min −1 ml −1, respectively. Ascorbic acid, citric acid, sodium sulphite and sodium metabisulphite decreased PPO activity, while sodium chloride increased PPO activity. Wounding at 2 °C and 27 °C for 24 h increased PPO activity but storage at 40 °C reduced PPO activity. Gallic acid, protocatechuic acid and cinnamic acid (free and conjugate) were identified in cashew apple juice. Cutting and subsequent storage at 40 °C hydrolysed cinnamic acid. 5-Hydroxymethylfurfural content in cashew apple juice increased after injury and storage at higher temperatures, indicating non-enzymatic browning.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2010.08.048