Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut

•Physicochemical properties of coconut water were influenced by coconut maturity.•Enzymes from coconut water obtained from OMC had the lowest thermal resistance.•Inactivation kinetics of PPO and POD were influenced by physicochemical properties.•PPO to be used as a heat treatment index for thermal p...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2014-01, Vol.142, p.121-128
Main Authors: Tan, Thuan-Chew, Cheng, Lai-Hoong, Bhat, Rajeev, Rusul, Gulam, Easa, Azhar Mat
Format: Article
Language:English
Subjects:
Beverages - analysis
Biological and medical sciences
Catechol Oxidase - chemistry
Catechol Oxidase - metabolism
Coconut water
Cocos - chemistry
Cocos - enzymology
Cocos - growth & development
Composition
Enzymatic inactivation
Enzyme Stability
Food toxicology
Fruit - chemistry
Fruit - enzymology
Fruit - growth & development
Kinetics
Maturity
Medical sciences
Peroxidase - chemistry
Peroxidase - metabolism
Physicochemical properties
Plant Extracts - analysis
Plant Proteins - chemistry
Plant Proteins - metabolism
Toxicology
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Physicochemical properties of coconut water were influenced by coconut maturity.•Enzymes from coconut water obtained from OMC had the lowest thermal resistance.•Inactivation kinetics of PPO and POD were influenced by physicochemical properties.•PPO to be used as a heat treatment index for thermal processing of coconut water.•Water in overly mature coconuts could be utilised due to its rich minerals content. Composition, physicochemical properties and enzyme inactivation kinetics of coconut water were compared between immature (IMC), mature (MC) and overly-mature coconuts (OMC). Among the samples studied, pH, turbidity and mineral contents for OMC water was the highest, whereas water volume, titratable acidity, total soluble solids and total phenolics content for OMC water were the lowest. Maturity was found to affect sugar contents. Sucrose content was found to increase with maturity, and the reverse trend was observed for fructose and glucose. Enzyme activity assessment showed that polyphenol oxidase (PPO) in all samples was more heat resistant than peroxidase (POD). Compared to IMC and MC, PPO and POD from OMC water showed the lowest thermal resistance, with D83.3°C=243.9s (z=27.9°C), and D83.3°C=129.9s (z=19.5°C), respectively.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.07.040