Involvement of blueberry peroxidase in the mechanisms of anthocyanin degradation in blueberry juice

Journal of Food Science

Volumn 67, Issue 3, 2002, Pages 910-915

  Kader, F ^a   Irmouli, M ^a   Nicolas, J P ^b   Metche, M ^a,b  

^a UNIVERSITÉ DE LORRAINE   (France)

^b INSERM   (France)

Author keywords

Anthocyanins; Blueberry juice; Chlorogenic acid; Peroxidase; Vaccinium corymbosum

Indexed keywords

VACCINIUM; VACCINIUM CORYMBOSUM;

EID: 0036259575     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09427.x     Document Type: Article

References (23)

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3. The effect of peroxidase on anthocyanin pigments
4. 2: The structure of malvone
5. Oxidation products of acylated anthocyanins under acidic and neutral conditions
6. The chemistry of anthocyanins, anthocyanidins and related flavylium salts
7. Fractionation and identification of the phenolic compounds of Highbush blueberry (Vaccinium corymbosum L.)
8. Mechanism of browning in fresh Highbush blueberry fruit (Vaccinium corymbosum, L.). Partial purification and characterization of blueberry polyphenol oxidase
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10. Purification and characterization of a basic peroxidase isoenzyme from strawberries
11. Recent developments in the stabilization of anthocyanins in food products
12. Effects of carbohydrates and other factors on strawberry products
13. Peroxidase activity, isoenzymes, and tissue localization in developing Highbush blueberry
14. Enzymatic browning reactions in apple and apple products
15. Purification of apple peel peroxidase, studies of some properties and specificity in relation to phenolic compounds
16. Role of o-quinones and their polymers in the enzymatic browning of apples
17. Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries (Vaccinium corymbosum L.)
18. Measurement of protein using bicinchoninic acid
19. Rapid enzymatic assay for ascorbic acid in various foods using peroxidase
20. Polyphenol oxidase and peroxidase in fruits and vegetables
21. Color and pigment analyses in fruit products
22. Oxidation of natural hydroxybenzoic acids by grapevine peroxidases: Kinetic characteristics and substrate specificity
23. Actual browning and peroxidase level are not correlated in red and white berries from grapevine (Vitis vinifera) cultivars