Involvement of peroxidase and polyphenol oxidase in mango sap-injury

Journal of Food Biochemistry

Volumn 26, Issue 5, 2002, Pages 403-414

  Saby John, K ^a   Bhat, S G ^a   Prasada Rao, U J S ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; ORGANIC SOLVENTS; PHASE COMPOSITION; PHENOLS;

POLYPHENOL OXIDASE;

ENZYMES;

MANGIFERA INDICA;

EID: 0036867239     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2002.tb00762.x     Document Type: Article

References (16)

1. Aparicio-Cuesta, M.P., Mateos-Notario, M.P. and Rivas-Gonzalo, J.C. 1992. Sensory evaluations and changes in peroxidase activity during storage of frozen green beans. J. Food Sci. 57, 1129-1131.
2. Bradford, M.M. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein dye-binding. Anal. Biochem. 72, 248-254.
3. Brown, B.I., Wells, I.A. and Murray, C.F. 1986. ASEAN Food J. 2, 127-132.
4. Coseteng, M.Y. and Lee, C.Y. 1987. Changes in apple polyphenol oxidase and polyphenol concentrations in relation to degree of browning. J. Food Sci. 52, 985-989.
5. Danner, D.J., Brigmac Jr., D.J., Archeneaux, D. and Patel, V. 1973. The oxidation of phenol and its reaction product by horseradish peroxidase and hydrogen peroxide. Arch. Biochem. Biophys. 156, 759-763.
6. FAO Production Yearbook. 1997. p. 51, FAO, Rome.
7. Kruger J.E. and Reed, G. 1988. Enzymes and color. In Wheat Chemistry and Technology, (Y. Pomeranz, ed.) pp. 441-500, AACC Inc., St.Paul, Minn.
8. Loveys, B.R., Robinson, S.P., Brophy, J.J. and Chacko, E.K. 1992. Mango sapburn: Components of fruit sap and their role in causing skin damage. Aust. J. Plant Physiol. 19, 449-457.
9. Mahanta, P.K., Boruah, S.K., Boruah, H.K. and Kalita, J.N. 1993. Changes in polyphenol oxidase and peroxidase activities and pigment composition of some manufactured black teas. J. Agric. Food Chem. 41, 272-276.
10. Saby John, K., Jagan Mohan Rao, L., Bhat, S.G. and Prasada Rao, U.J.S. 1999. Characterization of aroma components of sap from different Indian mango varieties. Phytochemistry 52, 891-894.
11. Sawada, Y., Iyanagi, T. and Yanazaki, I. 1975. Reaction between redox potentials and rate constants in reactions coupled with the system oxygen-superoxide. Biochemistry 14, 3761-3764.
12. Sawahata, T. and Neal, R.A. 1982. Horseradish peroxidase mediated oxidation of phenol. Biochem. Biophys. Res. Comm. 109, 988-994.
13. Steel, G.D.R. and Torrie, J.H. 1980. Principles of Statistics, MC Graw Hill Book Co., New York.
14. Swain, T. and Hillis, W.E. 1959. The phenolic constituents of Prunus domestica. I. The quantitative analysis of phenolic constituents. J. Sci. Food Agric. 10, 63-68.
15. Vamos-Vigyazo, L. 1981. Polyphenol oxidase and peroxidase in fluffs and vegetables. CRC Crit. Rev. Food Sci. Nutr. 15, 49-127.
16. Zapata, J.M., Sabater, B. and Martin, M. 1988. Identification of a thylakoid peroxidase of barley which oxidizes hydroquinone. Photochemistry 48, 1119-1123.