Pectin methylesterase activity and ascorbic acid content from guava fruit, cv. Predilecta, in different phases of development

International Journal of Food Sciences and Nutrition

Volumn 60, Issue 3, 2009, Pages 255-265

  Carvalho, Adelino B ^a   De Assis, Sandra A ^a,b   Cerqueira Leite, Kátia ^a   Bach, Erna E ^c   de Faria Oliveira, Olga M M ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b Health Department   (Brazil)

^c UNIVERSIDADE CAMILO CASTELO BRANCO   (Brazil)

Author keywords

Guava; Heat stability; Industry; Isoenzymes; Kinetic characterization; Pectin methylesterase

Indexed keywords

ASCORBIC ACID; BORIC ACID; PECTINESTERASE; SODIUM CHLORIDE;

ARTICLE; CULTIVAR; ELECTROPHORESIS; ENZYME ACTIVITY; ENZYME ASSAY; ENZYME ISOLATION; ENZYME STABILITY; FRUIT DEVELOPMENT; GUAVA; MATURATION; NONHUMAN; NUTRIENT CONTENT; PH;

ASCORBIC ACID; CARBOXYLIC ESTER HYDROLASES; PSIDIUM; TIME FACTORS;

PSIDIUM;

EID: 68349135153     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701752244     Document Type: Article

References (30)

1. Abu-Goukh A-BA, Bashir HA. 2003. Changes in pectic enzymes and cellulase activity during guava fruit ripening. Food Chem 83:213-218.
2. Abu-Sarra AF, Abu-Goukh AA. 1992. Changes in pectinesterase, polygalacturonase and cellulose activity during mango fruit ripening. J Hort Sci 67:561-568.
3. Aina JO, Oladunjoye OO. 1993. Respiration, pectinolitic activity and textural changes in ripening african mango (Irvingia gabonensis) fruits. J Sci Food Agric 63:451-454.
4. Ali ZM, Lieng-Hong C, Lazan H. 2004. A comparative study on wall degrading enzymes, pectin modifications and softening during ripening of selected tropical fruits. Plant Sci 167:317-327.
5. Alonso J, Howell N, Canet W. 1997. Purification and characterization of two pectinmethylesterase from persimmon (Diospyros kaki). J Sci Food Agric 75:352-358.
6. Arbaisah SM, Asbi BA, Junainah AH, Jamilah B. 1996. Determination of optimum conditions for pectinesterase extraction from soursoup fruit ( Anona muricate) using response surface methodology. Food Chem 55:289-292.
7. Assis SA, Lima DC, Faria Oliveira OMM. 2000. Acerola's pectin methylesterase: Studies of heat inactivation. Food Chem 71:465-467.
8. Assis SA, Martins ABG, Quaguianoni DG, Oliveira OMMF. 2002. Partial purification and characterization of pectin methylesterase from acerola (Malpighia glabra L.). J Agric Food Chem 50:4103-4107.
9. Balaban MO, Arreola AG, Marshall M, Peplow A, Wei CI, Cornell J. 1991. Inactivation of pectinesterase in orange juice by supercritical carbon dioxide. J Food Sci 56:743-746.
10. Cameron RG, Baker RA, Grohmann K. 1998. Multiple forms of pectinmethylesterase from citrus peel and their effects on juice cloud stability. Chem Biochem 63:253-256.
11. Gerhardt LB, Manica T, Kist H, Sieler R. 1997. Physicol-chemical characteristics of fruits on four cultivars and three clones of guava purees in Portulucena, RS. Pesq Agrop Bras 32:185-192.
12. Hartree E. 1972. Determination of protein: A modification of the Lowry method that gives a linear photometric response. Anal Biochem 48:422-427.
13. Itoo S, Yamaguchi T, Oohata JT, Ishihata K. 1980. Studies on qualities of subtropical fruits II. Ascorbic ácid and stone cells of guava fruits (Psidium gujava L.). Bull Fac Agric Kagoshima Univ 30:47-54.
14. Jain N, Dhawan K, Malhotra S, Singh R. 2003. Biochemistry of fruit ripening of guava (Psidium guajava L.): Compositional and enzymatic changes. Plant Foods Hum Nutr 58:309-315.
15. JAOAC. 1984. Official methods of analysis. Vitamin C (ascorbic acid) in vitamin preparation and juices: 2,6-Dicholoindophenol titrimetric method.Washington, DC: Association of Official Analytical Chemists. p 844.
16. Jawaheer B, Goburdhun D, Ruggoo A. 2003. Effect of processing and storage of guava into jam and juice on the ascorbic acid content. Plant Foods Hum Nutr 58:1-12.
17. Kashyap DR, Vohra PK, Chopra S, Tewari R. 2001. Applications of pectinases in the commercial sector: A review. Biores Technol 77:215-227.
18. Lee JK, Kader AA. 2000. Preharvest and posthaverst factor influencing vitamin C content of horticultural crops. Postharvest Biol Technol 20:207-220.
19. Leite KMSC, Tadiotti AC, Baldochi D, Oliveira OMMF. 2006. Partial purification, heat stability and kinetic characterization of the pectinmethylesterase from Brazilian guava, Paluma cultivars. Food Chem 94:565-572.
20. Moustacas AM, Nari J, Borel M, Noat G, Ricard J. 1991. Pectin methylesterase, metal ions and plant cell wall extension - The role of metal ions in plant cell wall extension. Biochem J 279:351-354.
21. Nari J, Noat G, Ricard J. 1991. Pectinmethylesterase, metal ions and plant cell wall extension. Biochem J 279:343-350.
22. Polydera AC, Stoforos NG, Taoukis OS. 2003. Comparative shelf life study and vitamin C loss kinetics in pasteurized and high pressure processed reconstituted orange juice. J Food Eng 60:21-29.
23. Rexová-Benková L, Markovic O. 1976. Pectic enzymes. Adv Carbohydr Chem Biochem 33:323-385.
24. Seymour TA, Preston JF, Wicker L, Lindsay JA, Marshall MR. 1991a. Purification and properties of pectinesterase of marsh white grapefruit pulp. J Agric Food Chem 39:1080-1085.
25. Seymour TA, Preston JF, Wicker L, Lindsay JA, Wei C, Marshall MR. 1991b. Stability of pectinesterases of marsh white grapefruit pulp. J Agric Food Chem 39:1075-1079.
26. Soares FD, Pereira T, Marques MOM, Monteiro AR. 2007. Volatile and non-volatile chemical composition of the white guava fruit (Psidium guajava) at different stages of maturity. Food Chem 100:15-21.
27. Tijskens LMM, Rodis PS, Hertog MLATM, Proxenia N, Dijk C Van. 1999. Activity of pectin methyl esterase during blanching of peaches. J Food Eng 39:167-177.
28. Versteeg C, Rombouts KM, Spansen CH, Pilnik W. 1980. Thermostability and orange juice claud destabilizing properties of multiple pectinesterases from orange. J Food Sci 45:969-971.
29. Weston L, Barth MM. 1997. Preharvest factors affecting postharvest quality of vegetables. HortScience 32:812-816.
30. Whitaker JR. 1984. Pectic substances, pectic enzymes and haze formation in fruit juices. Enzyme Microb Technol 6:341.