Inactivation of peroxidase and polyphenol oxidase in red beet (Beta vulgaris L.) extract with continuous high pressure carbon dioxide

Food Chemistry

Volumn 119, Issue 1, 2010, Pages 108-113

  Liu, Xuan ^a   Gao, Yanxiang ^a   Xu, Honggao ^a   Hao, Qinfeng ^a   Liu, Guangmin ^a   Wang, Qi ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Continuous high pressure carbon dioxide; Inactivation; Peroxidase; Polyphenol oxidase; Red beet extract

Indexed keywords

CARBON DIOXIDE; CATECHOL OXIDASE; PEROXIDASE; PLANT EXTRACT; RED BEET EXTRACT; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BEET; CHEMICAL REACTION KINETICS; ENZYME INACTIVATION; HYPERBARISM; NONHUMAN; ROOT VEGETABLE; TEMPERATURE; THERMAL ANALYSIS;

BETA VULGARIS; BETA VULGARIS SUBSP. VULGARIS;

EID: 70349811292     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.06.002     Document Type: Article

References (28)

1. Ak T., and Gülcin I. Antioxidant and radical scavenging properties of curcumin. Chemico-Biological Interactions 174 (2008) 27-37
2. Balaban M.O., Arreola A.G., Marshall M., Peplow A., Wei C.I., and Cornell J. Inactivation of pectinesterase in orange juice by supercritical carbon dioxide. Journal of Food Science 56 3 (1991) 743-746 750
3. Benzie I.F.F., and Strain J.J. Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology 299 (1999) 15-27
4. Chen J.S., Balaban M.O., Wei C., Marshall M.R., and Hsu W.Y. Inactivation of polyphenol oxidase by high-pressure carbon dioxide. Journal of Agricultural and Food Chemistry 40 (1992) 2345-2349
5. 2 technology: Microbial and enzyme inactivation, and effects on food quality. Journal of Food Science 71 1 (2006) R1-R11
6. De Ancos B., Cano M.P., Hernandez A., and Monreal M. Effect of microwave heating on pigment composition and colour of fruit purees. Journal of the Science of Food and Agriculture 79 5 (1999) 663-670
7. Erkment O. Antimicrobial effect of pressurized carbon dioxide on Brochothrix thermosphacta in broth and foods. Journal of the Science of Food and Agriculture 80 9 (2000) 1365-1370
8. Erkment O. Antimicrobial effect of pressurized carbon dioxide on Enterococcus faecalis in physiological saline and foods. Journal of the Science of Food and Agriculture 80 4 (2000) 465-470
9. Erkment O. Effect of carbon dioxide pressure on Listeria monocytogenes in physiological saline and foods. Food Microbiology 17 6 (2000) 589-596
10. Erkment O. Inactivation of Salmonella typhimurium by high pressure carbon dioxide. Food Microbiology 17 2 (2000) 225-232
11. Erkment O. Effect of high-pressure carbon dioxide on Escherichia coli in nutrient broth and milk. International Journal of Food Microbiology 65 1-2 (2001) 131-135
12. Gardner P.T., White T.A.C., McPhail D.B., and Duthie G.G. The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chemistry 68 4 (2000) 471-474
13. Gui F., Wang Z., Wu J., Chen F., Liao X., and Hu X. Inactivation and reactivation of horseradish peroxidase treated with supercritical carbon dioxide. European Food Research and Technology 222 1-2 (2006) 105-111
14. Gui F., Wu J., Chen F., Liao X., Hu X., Zhang Z., et al. Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide. Food Chemistry 100 (2007) 1678-1685
15. Gülcin I. The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds. International Journal of Food Sciences and Nutrition 56 7 (2005) 491-499
16. Gülcin I., Küfrevioǧlu O.I., and Oktay M. Purification and characterization of polyhenol oxidase from Nettle (Urtica dioica L.) and inhibitory effects of some chemicals on enzyme activity. Journal of Enzyme Inhibition and Medicinal Chemistry 20 3 (2005) 297-302
17. Gülcin I., Tel A.Z., and Kirecci E. Antioxidant, antimicrobial, antifungal, and antiradical activities of Cyclotrichium Niveum (Boiss) Manden and Scheng. International Journal of Food Properties 11 (2008) 450-471
18. Gu{combining double acute accent}nes B., and Bayindirli A. Peroxidase and lipoxygenase inactivation during blanching of green beans, green peas and carrots. Lebensmittel-Wissenschaft und Technologie 26 5 (1993) 406-410
19. Ishikawa H., Shimoda M., Kawano T., and Osajima Y. Inactivation of enzymes in an aqueous solution by micro-bubbles of supercritical carbon dioxide. Bioscience, Biotechnology and Biochemistry 59 4 (1995) 628-631
20. Ishikawa H., Shimoda M., Yonekura A., and Osajima Y. Inactivation of enzymes and decomposition of a helix structure by supercritical carbon dioxide microbubble method. Journal of Agricultural and Food Chemistry 44 (1996) 2646-2649
21. Kincal D., Hill W.S., Balaban M.O., Portier K.M., Wei C., and Marshall M.R. A continuous high pressure carbon dioxide system for microbial reduction in orange juice. Journal of Food Science 70 5 (2005) M249-254
22. Köksal E., and Gülcin I. Purification and characterization of peroxidase from Cauliflower (Brassica oleracea L. botrytis) Buds. Protein and Peptide Letters 15 4 (2008) 320-326
23. Liu X., Gao Y., Peng X., Yang B., Xu H., and Zhao J. Inactivation of peroxidase and polyphenol oxidase in red beet (Beta vulgaris L.) extract with high pressure carbon dioxide. Innovative Food Science and Emerging Technologies 9 2 (2008) 4-31
24. Liu X., Gao Y., Xu H., Wang Q., and Yang B. Impact of high-pressure carbon dioxide combined with thermal treatment on degradation of red beet (Beta vulgaris L.) pigments. Journal of Agricultural and Food Chemistry 56 (2008) 6480-6487
25. López P., Salaf J., de la Fuente J.L., Condon S., Raso J., and Burgos J. Inactivation of peroxidase, lipoxygenase and polyphenol oxidase by manothermosonication. Journal of Agricultural and Food Chemistry 42 2 (1994) 252-256
26. Yen G.C., and Lin H.T. Comparison of high pressure treatment and thermal pasteurization effects on the quality and shelf life of guava puree. International Journal of Food Science and Technology 31 2 (1996) 205-213
27. Yoshimura T., Furutera M., Shimoda M., Ishikawa H., Miyake M., Matsumoto K., et al. Inactivation efficiency of enzymes in buffered system by continuous method with microbubbles of supercritical carbon dioxide. Journal of Food Science 67 9 (2002) 3227-3231
28. Yoshimura T., Shimoda M., Ishikawa H., Miyake M., Hayakawa I., Matsumoto K., et al. Inactivation kinetics of enzymes by using continuous treatment with microbubbles of supercritical carbon dioxide. Journal of Food Science 66 5 (2001) 694-696