Polyphenol oxidase activity from three sicilian artichoke [Cynara cardunculus L Var. scolymus L (Fiori)] cultivars: Studies and technological application on minimally processed production

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 3, 2010, Pages 1714-1718

  Todaro, Aldo ^a   Peluso, Orazio ^a   Catalano, Anna Eghle ^a   Mauromicale, Giovanni ^a   Spagna, Giovanni ^a  

^a UNIVERSITY OF CATANIA   (Italy)

Author keywords

Cynara cardunculus L. Var. Scolymus L. (Flori); Enzymatic browning; Inhibition; Polyphenol oxidase

Indexed keywords

CATECHOL OXIDASE; VEGETABLE PROTEIN;

ARTICHOKE; ARTICLE; CHEMISTRY; ENZYME SPECIFICITY; ENZYME STABILITY; ENZYMOLOGY; EVALUATION; FOOD HANDLING; ITALY; KINETICS; METHODOLOGY; TEMPERATURE;

CATECHOL OXIDASE; CYNARA SCOLYMUS; ENZYME STABILITY; FOOD HANDLING; KINETICS; PLANT PROTEINS; SICILY; SUBSTRATE SPECIFICITY; TEMPERATURE;

CYNARA CARDUNCULUS; CYNARA SCOLYMUS; SCOLYMUS;

EID: 76449093215     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf903399b     Document Type: Article

References (26)

1. Carnovale, E.; Miuccio, C. F.; Bassanelli, R.; Cappelloni, M.; Fraternale, G. Composition of artichoke varieties Cynara scolymus. Quad. Nutr. 1971, 31, 58-78.
2. Lattanzio, V.; Linsalata, V.; Palmieri, S.; Van Sumere, C. F. The beneficial effect of citric and ascorbic acid on the phenolic browning reaction in stored artichoke (Cynara scolymus L.) heads. Food Chem. 1989, 33, 93-106.
3. (3) Portis, E.; Acquadro, A.; Comino, C.; Mauromicale, G.; Saba, E.; Lanteri, S. Genetic structure of island populations of wild cardoon [Cynara cardunculus L. var. sylvestris (Lamk) Fiori] detected by AFLPs and SSRs. Plant Sci. 2005, 169, 199-210. (Pubitemid 40728263)
4. Mauromicale, G.; lerna, A. Characteristics of heads of seed-grown globe artichoke [Cynara cardunculus L. var. scolymus (L.) Fiori] as affected by harvest period, sowing date and gibberellic acid. Agronomie 2000, 20, 197-204.
5. (5) Foti, S.; Mauromicale, G.; Raccuia, S. A.; Fallico, B.; Fanella, F.; Maccarone, E. Possible alternative utilization of Cynara spp. I. Biomass, grain yield and chemical composition of grain. Ind. Crops Prod. 1999, 10, 219-228. (Pubitemid 29492512)
6. www.ismea.it
7. Schütz, K.; Kammerer, D.; Carle, R.; Schieber, A. Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC-DAD-ESI/ MS". J. Agric. Food Chem. 2004, 52, 4090-4096.
8. (8) Schütz, K.; Muks, E.; Carle, R.; Schieber, A. Separation and quantification of inulin in selected artichoke (Cynara scolymus L.) cultivars and dandelion (Taraxacum officinale WEB. ex WIGG.) roots by high performance anion exchange chromatography with pulsed amperometric detection. Biomed. Chromatogr. 2006, 20, 1295-1303. (Pubitemid 46099735)
9. Saénz Rodrigueza, T.; García Giméneza, D.; de la Puerta Vázqueza, R. Choleretic activity and biliary elimination of lipids and bile acids induced by an artichoke leaf extract in rats. Phytomedicine 2002, 5, 687-693.
10. Williams, C. M. Effects of inulin on lipid parameters in humans. J. Nutr. 1999, 129, 1471-1473.
11. Superko, H. R. Nontraditionale approaches to lipoprotein metabolism manipulation. In Integrative Cardiology: Complementary and Alternative Medicine for the Heart; Weinberg, R., Naglieri, C., Eds.; McGraw-Hill: New York, 2007; p 416.
12. (12) Gebhardt, R.; Fausel, M. Antioxidant and hepatoprotective effects of artichoke extracts and constituents in cultured rat hepatocytes. Toxicol. In Vitro 1997, 11, 669-672. (Pubitemid 27512717)
13. (13) Gebhardt, R. Inhibition of cholesterol biosynthesis in HepG2 cells by artichoke extracts is reinforced by glucosidase pretreatment. Phytother. Res. 2002, 16, 368-372. (Pubitemid 34704631)
14. Clydesdale, F. The measurement of color. Food Technol. 1969, 23, 16-22.
15. (15) Spagna, G.; Barbagallo, R. N.; Chisari, M.; Branca, F. Characterization of a tomato polyphenol oxidase and its role in browning and lycopene content. J. Agric. Food Chem. 2005, 53, 2032-2038. (Pubitemid 40395770)
16. (16) Chisari, M.; Barbagallo, R. N.; Spagna, G. Characterization of polyphenol oxidase and peroxidase and influence on browning of cold stored strawberry fruit. J. Agric. Food Chem. 2007, 55, 3469-3476. (Pubitemid 46806563)
17. (17) Espin, J. C.; Morales, M.; Varon, R.; Tudela, J.; Garcia Canovas, F. Continuous spectrophotometric method for determining monophenolase and diphenolase activities for pear polyphenol oxidase. J. Food Sci. 1996, 61, 1177-1181. (Pubitemid 27025538)
18. Ziyan, E.; Pekyardimci, S. Characterization of polyphenol oxidase from Jerusalem artichoke (Helianthus tuberous). Turk. J. Chem. 2003, 27, 217-225.
19. (19) Lattanzio, V.; Cardinali, A.; Di Venere, D.; Linsalata, V.; Palmieri, S. Browning phenomena in stored artichoke (Cynara scolymus L.) heads: enzymic or chemical reactions. Food Chem. 1994, 50, 1-7. (Pubitemid 24089871)
20. Singleton, V. L.; Rossi, J. A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 70, 144-158.
21. Mazzocco, F.; Pifferi, P. G. An improvement of the spectrophotometric method for the determination of tyrosinase catecholase activity by Besthorn's hydrazone. Anal. Biochem. 1976, 72, 643-647.
22. Galvis-Sánchez, A. C.; Morais, A. M. M. B.; Malcata, F. X.; Gil, M. I. Quantification of chlorogenic acid and polyphenols-oxidase activity in "rocha" pear after ca-long storage. Acta Hortic. (ISHS) 2003, 600, 405-408.
23. Lineweaver, H.; Burk, D. The determination of enzyme dissociation constants. J. Am. Chem. Soc. 1934, 56, 658-666.
24. Segel, I. H. Enzyme. In Biochemical Calculations: How to Solve Mathematical Problems in General Biochemistry, 2nd ed.; Wiley: New York, 1976; pp 273-277
25. (25) Carbonaro, M.; Mattera, M. Polyphenoloxidase activity and polyphenol levels in organically and conventionally grown peach (Prunus persica L., cv. Regina bianca) and pear (Pyrus communis L., cv. Williams). Food Chem. 2001, 72, 419-424. (Pubitemid 32118169)
26. (26) Aydemir, T. Partial purification and characterization of polyphenol oxidase from artichoke heads. Food Chem. 2004, 87, 59-67. (Pubitemid 38507501)