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Enzymic browning in apricots ( Prunus armeniaca )
Author(s) -
Dijkstra Lucette,
Walker John R L
Publication year - 1991
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740540208
Subject(s) - prunus armeniaca , chlorogenic acid , browning , chemistry , polyphenol oxidase , catechol , catechin , oxidase test , laccase , enzyme , biochemistry , prunus , catechol oxidase , substrate (aquarium) , food science , botany , biology , polyphenol , antioxidant , peroxidase , ecology , cultivar
Enzymic browning in apricots ( Prunus armeniaca L) was found to be catalysed by a catechol oxidase ( o ‐diphenol oxidase) and a laccase ( p ‐diphenol oxidase), both acting on catechin and chlorogenic acid as the natural substrates. The laccase was identified as such by substrate specificity tests and the effects of selective inhibitors. The enzymes were tightly bound to the fruit tissue and were inactivated by holding at 80°C for 10 min. The levels of phenolic compounds in healthy and rotted apricot tissue were compared by paper chromatography; the levels of catechin and chlorogenic acid were reduced in the rotted tissue.