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Enzymatic Browning in Five Olive Varieties
Author(s) -
SCIANCALEPORE V.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13048.x
Subject(s) - browning , polyphenol oxidase , peroxidase , catechol oxidase , food science , chemistry , enzyme , oxidase test , polyphenol , horticulture , botany , biochemistry , biology , antioxidant
Enzymatic activities (polyphenoloxidase and peroxidase) and o‐diphenols content were estimated in fruits of five olive varieties differing in browning rate. Significant differences were observed among the varieties. The browning rate correlated with o‐diphenols content and polyphenol oxidase activity, but not with peroxidase activity.