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Inactivation and Regeneration of Peroxidase Activity in Vegetable Extracts Treated with Antioxidants
Author(s) -
HEMEDA H.M.,
KLEIN B.P.
Publication year - 1991
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.1365-2621.1991.tb07977.x
Subject(s) - peroxidase , antioxidant , chemistry , chlorogenic acid , food science , quercetin , regeneration (biology) , biochemistry , enzyme , biology , microbiology and biotechnology
Reduction of peroxidase activity was determined in tomato, carrot or eggplant extracts using antioxidants (quercetin, rutinic acid, chlorogenic acid, and α‐tocopherol) alone or with heat treatment. Regeneration of peroxidase at room temperature and after frozen storage (–18°C for 4 wk) was measured. Combining antioxidant (125 mg%, w/v) and heat (2 min at 75°C) resulted in almost complete inhibition of vegetable peroxidases. Regeneration of peroxidase in extracts both heated and treated with antioxidants was less than in those only heated or antioxidant‐treated. After frozen storage, peroxidase regeneration was reduced to zero in heated + antioxidant treated extracts.