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Dihydrocapsaicin Oxidation by Capsicum annuum (var. annuum) Peroxidase
Author(s) -
BERNAL MARÍA A.,
CALDERÓN ANTONIO A.,
PEDREÑO MARÍA A.,
MUÑOZ ROMUALDO,
BARCELÓ A. ROS,
CÁCERES F. MERINO
Publication year - 1993
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.1365-2621.1993.tb04337.x
Subject(s) - peroxidase , capsicum annuum , pepper , chemistry , substrate (aquarium) , kinetics , horticulture , solanaceae , enzyme , biochemistry , food science , biology , ecology , physics , quantum mechanics , gene
Oxidation of dihydrocapsaicin (8‐methyl‐N‐vanillyl‐6‐nonanamide) by peroxidase (EC 1.11.1.7) from Capsicum annuum var. annuum fruits yielded one absorbent oxidation product with E 262 = 4.7 10 3 M −1 cm −1 . Dependence of oxidation rate on dihydrocapsaicin and H 2 O 2 concentrations revealed Michaelis‐Menten type kinetics with inhibition at high substrate concentrations and optimal pH near 6.0. Dihydrocapsaicin was oxidized by pepper peroxidase, and participation of peroxidase in capsaicinoid metabolism of pepper fruits should be taken into account.