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Polyphenoloxidase Activity, Polyphenols Concentration and Browning Intensity during Soursop (Annona muricata, L.) Maturation
Author(s) -
OLIVIERA SUZANA,
GUERRA TE BARBOSA,
SUCUPIRA MACIEL MARIA INÊS,
SOUZA LIVERA ALDA VERÔNICA
Publication year - 1994
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.1365-2621.1994.tb08187.x
Subject(s) - annona muricata , browning , phenols , chemistry , polyphenol , ascorbic acid , food science , polyphenol oxidase , botany , biology , biochemistry , enzyme , antioxidant , peroxidase
Values for polyphenoloxidase (PPO), total phenols and ascorbic acid, browning intensity and pH in soursops ( Annona muricata , L.) decreased during maturation. Optimum pH was 7.5 (fully developed immature, mature unripe and ripe fruits) or 7.0 (fully ripe fruits). High correlation was found between PPO activity and phenolic compounds. The enzymic browning of soursops occurred during maturation. The least browning intensity was in fully ripe fruits.