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ALUMINUM STABILIZES TURMERIC IN PICKLE BRINE AGAINST DECOMPOSITION BY LIGHT, HEAT AND PEROXIDASE 1
Author(s) -
BUESCHER RON,
YANG LUOQING
Publication year - 1990
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1990.tb00839.x
Subject(s) - peroxidase , hydrogen peroxide , chemistry , decomposition , brine , curcuma , thermal decomposition , fluorescent light , fluorescence , nuclear chemistry , biochemistry , enzyme , organic chemistry , botany , biology , physics , quantum mechanics
Turmeric in solutions typically used for cucumber pickle manufacturing was protected by Al 3+ from decomposition caused by fluorescent light, heat and peroxidase. Levels of 1.3–1.5 m M Al 3+ significantly reduced light‐and peroxidase‐catalyzed decomposition of turmeric, and the amount of retardation increased with increasing Al 3+ concentration. Alone, neither peroxidase nor hydrogen peroxide affected turmeric; however when combined, turmeric was rapidly destroyed. Peroxidase destruction of turmeric was uncompetitively inhibited by Al 3+ . Turmeric decomposition increased with increasing temperature from 20 to 90°C. No thermal destruction of turmeric was observed in the presence of 2 or 4 m M Al 3+ .