Variations of peroxidase activity in cocoa ( Theobroma cacao L.) beans during their ripening, fermentation and drying

An increase of peroxidase activity in the seeds of cocoa ( Theobroma cacao L.) during their ripening has been determined. An additional increase of the peroxidase activity (about 10 times) is observed during the fermentation and drying of the beans. The residual activity determined in the cocoa bean...

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Bibliographic Details
Published inFood chemistry Vol. 65; no. 1; pp. 51 - 54
Main Authors Sakharov, Ivan Yu, Ardila, Gerardo Bautista
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.04.1999
Elsevier
Subjects
Biological and medical sciences
Cocoa
Confectionery products and chocolate industries, honey
Fermentation
Flavour
Food industries
Fundamental and applied biological sciences. Psychology
Isoenzymes
Peroxidase
Peroxidase
Fermentation
Flavour
Isoenzymes
Cocoa
Ripening
Peroxidases
Enzymatic activity
Cocoa bean
Enzyme
Isozyme
Oxidoreductases
Maturity
Drying
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Summary:An increase of peroxidase activity in the seeds of cocoa ( Theobroma cacao L.) during their ripening has been determined. An additional increase of the peroxidase activity (about 10 times) is observed during the fermentation and drying of the beans. The residual activity determined in the cocoa beans after sun-drying was higher than that in unfermented ripe seeds. The major cocoa isoperoxidase was shown to be an acidic enzyme with pI 4.7. Using isoelectrofocusing, the appearance of two basic isoenzymes of the peroxidase with pI 8.6 and 9.0 during the process of the fermentation has been detected. ©
ISSN:0308-8146
1873-7072
DOI:10.1016/S0308-8146(98)00160-5