Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple ( Anacardium occidentale, L.) after processing

• Published in: Food chemistry Vol. 125; no. 1; pp. 128 - 132
• Main Authors: Queiroz, Christiane, da Silva, Antonio Jorge Ribeiro, Lopes, Maria Lúcia Mendes, Fialho, Eliane, Valente-Mesquita, Vera Lúcia
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.03.2011; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Anacardium occidentale; ascorbic acid; Biological and medical sciences; Browning; Cashew apple; catechol oxidase; cinnamic acid; citric acid; enzymatic browning; enzyme activity; food composition; Food industries; food processing; food processing quality; food storage; Fruit and vegetable industries; fruit juices; fruits (food); Fundamental and applied biological sciences. Psychology; gallic acid; hydroxymethylfurfural; Injury; Maillard reaction; Phenolic acids; phytochemicals; plant damage; Polyphenol oxidase; protocatechuic acid; sodium chloride; sodium metabisulfite; sodium sulfate; storage quality; storage temperature; Browning; Cashew apple; Injury; Phenolic acids; Polyphenol oxidase; Fruit; Enzyme; Phenolic acid; Anacardium occidentale; Catechol oxidase; Apple; Dicotyledones; Angiospermae; Spermatophyta; Chemical composition; Oxidoreductases; Anacardiaceae

This study describes the extraction and characterisation of cashew apple polyphenol oxidase (PPO) and the effect of wounding on cashew apple phenolic acid composition, PPO activity and fruit browning. Purification factor was 59 at 95% (NH 4) 2SO 4 saturation. For PPO activity, the optimal substrate...