Literature DB >> 24001821

Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut.

Thuan-Chew Tan1, Lai-Hoong Cheng, Rajeev Bhat, Gulam Rusul, Azhar Mat Easa.   

Abstract

Composition, physicochemical properties and enzyme inactivation kinetics of coconut water were compared between immature (IMC), mature (MC) and overly-mature coconuts (OMC). Among the samples studied, pH, turbidity and mineral contents for OMC water was the highest, whereas water volume, titratable acidity, total soluble solids and total phenolics content for OMC water were the lowest. Maturity was found to affect sugar contents. Sucrose content was found to increase with maturity, and the reverse trend was observed for fructose and glucose. Enzyme activity assessment showed that polyphenol oxidase (PPO) in all samples was more heat resistant than peroxidase (POD). Compared to IMC and MC, PPO and POD from OMC water showed the lowest thermal resistance, with D83.3°C=243.9s (z=27.9°C), and D83.3°C=129.9s (z=19.5°C), respectively.
Copyright © 2013 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Coconut water; Composition; Enzymatic inactivation; Maturity; Physicochemical properties

Mesh：

Substances：

Year:  2013        PMID： 24001821     DOI： 10.1016/j.foodchem.2013.07.040

Source DB:  PubMed          Journal:  Food Chem        ISSN： 0308-8146            Impact factor:   7.514


  7 in total

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3.  Influence of low-level gelling agents on the dissolution and in-vitro nutrient release study of coconut water-based hydrogel.

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Journal:  J Food Sci Technol       Date:  2021-03-05       Impact factor: 2.701

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Journal:  Molecules       Date:  2022-05-06       Impact factor: 4.927

5.  A novel coconut-malt extract medium increases growth rate of morels in pure culture.

Authors:  Fabiola Rodríguez Evangelista; Isaac Chairez; Sigfrido Sierra; Hermilo Leal Lara; César Ramiro Martínez-González; María Eugenia Garín Aguilar; Gustavo Valencia Del Toro
Journal:  AMB Express       Date:  2021-12-15       Impact factor: 3.298

6.  Effects of Extraction Conditions on Banana Peel Polyphenol Oxidase Activity and Insights into Inactivation Kinetics Using Thermal and Cold Plasma Treatment.

Authors:  Daria Wohlt; Elena Schwarz; Andreas Schieber; Stephanie Bader-Mittermaier
Journal:  Foods       Date:  2021-05-08

7.  Thermal inactivation kinetics and effects of drying methods on the phenolic profile and antioxidant activities of chicory (Cichorium intybus L.) leaves.

Authors:  Ran Li; Hongmei Shang; Hongxin Wu; Menghan Wang; Mengying Duan; Junyan Yang
Journal:  Sci Rep       Date:  2018-06-22       Impact factor: 4.379
  7 in total

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