Distribución, localización e inhibidores de las polifenol oxidasas en frutos y vegetales usados como alimento
- Morante Carriel, Jaime Alfredo
- Obrebska, Anna
- Bru-Martínez, Roque
- Carranza Patiño, Mercedes Susana
- Pico-saltos, Roberto
- Nieto Rodríguez, Enrique
ISSN: 1390-4043, 1390-4051
Datum der Publikation: 2014
Ausgabe: 7
Nummer: 1
Seiten: 23-31
Art: Artikel
Andere Publikationen in: Revista Ciencia y Tecnología
Zusammenfassung
Polyphenol oxidases (PPOs) are ubiquitous enzymes that catalyze the oxygen-dependent reaction that transforms o- diphenols to o-quinones. These quinones are reactive and capable of covalently modifying a wide variety of nucleophilic species into cells leading to the formation of brown polymers, known as enzymatic browning. The phenomenon of browning during growth, collection, storage and processing of fruits and vegetables, is a major problem in the food industry and is recognized as one of the leading causes of commercial value and quality loss, since it produces important changes in the appearance and organoleptic properties of edible fruits and vegetables, and it is often associated to the release of odors and negative effects on nutritional value. Although PPOs have been described in various plant tissues such as roots, sedes, leaves and fruits, the control of this phenomenon requires biochemical knowledge of the type of phenolic substrates present in each plant, the level of reducing compounds, the level of O2 accessibility, of the nature of the various oxidizable compounds and, finally, o-quinones polymerization and degradation. This paper present a review of the biochemical effect, distribution, location and potential inhitors of PPOs in fruits used for food.