Effect of Heat Processing and Ultrasonication Treatment on Custard Apple Peroxidase Activity and Vitamin C
-
Mugdha P. Dabir
Abstract:
Peroxidase isolated from custard apple (Annona squamosa L.) being a heat stable enzyme can be inactivated by heat processing and ultrasonication treatment as well. Heat processing took up to 22 min at 91 °C for complete inactivation of peroxidase. The ultrasonication treatment was performed at 40, 55, 70, 85 and 100 W ultrasonic power and was found to achieve complete inactivation at 85 W as well as at 100 W power within 5 min. The heat inactivation followed first-order reaction kinetics and the activation energy (Ea) calculated from Arrhenius plot was found to be 7.03 × 104 J/mol, which was near the reported range for peroxidases. Heat processing caused 52.7 % loss of vitamin C while achieving complete inactivation of peroxidase at 91 °C for 22 min, whereas ultrasonication caused 21.6 % vitamin C loss at 85 W power within 5 min. Ultrasonication was thus found to be efficient in retaining vitamin C while achieving complete enzyme inactivation.
Funding statement: Authors gratefully thank the University Grant Commission for providing the funding for this research work.
References:
1. Shigeoka S, Ishikawa T, Tamoi M, Miyagawa Y, Takeda T, Yabuta Y, et al. et al. Regulation and function of ascorbate peroxidase isoenzymes. Exp Bot 2002;53:1305–1319.10.1093/jexbot/53.372.1305Search in Google Scholar
2. Huang R, Xia R, Hu L, Lu Y, Wang M. Antioxidant activity and oxygen-scavenging system in orange pulp during fruit ripening and maturation. Sci Hortic 2007;113:166–172.10.1016/j.scienta.2007.03.010Search in Google Scholar
3. Lopez P, Sala FJ, Fuente JL, Condon S, Raso J, Burgos J. Inactivation of peroxidase, lipoxygenase, and polyphenol oxidase by manothermosonication. J Agric Food Chem 1994;42:252–256.10.1021/jf00038a005Search in Google Scholar
4. Barret DM, Theerakulkait C. Quality indicators in blanched, frozen and stored vegetables. Food Technol 1995;49:62–65.Search in Google Scholar
5. Bhatia BS, Sastry LVL, Krishnamurthy GV, Nair KG, Lal G. Preservation of custard apple (Annona squamosa L.) pulp. J Sci Food Agric 1961;12:529–532.10.1002/jsfa.2740120705Search in Google Scholar
6. Cano MP. Vegetables. Jeremiah LE, editors. Freezing effects on food quality. New York: Marcel Dekker, 1996.Search in Google Scholar
7. Bahceci KS, Serpen A, Gokmen V, Acar J. Study of lipoxygenase and peroxidase as indicator enzymes in green beans: Change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. J Food Eng 2005;66:187–192.10.1016/j.jfoodeng.2004.03.004Search in Google Scholar
8. Lee DU, Heinz V, Knorr D. Effects of combination treatments of nisin and high-intensity ultrasonication with high pressure on the microbial inactivation in liquid whole egg. Innovative Food Science & Emerging Technologies 2003;4:387–393.10.1016/S1466-8564(03)00039-0Search in Google Scholar
9. Mason TJ. Paniwnyk L and Lorimer JP. The uses of ultrasonication in food technology. Ultrason Sonochem 1996;3:253–260.10.1016/S1350-4177(96)00034-XSearch in Google Scholar
10. Feng H, Barbosa-Canovas GV, Weiss J. Ultrasonication Technologies for Food and Bioprocessing. New York: Springer Science+Business Media, NY, USA, 2011 .10.1007/978-1-4419-7472-3Search in Google Scholar
11. Ciou JY, Linb HH, Chiang PY, Wang CC, Charles AL. The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment. Food Chem 2011;127:523–527.10.1016/j.foodchem.2011.01.034Search in Google Scholar PubMed
12. Harris LJ, Ray SN. Determination of ascorbic acid in urine, Method using titration with 2, 6 dichlorophenol indophenol. Lancet 1935;1:176–462.Search in Google Scholar
13. Cano P, Marin MA, Fuster C. Effects of some thermal treatments on polyphenoloxidase and peroxidase activities of banana (Musa cavendishii, var. enana). J Sci Food Agric 1990;51:223–231.10.1002/jsfa.2740510210Search in Google Scholar
14. Sciancalepore V, Longone V, Alviti FS. Partial purification and some properties of peroxidase from malvasi grapes. Am Soc Enol Viticult 1985;36:105–110.10.5344/ajev.1985.36.2.105Search in Google Scholar
15. Troiani EP, Tropiani CT, Clemente E. Peroxidase and polyphenol oxidase in grape. Cienc agrotec Lavras 2003;27:635–642.10.1590/S1413-70542003000300019Search in Google Scholar
16. Misset O. Stability of industrial enzymes. Van Den Tweel W, Harder A, Buitelaarr RM, editors. Stability and stabilization of enzymes. Amsterdam: Elsevier, 1993.10.1016/B978-0-444-89372-7.50018-XSearch in Google Scholar
17. Bommarius AS, Broering JM. Established and novel tools to investigate biocatalyst stability. Biocatal Biotransformation 2005;23:125–139.10.1080/10242420500218877Search in Google Scholar
18. Anthon GE, Barrett DM. Kinetic Parameters for the Thermal Inactivation of Quality-Related Enzymes in Carrots and Potatoes. J Agric Food Chem 2002;50:4119–4125.10.1021/jf011698iSearch in Google Scholar PubMed
19. Anthon GE, Sekine Y, Watanabe N, Barrett DM. Thermal inactivation of pectin methylesterase, polygalacturonase, and peroxidase in tomato juice. J Agric Food Chem 2002;50:6153–6159.10.1021/jf020462rSearch in Google Scholar PubMed
20. Serrano-Martínez A, Fortea FM, Del Amor FM, Núñez-Delicado E. Kinetic characterization and thermal inactivation study of partially purified red pepper (Capsicum annuum L.) peroxidase. Food Chem 2008;107:193–199.10.1016/j.foodchem.2007.08.028Search in Google Scholar
21. Aguero MV, Ansorena MR, Roura SI, Del Valle CE. Thermal inactivation of peroxidase during blanching of butternut squash. Lebensm- Wiss.u. Technology 2008;41:401–407. .10.1016/j.lwt.2007.03.029Search in Google Scholar
22. Ganthavorn C, Nagel CW, Powers JR. Thermal inactivation of asparagus lipoxygenase and peroxidase. J Food Sci 1991;56:47–49.10.1111/j.1365-2621.1991.tb07972.xSearch in Google Scholar
23. McEldoon JP, Jordick JS. Unusual Thermal Stability of Soybean Peroxidase. Biotechnol Prog 1996;12:555–558.10.1021/bp960010xSearch in Google Scholar
24. Ercan SS, Soysal C. Effect of ultrasound and temperature on tomato peroxidase. Ultrason Sonochem 2011;18:689–695.10.1016/j.ultsonch.2010.09.014Search in Google Scholar PubMed
25. Cruz RMS, Vieira MC, Silva CLM. Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (Nasturtium officinale). J Food Eng 2006;72:8–15.10.1016/j.jfoodeng.2004.11.007Search in Google Scholar
26. Ali G, Russly AR, Jamilah B, Azizah O, Mandana B. Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.). Int Food Res J 2011;18:1289–1294.Search in Google Scholar
27. Vikram VB, Ramesh MN, Prapulla SG. Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. J Food Eng 2005;69:31–40.10.1016/j.jfoodeng.2004.07.013Search in Google Scholar
28. Lee SK, Kader AA. Preharvest and postharvest factors influencing vitamin C content of horticulture crops. Postharvest Biol Technol 2000;20:207–220.10.1016/S0925-5214(00)00133-2Search in Google Scholar
29. Burdurlu HS, Koca N, Karadeniz F. Degradation of vitamin C in citrus juice concentrates during storage. J Food Eng 2006;74:211–216.10.1016/j.jfoodeng.2005.03.026Search in Google Scholar
30. Cheng LH, Soh CY, Liew SC, Teh FF. Effects of sonication and carbonation on guava juice quality. Food Chem 2007;104:1396–1401.10.1016/j.foodchem.2007.02.001Search in Google Scholar
©2017 by De Gruyter
Articles in the same Issue
- Evolutionary Algorithm-Based Multi-objective Control Scheme for Food Drying Process
- Stability and Bioaccessibility of Fucoxanthin in Nanoemulsions Prepared from Pinolenic Acid-contained Structured Lipid
- Functional and Rheological Properties of Piñuela (Bromelia karatas) in Two Ripening Stages.
- Experimental Study on Heat and Mass Transfer of Millet in a Fixed Furnace
- Effects of Processing Treatments on the Antioxidant Properties of Polysaccharide from Cordyceps militaris
- Production and Preliminary Characterization of Antioxidant Polysaccharide by Submerged Culture of Culinary and Medicinal Fungi Cordyceps militaris CICC14013
- Effect of Heat Processing and Ultrasonication Treatment on Custard Apple Peroxidase Activity and Vitamin C
- Response Surface Methodology Approach for Optimization of Extrusion Process of Production of Poly (Hydroxyl Butyrate-Co-Hydroxyvalerate) /Tapioca Starch Blends
- Phenolic Profile and Antioxidant Capacity of Walnut Extract as Influenced by the Extraction Method and Solvent
- Optimization of the Spray-Drying Process for Developing Stingless Bee Honey Powder
Articles in the same Issue
- Evolutionary Algorithm-Based Multi-objective Control Scheme for Food Drying Process
- Stability and Bioaccessibility of Fucoxanthin in Nanoemulsions Prepared from Pinolenic Acid-contained Structured Lipid
- Functional and Rheological Properties of Piñuela (Bromelia karatas) in Two Ripening Stages.
- Experimental Study on Heat and Mass Transfer of Millet in a Fixed Furnace
- Effects of Processing Treatments on the Antioxidant Properties of Polysaccharide from Cordyceps militaris
- Production and Preliminary Characterization of Antioxidant Polysaccharide by Submerged Culture of Culinary and Medicinal Fungi Cordyceps militaris CICC14013
- Effect of Heat Processing and Ultrasonication Treatment on Custard Apple Peroxidase Activity and Vitamin C
- Response Surface Methodology Approach for Optimization of Extrusion Process of Production of Poly (Hydroxyl Butyrate-Co-Hydroxyvalerate) /Tapioca Starch Blends
- Phenolic Profile and Antioxidant Capacity of Walnut Extract as Influenced by the Extraction Method and Solvent
- Optimization of the Spray-Drying Process for Developing Stingless Bee Honey Powder
