Partial characterization and inactivation of peroxidases and polyphenol-oxidases of umbu-cajá (Spondias spp.)
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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A crude extract of Spondias spp. was evaluated for the influence of pH and temperature on the activity and stability of its peroxidases and polyphenol-oxidases. In order to evaluate the conditions for the inactivation of the enzymes by heat treatment and by addition of a reducing agent, a factorial experimental design (n = 3) was employed using the Statistica (6.0) software package for data analysis. The optimal conditions found for peroxidases were: pH = 5.0 and temperature = 40 °C, and for polyphenol-oxidases they were pH = 7.0 and temperature = 40 °C. The peroxidases and polyphenol-oxidases were stable at all pH values tested (3.0 – 10.0) and maintained more than 60% of their activity at temperatures above 30 and 40 °C, respectively. To achieve the total inactivation of these enzymes, two alternatives can be suggested: incubation at 92 °C for 3.15 minutes with 200 mg.L–1 of ascorbic acid or incubation at 96 °C for 2.80 minutes with 100 mg.L–1 of ascorbic acid.
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