| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Effect of Blanching on Enzyme Activity and Bioactive Compounds of Blackberry
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| Autores: |
Noreña,Caciano Zapata
Rigon,Renata Trindade
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| Data: |
2018-01-01
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| Ano: |
2018
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| Palavras-chave: |
Peroxidase
Polyphenol oxidase
Phenolic
Anthocyanins
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| Resumo: |
ABSTRACT The inactivation of peroxidase and polyphenol oxidase and the degradation of phenolic compounds, anthocyanins, and antioxidant activity in blackberry were investigated during blanching in water at 80-90 °C, and in steam, from 0 to 10 minutes. The enzyme kinetics indicated the presence of two isoenzymes with different thermal stability, following two-phase model, in which the reaction rate constant increased with increasing temperature for both the heat labile and heat resistant component. The phenolic compounds also followed a biphasic pattern, indicating a more heat resistant fraction, and the rate constants increased with increasing temperature. For the antioxidant activity and anthocyanins, the first order kinetic model (R2>0.982) indicated an increase in degradation rate constants with temperature, from 0.050 to 0.137min-1 for DPPH, 0.085 to 0.285min-1 for ABTS, and 0.017 to 0.052 min-1 for anthocyanins.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100501
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/1678-4324-2018180018
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.61 2018
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| Direitos: |
info:eu-repo/semantics/openAccess
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