Polyphenol oxidase and peroxidase in fruits and vegetables

doi:10.1080/10408398109527312

PMID: 6794984DOI: 10.1080/10408398109527312Jan 1, 1981

Polyphenol oxidase and peroxidase in fruits and vegetables

Critical Reviews in Food Science and Nutrition

L Vámos-Vigyázó

Abstract

Polyphenol oxidases and peroxidases are among the most studied enzymes in fruits and vegetables. Owing to the deleterious effects of discoloration and off-flavor formation induced by their actions, these enzymes have not ceased to be a matter of concern to food technologists, while their versatility as catalyst and their diversity as protein present a challenge to the biochemist. This article gives an account on the present state of knowledge in this field. The occurrence of polyphenol oxidases and peroxidases in food and food raw materials, and their role and importance in food processing are briefly outlined. Results of biochemical research including catalytic properties, substrate specificity, susceptibility towards pH and temperature, action of inhibitors, isolation, purification, and characteristics of the enzymes are given, with special emphasis on recent achievements based on high resolution separation and isoenzyme techniques. Finally, the behavior of polyphenol oxidase and peroxidase in selected major groups of fruits and vegetables is discussed. Some contradictions found in the literature are pointed out and some questions that have not been given the necessary attention by researchers so far are mentioned.

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Enzymatic browning in avocado (Persea americana) revisited: History, advances, and future perspectives

May 14, 2016·Critical Reviews in Food Science and Nutrition·Lea Toledo, Carolina Aguirre

Biochemical Basis of CO2-Related Internal Browning Disorders in Pears (Pyrus communis L. cv. Rocha) during Long-Term Storage

Apr 28, 2016·Journal of Agricultural and Food Chemistry·Teresa DeuchandeMarta W Vasconcelos

Aggregation and conformational change of mushroom (Agaricus bisporus) polyphenoloxidase subjected to thermal treatment

Aug 11, 2016·Food Chemistry·Lei ZhouJun Chen

Spring cabbage peroxidases--potential tool in biocatalysis and bioelectrocatalysis

Oct 2, 2007·Phytochemistry·Anna BelcarzPawel Kulesza

The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple

Sep 7, 2016·Food Chemistry·Ah-Na KimSung-Gil Choi

The Impact of Maturity Stage on Cell Membrane Integrity and Enzymatic Browning Reactions in High Pressure Processed Peaches (Prunus persica)

Aug 25, 2016·Journal of Agricultural and Food Chemistry·Chukwan TechakanonDiane M Barrett

Characterization of polyphenol oxidase from blueberry (Vaccinium corymbosum L.)

Oct 11, 2016·Food Chemistry·M Siddiq, K D Dolan

Low accumulation of chlorogenic acids represses reddening during flesh browning in Japanese peach "Okayama PEH7"

Sep 24, 2016·Bioscience, Biotechnology, and Biochemistry·Naoki YokotaniKenji Oda

Some biochemical properties of polyphenol oxidase from celery

Nov 24, 2004·Preparative Biochemistry & Biotechnology·Hülya Yagar

Changes in bioactive compounds and oxidative enzymes of fresh-cut pomegranate arils during storage as affected by deficit irrigation and postharvest vapor heat treatments

Mar 13, 2016·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·María E Peña-EstévezFrancisco Artés-Hernández

Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects

Feb 18, 2017·International Journal of Molecular Sciences·Francesca TarantoCinzia Montemurro

Characterization of the polyphenol oxidase gene family reveals a novel microRNA involved in posttranscriptional regulation of PPOs in Salvia miltiorrhiza

Mar 18, 2017·Scientific Reports·Caili LiShanfa Lu

Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing

Apr 1, 2017·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Alifdalino SulaimanFilipa Vm Silva

Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage

Jun 10, 2017·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Alifdalino SulaimanFilipa Vm Silva

Enzymatic Profile of 'Willamette' Raspberry Leaf and Fruit Affected by Prohexadione-Ca and Young Canes Removal Treatments

Jun 6, 2017·Journal of Agricultural and Food Chemistry·Jelena J Dragišić MaksimovićJasminka M Milivojević

Stability, structural and suicide inactivation changes of mushroom tyrosinase after acetylation by N-acetylimidazole

Sep 18, 2004·International Journal of Biological Macromolecules·A A SabouryB Farzami

Dragon method for finding novel tyrosinase inhibitors: Biosilico identification and experimental in vitro assays

Jul 20, 2007·European Journal of Medicinal Chemistry·Gerardo M Casañola-MartínRichard Rotondo

Oxidation of peptides and proteins by Trichoderma reesei and Agaricus bisporus tyrosinases

Dec 7, 2007·Journal of Biotechnology·Maija-Liisa MattinenJohanna Buchert

Phenolic compounds from Citrus leaves: antioxidant activity and enzymatic browning inhibition

Feb 15, 2017·Journal of Complementary & Integrative Medicine·Bachra KhettalFadila Maiza-Benabdeslam

Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated from Kalipatti sapota (Manilkara zapota)

Jan 18, 2017·Journal of the Science of Food and Agriculture·Chandrahas VishwasraoLaxmi Ananthanarayan

Expression analysis of polyphenol oxidase isozymes by active staining method and tissue browning of head lettuce (Lactuca sativa L.)

Jul 7, 2017·Bioscience, Biotechnology, and Biochemistry·Takahiro NodaAkira Saito

Substrate specificity of catechol oxidase from Lycopus europaeus and characterization of the bioproducts of enzymic caffeic acid oxidation

Mar 9, 1999·FEBS Letters·A RompelB Krebs

Effects of 1-methylcyclopropene and post-controlled atmosphere air storage treatments on fresh-cut Ambrosia apple slices

Jun 8, 2012·Journal of the Science of Food and Agriculture·Francesca TardelliPeter M A Toivonen

Survey and mechanism of skin depigmenting and lightening agents

Jul 15, 2006·Phytotherapy Research : PTR·Shoukat ParvezHyunsu Bae

Oxidation of 3,4-dihydroxybenzylamine affords 3,4-dihydroxybenzaldehyde via the quinone methide intermediate

Oct 1, 1995·Pigment Cell Research·M Sugumaran

Elucidating the chemical and biochemical applications of Citrus sinensis -mediated silver nanocrystal

Dec 25, 2018·Journal of Biomolecular Structure & Dynamics·Nurunnesa SiddiquiSubrata Mukhopadhyay

The control of polyphenol oxidase activity in fruits and vegetables. A study of the interactions between the chemical compounds used and heat treatment

Apr 1, 1995·Plant Foods for Human Nutrition·M E Almeida, J N Nogueira

Removal of aqueous phenol using immobilized enzymes in a bench scale and pilot scale three-phase fluidized bed reactor

Mar 15, 2005·Bioprocess and Biosystems Engineering·Lucila EnsunchoRaymond L Legge

Studies on the deodorization by mushroom (Agaricus bisporus) extract of garlic extract-induced oral malodor

Sep 19, 2007·Journal of Nutritional Science and Vitaminology·Kazuhiko TamakiTakashi Yamazaki

Recent advances in extending the shelf life of fresh Agaricus mushrooms: a review

Jun 16, 2010·Journal of the Science of Food and Agriculture·Preeti SinghSven Saengerlaub

Effect of pre-storage heat treatment on enzymological changes in peach

Aug 1, 2010·Journal of Food Science and Technology·Parshant Bakshi, F A Masoodi

A novel amperometric biosensor based on banana peel (Musa cavendish) tissue homogenate for determination of phenolic compounds

Apr 13, 2010·Artificial Cells, Blood Substitutes, and Immobilization Biotechnology·Hakki Mevlut Ozcan, Ayten Sagiroglu

Biochemical characterization of Santalum album (Chandan) leaf peroxidase

Apr 1, 2011·Physiology and Molecular Biology of Plants : an International Journal of Functional Plant Biology·Pradeep KumarJagtar Singh

The effect of process parameters and microstructural changes on a new convenience food - quick-frozen paste-coated mushrooms (Agaricus bisporus)

Mar 9, 2015·Journal of Food Science and Technology·Su-Wen LiuXiao-Feng Ma

Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of Apple

Dec 16, 2017·Journal of Food Science·Ah-Na KimSung-Gil Choi

Covalent adduction of endogenous and food-derived quinones to a protein: its biological significance

Jun 13, 2018·Journal of Clinical Biochemistry and Nutrition·Yoji Kato, Naoko Suga

Virulence factors of Porphyromonas gingivalis are modified by polyphenol oxidase and asparaginase

Aug 22, 2003·Oral Microbiology and Immunology·C E BuduM M Cowan

Identification of bean hydroxycinnamoyl-CoA:tetrahydroxyhexanedioate hydroxycinnamoyl transferase (HHHT): use of transgenic alfalfa to determine acceptor substrate specificity

Nov 4, 2016·Planta·Michael L Sullivan

Thermal inactivation kinetics of peroxidase and polyphenol oxidase from pomegranate arils (Punica granatum L. cv. Wonderful)

Aug 15, 2020·Journal of Food Biochemistry·Ahmed Rayan, Noha Morsy

Mechanisms for controlling enzymatic reactions in foods

Jan 1, 1996·Critical Reviews in Food Science and Nutrition·I N AshieJ P Smith

Partial purification and characterization of the quality deteriorating enzymes from Indian pink guava (Psidium guajava L.), var. Lalit

Aug 2, 2018·Journal of Food Science and Technology·Chandrahas Vishwasrao, Laxmi Ananthanarayan

Postharvest biochemical characteristics and ultrastructure of Coprinus comatus

Feb 20, 2020·PeerJ·Yi PengXiaoping Zhang

Effect of pH on the survival of Listeria innocua in calcium ascorbate solutions and on quality of fresh-cut apples

Apr 16, 2004·Journal of Food Protection·Yildiz KaraibrahimogluKimberly Sokorai

Functional interaction of diphenols with polyphenol oxidase. Molecular determinants of substrate/inhibitor specificity

Jul 27, 2007·The FEBS Journal·Santosh R KanadeLalitha R Gowda

Semi-industrial microwave treatments positively affect the quality of orange-colored smoothies

Dec 27, 2016·Journal of Food Science and Technology·Mitra ArjmandiEncarna Aguayo

Aggregation and Conformational Changes in Native and Thermally Treated Polyphenol Oxidase From Apple Juice (Malus domestica )

Jun 21, 2018·Frontiers in Chemistry·Ayesha MurtazaWanfeng Hu

Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange (Citrus sinensis Osbeck)

May 22, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Lijuan ZhuWanfeng Hu

Perennial peanut (Arachis glabrata Benth.) leaves contain hydroxycinnamoyl-CoA:tartaric acid hydroxycinnamoyl transferase activity and accumulate hydroxycinnamoyl-tartaric acid esters

Feb 22, 2014·Planta·Michael L Sullivan

Determination of Quality Changes in Peaches Wrapped in Active Paper and Stored at Ambient Temperature in Summer

Sep 21, 2017·Scientific Reports·Xiao-Long DuJian-Long Li

Mushroom tyrosinase inhibition by two potent uncompetitive inhibitors

Nov 24, 2004·Journal of Enzyme Inhibition and Medicinal Chemistry·F KarbassiZ S Saifi

Green tea extract as an anti-browning agent for cloudy apple juice

Jul 6, 2016·Journal of the Science of Food and Agriculture·Inga Klimczak, Anna Gliszczyńska-Świgło

The Beneficial Effects of Quercetin, Curcumin, and Resveratrol in Obesity

Nov 16, 2017·Oxidative Medicine and Cellular Longevity·Yueshui ZhaoZhangang Xiao

Histochemical and immunohistochemical analysis of enzymes involved in phenolic metabolism during berry development in Vitis vinifera L

Jun 22, 2018·Protoplasma·María Eugenia Molero de ÁvilaJavier Francisco-Morcillo

Effect of blanching and freezing on the physical properties, bioactive compounds, and microstructure of garlic (Allium sativum L.)

Dec 10, 2020·Journal of Food Science·Bin ZhangXuguang Qiao

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