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Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut.

Abstract

Composition, physicochemical properties and enzyme inactivation kinetics of coconut water were compared between immature (IMC), mature (MC) and overly-mature coconuts (OMC). Among the samples studied, pH, turbidity and mineral contents for OMC water was the highest, whereas water volume, titratable acidity, total soluble solids and total phenolics content for OMC water were the lowest. Maturity was found to affect sugar contents. Sucrose content was found to increase with maturity, and the reverse trend was observed for fructose and glucose. Enzyme activity assessment showed that polyphenol oxidase (PPO) in all samples was more heat resistant than peroxidase (POD). Compared to IMC and MC, PPO and POD from OMC water showed the lowest thermal resistance, with D83.3°C=243.9s (z=27.9°C), and D83.3°C=129.9s (z=19.5°C), respectively.

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  • Authors+Show Affiliations

    ,

    Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia. thuanchew@usm.my

    , , ,

    Source

    Food chemistry 142: 2014 Jan 01 pg 121-8

    MeSH

    Beverages
    Catechol Oxidase
    Cocos
    Enzyme Stability
    Fruit
    Kinetics
    Peroxidase
    Plant Extracts
    Plant Proteins

    Pub Type(s)

    Comparative Study
    Journal Article
    Research Support, Non-U.S. Gov't

    Language

    eng

    PubMed ID

    24001821

    Citation

    Tan, Thuan-Chew, et al. "Composition, Physicochemical Properties and Thermal Inactivation Kinetics of Polyphenol Oxidase and Peroxidase From Coconut (Cocos Nucifera) Water Obtained From Immature, Mature and Overly-mature Coconut." Food Chemistry, vol. 142, 2014, pp. 121-8.
    Tan TC, Cheng LH, Bhat R, et al. Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut. Food Chem. 2014;142:121-8.
    Tan, T. C., Cheng, L. H., Bhat, R., Rusul, G., & Easa, A. M. (2014). Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut. Food Chemistry, 142, pp. 121-8. doi:10.1016/j.foodchem.2013.07.040.
    Tan TC, et al. Composition, Physicochemical Properties and Thermal Inactivation Kinetics of Polyphenol Oxidase and Peroxidase From Coconut (Cocos Nucifera) Water Obtained From Immature, Mature and Overly-mature Coconut. Food Chem. 2014 Jan 1;142:121-8. PubMed PMID: 24001821.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut. AU - Tan,Thuan-Chew, AU - Cheng,Lai-Hoong, AU - Bhat,Rajeev, AU - Rusul,Gulam, AU - Easa,Azhar Mat, Y1 - 2013/07/16/ PY - 2013/04/16/received PY - 2013/07/02/revised PY - 2013/07/08/accepted PY - 2013/9/5/entrez PY - 2013/9/5/pubmed PY - 2014/2/14/medline KW - Coconut water KW - Composition KW - Enzymatic inactivation KW - Maturity KW - Physicochemical properties SP - 121 EP - 8 JF - Food chemistry JO - Food Chem VL - 142 N2 - Composition, physicochemical properties and enzyme inactivation kinetics of coconut water were compared between immature (IMC), mature (MC) and overly-mature coconuts (OMC). Among the samples studied, pH, turbidity and mineral contents for OMC water was the highest, whereas water volume, titratable acidity, total soluble solids and total phenolics content for OMC water were the lowest. Maturity was found to affect sugar contents. Sucrose content was found to increase with maturity, and the reverse trend was observed for fructose and glucose. Enzyme activity assessment showed that polyphenol oxidase (PPO) in all samples was more heat resistant than peroxidase (POD). Compared to IMC and MC, PPO and POD from OMC water showed the lowest thermal resistance, with D83.3°C=243.9s (z=27.9°C), and D83.3°C=129.9s (z=19.5°C), respectively. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24001821/Composition_physicochemical_properties_and_thermal_inactivation_kinetics_of_polyphenol_oxidase_and_peroxidase_from_coconut__Cocos_nucifera__water_obtained_from_immature_mature_and_overly_mature_coconut_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00968-0 DB - PRIME DP - Unbound Medicine ER -