DIHYDROCAPSAICIN OXIDATION BY CAPSICUM-ANNUUM (VAR ANNUUM) PEROXIDASE

Authors
BERNAL MA CALDERON AA PEDRENO MA MUNOZ R BARCELO AR DECACERES FM
Citation
Ma. Bernal et al., DIHYDROCAPSAICIN OXIDATION BY CAPSICUM-ANNUUM (VAR ANNUUM) PEROXIDASE, Journal of food science, 58(3), 1993, pp. 611
Citations number
19
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
58
Issue
3
Year of publication
1993
Database
ISI
SICI code
0022-1147(1993)58:3<611:DOBC(A>2.0.ZU;2-D
Abstract
Oxidation of dihydrocapsaicin (8-methyl-N-vanillyl-6-nonanamide) by pe roxidase (EC 1.11.1.7) from Capsicum annuum var. annuum fruits yielded one absorbent oxidation product with epsilon262 = 4.7 10(3) M-1 cm-1. Dependence of oxidation rate on dihydrocapsaicin and H2O2 concentrati ons revealed Michaelis-Menten type kinetics with inhibition at high su bstrate concentrations and optimal pH near 6.0. Dihydrocapsaicin was o xidized by pepper peroxidase, and participation of peroxidase in capsa icinoid metabolism of pepper fruits should be taken into account.