POLYPHENOL OXIDASE AND PEROXIDASE IN 5 OL IVE VARIETIES

Authors
DESTEFANO G SCIANCALEPORE V
Citation
G. Destefano et V. Sciancalepore, POLYPHENOL OXIDASE AND PEROXIDASE IN 5 OL IVE VARIETIES, Industrie alimentari, 32(317), 1993, pp. 731-733
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
Volume
32
Issue
317
Year of publication
1993
Pages
731 - 733
Database
ISI
SICI code
0019-901X(1993)32:317<731:POAPI5>2.0.ZU;2-5
Abstract
Crude enzymatic extract from the acetone powder of fruits of five oliv e varieties was prepared. The oxidases, polyphenol oxidase (PPO) and p eroxidase (POD), in each variety were determined in order to identify the varieties with the lowest rate of enzymatic browning. Among the va rieties studied, ''San Francesco'' and ''Pasola' are browning-proof si nce they have the lowest values of PPO and POD activities.