Inhibitors of Polyphenol Oxidase and Peroxidase in Olive and Their Thermal Inactivation Kinetics
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Abstract:
The effects of seven inhibitors (sodium sulfite, alum, O-isoascorbic acid, EDTA-2Na, CaCl2, sodium polyphosphate and disodium citrate) on the activities of polyphenol oxidase and peroxidase in olive were examined in this study. The high-temperature deactivation kinetics of polyphenol oxidase (PPO) and peroxidase (POD) in olive fruits were analyzed using a two-stage model. The results showed that oxidative decomposition of phenolic compounds in Canarium album L. was associated with activities of POD and PPO. O-isoascorbic acid and disodium citrate disodium could the most powerful inhibitors against PPO and POD in olive under certain environmental conditions, e.g. at 0.20g/L, they could deactivate PPO and POD enzyme completely. The blanching time and temperature influenced greatly the activities of PPO and POD in olive fruits. The increase of blanching time and temperature led to an initial decrease in the activities of PPO and POD followed by a plateau. Therefore, the high-temperature deactivation process of PPO and POD in olive could be described using a two-stage model.
