Mineral and oxidative enzymes in broccoli (<em>Brassica oleracea</em> L. Cv. Italica) minimally processed

Authors

  • Aline Soriano Lopes UEM
  • Edmar Clemente UEM

DOI:

https://doi.org/10.4025/actascitechnol.v24i0.2478

Keywords:

peroxidase, polifenoloxidase, teor de minerais

Abstract

The aim of this research was to determine the action of peroxidase (POD) and polyphenoloxidase (PPO) as well as mineral contents into natural and blanched broccoli, Brassica oleracea L. (Brassicaceae), - the latter was submitted to thermal treatment at 95,0oC during 10 to 12 minutes. Extracts containing POD and PPO were prepared using sodium phosphate buffer 100mmol/L in different pH (5.0, 5.5, 6.0, 6.5, 7.0 and 7.5). The procedure was followed in order to extract the soluble fraction and the fraction ionically linked to the cellular wall. Among the extracted fractions from both natural and blanched broccoli a strong distinction on the soluble fraction was noticed, being POD and PPO activity more intense on natural broccoli. The same variation, however, was not detected in ionically linked fractions. The thermal treatment used in the blanching process did not affect mineral contents: Fe (152.3ppm e 149.0ppm); Cu (15.5ppm e 9.6ppm); Zn (104.3ppm e 104.3ppm); Mn (59.8ppm e 59.6ppm); Ca (0.69% e 0.59%); Mg (0.29% e 0.29%); K (2.58% e 3.04%) - for natural and blanched broccoli, respectively.

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Author Biography

Edmar Clemente, UEM

Edmar Clemente possui graduação em Quí­mica pela Universidade Federal de Juiz de Fora - MG (1978), Especialização em Quí­mica Analí­tica pela Universidade Federal de Minas Gerais - MG (1982), mestrado em Ciências dos Alimentos pela Universidade Federal de Lavras - MG (1985), PhD em Ciências dos Alimentos pela University of Leeds - UK (1993), pós-doutorado pela Universidade Estadual de Campinas - SP (1999). Atualmente Professor Associado C da Universidade Estadual de Maringá - PR. Tem experiência na área de Ciências dos Alimentos, com ênfase em Fisiologia Pós-Colheita de frutos e hortaliças: Conservação, Qualidade, Armazenamento, Enzimas oxidativas (peroxidase, polifenoloxidase), laranja, uva, melão, morango, amora, uvaia, abacaxi, manga, repolho, brócolis, palmito Currí­culo Lattes

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Published

2008-04-22

How to Cite

Lopes, A. S., & Clemente, E. (2008). Mineral and oxidative enzymes in broccoli (<em>Brassica oleracea</em> L. Cv. Italica) minimally processed. Acta Scientiarum. Technology, 24, 1615–1618. https://doi.org/10.4025/actascitechnol.v24i0.2478

Issue

Vol. 24 (2002)

Section

Chemistry

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