ANTIOXIDANT ENZYME ACTIVITY AND FRESH-CUT ARRACACHA QUALITY

Hêmina Carla Vilela,Jane Silva Roda,Patrícia De Fátima Pereira Goulart,Kamila Rezende Dázio De Souza,Ana Carolina Vilas Boas,Roseane Maria Evangelista De Oliveira

doi:10.1590/s1413-70542015000300009

Hêmina Carla Vilela, Jane Silva Roda + Show 4 more

Open Access

https://doi.org/10.1590/s1413-70542015000300009

Copy DOI

Abstract

The arracacha is an alternative of fresh-cut product; however it can be easily degraded after the processing techniques. The objective of this work was to evaluate the useful life of fresh-cut arracacha submitted to two types of cuts and storage, as well as to evaluate the activity of antioxidant enzymes. The roots were selected, sanitized and submitted to two cut types: cubed and grated. Then they were evaluated at 3 times: 0, 3 and 7 days. The cutting in cubes provided higher quality and lower SOD, CAT and APX activity. However, the grated product presented higher PG activity and lower PPO activity. The microbiological safety and the nutritional value were maintained in both cuts during the whole storage period. The useful life, regarding the physicochemical, nutritional and microbiological aspects, can be established at 7 days under refrigeration for fresh-cut arracacha.

Highlights

Fresh-cut products are understood as fruits and vegetables whose natural form has been physically altered, maintaining their fresh state
The search for fresh-cut products has been increasing in recent years. Those minimum processing in fruits and vegetables cause injuries and damage to the tissues. Those processes increase the activity of some antioxidant enzymes (Catalase - CAT, Ascorbate peroxidase - ascorbate peroxidase (APX), Superoxide dismutase - superoxide dismutase (SOD) and Polyphenoloxidase PPO) (Chitarra, 2002)
According to Hard (2000), the action of those enzymes causes the appearance of strange odors, darkening of the vegetable or fruit and reduces product quality and its useful life duration

Summary

Introduction

Fresh-cut products are understood as fruits and vegetables whose natural form has been physically altered, maintaining their fresh state. They undergo hygienic processing and are submitted to one or more physical alterations such as peeling, cutting and slicing, that make them fit for consumption (International Freshcut Produce Association-IFPA, 2002). The search for fresh-cut products has been increasing in recent years Those minimum processing in fruits and vegetables cause injuries and damage to the tissues. Necessary, those processes increase the activity of some antioxidant enzymes (Catalase - CAT, Ascorbate peroxidase - APX, Superoxide dismutase - SOD and Polyphenoloxidase PPO) (Chitarra, 2002). Two of the enzymes that present a high relationship to enzymatic darkening are peroxidase and PPO and as such, the control of those enzymes is of extreme importance to obtain a processed product with quality (Clemente; Pastore, 1998)

Objectives

Methods

Results

Conclusion