Enzymatic Oxidation of Unsaturated Fatty Acids and Carotenoids in Tomato Fruit

P. A. Biacs,H. G. Daood,Beatrix Czinkotai

doi:10.1007/978-1-4684-1303-8_19

Enzymatic Oxidation of Unsaturated Fatty Acids and Carotenoids in Tomato Fruit

P. A. Biacs, H. G. Daood + Show 1 more

https://doi.org/10.1007/978-1-4684-1303-8_19

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Publication Date: Jan 1, 1989

Affiliation: Central Environmental and Food Science Research Institute

#Oxidation Of Unsaturated Fatty Acids #Carotenoids In Tomato Fruit + Show 8 more

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Abstract

Enzyme-catalyzed decolourization of naturally occurring pigments through coupled oxidation with unsaturated fatty acids was observed more than 40 years ago. The enzyme lipoxygenase /EC.1.13.11.12/ which catalyzes the oxidation of polyunsaturated fatty acids has been found to cause a loss in the colour intensity of many foods of plant origin during storage and processing1. Moreover, lipixygenase can effect by alternative ways the synthesis and stability of plant pigments2.

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