Inactivation of polyphenol oxidase and peroxidase activity in mangosteen pericarp via blanching: correlation between anthocyanins and enzyme activities
Mangosteen pericarp (MP), rich in polyphenols and antioxidants, is often discarded as agro-waste. Its anthocyanins (ACNs), potential natural colourants, are compromised by high polyphenol oxidase (PPO) and peroxidase (POD) activity. This study examined the effects of hot water and steam blanching on...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Oxford University Press
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115707/ http://psasir.upm.edu.my/id/eprint/115707/1/115707.pdf |
| _version_ | 1848866845885464576 |
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| author | Ijod, Giroon Mohamed Nawawi, Nur Izzati Sulaiman, Rabiha Khalid, Nurul Izzah Anwar, Farooq Mohd Adzahan, Noranizan Mohamad Azman, Ezzat |
| author_facet | Ijod, Giroon Mohamed Nawawi, Nur Izzati Sulaiman, Rabiha Khalid, Nurul Izzah Anwar, Farooq Mohd Adzahan, Noranizan Mohamad Azman, Ezzat |
| author_sort | Ijod, Giroon |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Mangosteen pericarp (MP), rich in polyphenols and antioxidants, is often discarded as agro-waste. Its anthocyanins (ACNs), potential natural colourants, are compromised by high polyphenol oxidase (PPO) and peroxidase (POD) activity. This study examined the effects of hot water and steam blanching on PPO and POD inactivation in MP. Blanching for 0, 30, 60, 90 and 120 s at 100°C. Hot water inactivated 89.57% PPO (t1/2 = ~67 s) and 92.13% POD (t1/2 = ~33.6 s), while steam inactivated 52.81% PPO (t1/2 = ~113.7 s) and 97.07% POD (t1/2 = ~61.8 s). Despite better enzyme inactivation with hot water, it adversely affected ACNs stability. Steam blanching for 90 s, as determined by principal component analysis (PCA), preserved the highest ACNs, phenolics, and antioxidant activities. Cyanidin-3-O-sophoroside (C3S) and cyanidin-3-O-glucoside (C3G) were identified via LCMS and HPLC, offering insights for preserving ACNs as natural colourants. |
| first_indexed | 2025-11-15T14:27:05Z |
| format | Article |
| id | upm-115707 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:27:05Z |
| publishDate | 2025 |
| publisher | Oxford University Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1157072025-07-22T06:18:50Z http://psasir.upm.edu.my/id/eprint/115707/ Inactivation of polyphenol oxidase and peroxidase activity in mangosteen pericarp via blanching: correlation between anthocyanins and enzyme activities Ijod, Giroon Mohamed Nawawi, Nur Izzati Sulaiman, Rabiha Khalid, Nurul Izzah Anwar, Farooq Mohd Adzahan, Noranizan Mohamad Azman, Ezzat Mangosteen pericarp (MP), rich in polyphenols and antioxidants, is often discarded as agro-waste. Its anthocyanins (ACNs), potential natural colourants, are compromised by high polyphenol oxidase (PPO) and peroxidase (POD) activity. This study examined the effects of hot water and steam blanching on PPO and POD inactivation in MP. Blanching for 0, 30, 60, 90 and 120 s at 100°C. Hot water inactivated 89.57% PPO (t1/2 = ~67 s) and 92.13% POD (t1/2 = ~33.6 s), while steam inactivated 52.81% PPO (t1/2 = ~113.7 s) and 97.07% POD (t1/2 = ~61.8 s). Despite better enzyme inactivation with hot water, it adversely affected ACNs stability. Steam blanching for 90 s, as determined by principal component analysis (PCA), preserved the highest ACNs, phenolics, and antioxidant activities. Cyanidin-3-O-sophoroside (C3S) and cyanidin-3-O-glucoside (C3G) were identified via LCMS and HPLC, offering insights for preserving ACNs as natural colourants. Oxford University Press 2025-01-08 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/115707/1/115707.pdf Ijod, Giroon and Mohamed Nawawi, Nur Izzati and Sulaiman, Rabiha and Khalid, Nurul Izzah and Anwar, Farooq and Mohd Adzahan, Noranizan and Mohamad Azman, Ezzat (2025) Inactivation of polyphenol oxidase and peroxidase activity in mangosteen pericarp via blanching: correlation between anthocyanins and enzyme activities. International Journal of Food Science and Technology, 60 (1). art. no. vvae010. pp. 1-9. ISSN 0950-5423; eISSN: 1365-2621 https://academic.oup.com/ijfst/article/doi/10.1093/ijfood/vvae010/7943342 10.1093/ijfood/vvae010 |
| spellingShingle | Ijod, Giroon Mohamed Nawawi, Nur Izzati Sulaiman, Rabiha Khalid, Nurul Izzah Anwar, Farooq Mohd Adzahan, Noranizan Mohamad Azman, Ezzat Inactivation of polyphenol oxidase and peroxidase activity in mangosteen pericarp via blanching: correlation between anthocyanins and enzyme activities |
| title | Inactivation of polyphenol oxidase and peroxidase activity in mangosteen pericarp via blanching: correlation between anthocyanins and enzyme activities |
| title_full | Inactivation of polyphenol oxidase and peroxidase activity in mangosteen pericarp via blanching: correlation between anthocyanins and enzyme activities |
| title_fullStr | Inactivation of polyphenol oxidase and peroxidase activity in mangosteen pericarp via blanching: correlation between anthocyanins and enzyme activities |
| title_full_unstemmed | Inactivation of polyphenol oxidase and peroxidase activity in mangosteen pericarp via blanching: correlation between anthocyanins and enzyme activities |
| title_short | Inactivation of polyphenol oxidase and peroxidase activity in mangosteen pericarp via blanching: correlation between anthocyanins and enzyme activities |
| title_sort | inactivation of polyphenol oxidase and peroxidase activity in mangosteen pericarp via blanching: correlation between anthocyanins and enzyme activities |
| url | http://psasir.upm.edu.my/id/eprint/115707/ http://psasir.upm.edu.my/id/eprint/115707/ http://psasir.upm.edu.my/id/eprint/115707/ http://psasir.upm.edu.my/id/eprint/115707/1/115707.pdf |