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Relationship between polyphenols and browning in avocado mesocarp. Comparison between the Fuerte and Lerman cultivars
Year:
1977
Authors :
Kahn, Varda
;
.
Volume :
25
Co-Authors:
Golan, A., Division of Food Technology, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel, Department of Food Science, University of Alberta, Edmonton, Alta., Canada
Kahn, V., Division of Food Technology, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Sadovski, A.Y., Division of Food Technology, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel, Unit of Food Science, Hebrew University of Jerusalem, Faculty of Agriculture, Rehobot, Israel
Facilitators :
From page:
1253
To page:
1260
(
Total pages:
8
)
Abstract:
When avocado fruits are cut and exposed to air, the rate of browning of cv. Fuerte is much higher than that of cv. Lerman. A positive correlation was found between the tendency of the fruit to turn brown, total phenols content and polyphenol oxidase (PPO) activity, but not with o-dihydroxyphenols (ODHP) content. Reasonable separation of the extracted phenols was achieved by TLC chromatography. Of the large number of spots revealed, leucoanthocyanidine, catechin, and simple phenols (specifically caffeic acid) were identified. Other spots were only partially characterized. Similar phenols were identified in the mesocarp extract of both avocado cultivars. Approximation was made of the endogenous level of ODHP that can potentially be oxidized by avocado PPO. Attempts to identify, in the avocado phenol extract, ODHP which can be specifically oxidized by avocado PPO were unsuccessful, although the sensitivity of the technique was within the estimated range of detection.
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DOI :
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
23252
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:57
Scientific Publication
Relationship between polyphenols and browning in avocado mesocarp. Comparison between the Fuerte and Lerman cultivars
25
Golan, A., Division of Food Technology, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel, Department of Food Science, University of Alberta, Edmonton, Alta., Canada
Kahn, V., Division of Food Technology, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Sadovski, A.Y., Division of Food Technology, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel, Unit of Food Science, Hebrew University of Jerusalem, Faculty of Agriculture, Rehobot, Israel
Relationship between polyphenols and browning in avocado mesocarp. Comparison between the Fuerte and Lerman cultivars
When avocado fruits are cut and exposed to air, the rate of browning of cv. Fuerte is much higher than that of cv. Lerman. A positive correlation was found between the tendency of the fruit to turn brown, total phenols content and polyphenol oxidase (PPO) activity, but not with o-dihydroxyphenols (ODHP) content. Reasonable separation of the extracted phenols was achieved by TLC chromatography. Of the large number of spots revealed, leucoanthocyanidine, catechin, and simple phenols (specifically caffeic acid) were identified. Other spots were only partially characterized. Similar phenols were identified in the mesocarp extract of both avocado cultivars. Approximation was made of the endogenous level of ODHP that can potentially be oxidized by avocado PPO. Attempts to identify, in the avocado phenol extract, ODHP which can be specifically oxidized by avocado PPO were unsuccessful, although the sensitivity of the technique was within the estimated range of detection.
Scientific Publication
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