Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water
Abstract
Summary Coconut water is an isotonic beverage naturally obtained from the green coconut. After extracted and exposed to air, it is rapidly degraded by enzymes peroxidase (POD) and polyphenoloxidase (PPO). To study the effect of thermal processing on coconut water enzymatic activity, batch process was conducted at three different temperatures, and at eight holding times. The residual activity values suggest the presence of two isoenzymes with different thermal resistances, at least, and a two‐component first‐order model was considered to model the enzymatic inactivation parameters. The decimal reduction time at 86.9 °C (D86.9 °C) determined were 6.0 s and 11.3 min for PPO heat labile and heat resistant fractions, respectively, with average z‐value = 5.6 °C (temperature difference required for tenfold change in D). For POD, D86.9 °C = 8.6 s (z = 3.4 °C) for the heat labile fraction was obtained and D86.9 °C = 26.3 min (z = 6.7 °C) for the heat resistant one.
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The presence of polyphenols and O-quinones in these forms of coconut water is indicated by the resultant yellow colour.
“In these forms of coconut water, the presence of polyphenols and O-quinones, is indicated by the resultant yellow colour; These are formed by the reactions of hydroxylated amino acids, catalysed by the innate heat stable polyphenol oxidases and pereoxidases and by free radicals, in the presence of oxygen [20].”
From Potential Bacterial Health Risk Posed to Consumers of Fresh Coconut (<i>Cocos nucifera</i> L.) Water (2012) · cites this paper as [20]
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Coconut water uses, composition and properties: a review
Prades, A., Dornier, M., Diop, N., & Pain, J.-P. (2012) · Fruits · doi:10.1051/fruits/2012002 · Cited by 284 · see citing works
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Prades, A., Dornier, M., Diop, N., & Pain, J.-P. (2012) · Fruits · doi:10.1051/fruits/2012009 · Cited by 91 · see citing works
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Chemical composition of thermally processed coconut water evaluated by GC–MS, UPLC-HRMS, and NMR
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Cold plasma—A new technology for maintaining key aroma compounds and flavor in coconut water
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Composition, Properties and Reactions of Coconut Water
Rethinam, P., & Krishnakumar, V. (2022) · Coconut Water · doi:10.1007/978-3-031-10713-9_4 · Cited by 9 · see citing works
- Authors
- Murasaki‐Aliberti, N. D. C., Da Silva, R. M. S., Gut, J. A. W., & Tadini, C. C.
- Affiliations
- Universidade de São Paulo (BR)
- Corresponding author
- Tadini, Carmen C.
- Venue
- International Journal of Food Science & Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 2009-11-17
- Volume
- 44
- Issue
- 12
- Pages
- 2662-2668
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W2152887900
- Cited by
- 46
- References
- 2
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 5 · 2022: 6 · 2021: 1 · 2020: 4 · 2019: 4 · 2018: 3 · 2017: 2 · 2016: 4 · 2015: 4 · 2013: 3 · 2012: 4
- FWCI
- 2.17
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Science & Technology (publishedVersion)
- Scientific Electronic Library Online (São Paulo Research Foundation, Latin American and Caribbean Center on Health Sciences Information, Conselho Nacional de Desenvolvimento Científico e Tecnológico) (publishedVersion)
- Funders
- Fundação de Amparo à Pesquisa do Estado de São Paulo
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Keywords
- coconut water, green coconut, polyphenol oxidase, peroxidase, thermal inactivation, enzyme activity, isozymes, heat resistance, D-value, Z-score, thermal processing, beverage shelf life
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