Kinetics of crude peroxidase inactivation from mangosteen (Garcinia mangostana L.) pericarp by using thermal treatment
Mangosteen (Garcinia mangostana L.) pericarp is a good source of phytochemicals that could be used as a valuable food ingredient. Blanching prior to further process can help to preserve phytochemicals. In this research, kinetics of crud peroxidase (POD) inactivation from mangosteen pericarp was inve...
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Faculty of Engineering, Universiti Putra Malaysia
2012
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my.upm.eprints.314272017-02-03T01:20:49Z http://psasir.upm.edu.my/id/eprint/31427/ Kinetics of crude peroxidase inactivation from mangosteen (Garcinia mangostana L.) pericarp by using thermal treatment Deylami, Mahsa Ziabakhsh Abdul Rahman, Russly Bakar, Jamilah Olusegun, Lasekan Tan, Chin Ping Mangosteen (Garcinia mangostana L.) pericarp is a good source of phytochemicals that could be used as a valuable food ingredient. Blanching prior to further process can help to preserve phytochemicals. In this research, kinetics of crud peroxidase (POD) inactivation from mangosteen pericarp was investigated. Hot water blanching at temperature range of 70-100°C for 11min was applied. Kinetics of enzyme inactivation followed monophasic first-order model (R2=0.977-0.985) suggesting rapid inactivation of heat-labile fraction of the enzyme during the first seconds of treatment. The inactivation rate constant was 0.1189min-1 and 0.2424min-1 for 85℃ and 100℃, respectively. The activation energy (Ea) forperoxidase inactivation was 6699.9Jmol-1.The result of this work is a good tool to optimize thermal treatment of mangosteen pericarp. Faculty of Engineering, Universiti Putra Malaysia 2012 Conference or Workshop Item NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/31427/1/ID%2031427.pdf Deylami, Mahsa Ziabakhsh and Abdul Rahman, Russly and Bakar, Jamilah and Olusegun, Lasekan and Tan, Chin Ping (2012) Kinetics of crude peroxidase inactivation from mangosteen (Garcinia mangostana L.) pericarp by using thermal treatment. In: International Conference on Agricultural and Food Engineering for Life (Cafei2012), 26-28 Nov. 2012, Palm Garden Hotel, Putrajaya. (pp. 360-364). http://cafei.upm.edu.my/download.php?filename=/TechnicalPapers/CAFEi2012_125.pdf |
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Mangosteen (Garcinia mangostana L.) pericarp is a good source of phytochemicals that could be used as a valuable food ingredient. Blanching prior to further process can help to preserve phytochemicals. In this research, kinetics of crud peroxidase (POD) inactivation from mangosteen pericarp was investigated. Hot water blanching at temperature range of 70-100°C for 11min was applied. Kinetics of enzyme inactivation followed monophasic first-order model (R2=0.977-0.985) suggesting rapid inactivation of heat-labile fraction of the enzyme during the first seconds of treatment. The inactivation rate constant was 0.1189min-1 and 0.2424min-1 for 85℃ and 100℃, respectively. The activation energy (Ea) forperoxidase inactivation was 6699.9Jmol-1.The result of this work is a good tool to optimize thermal treatment of mangosteen pericarp. |
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Conference or Workshop Item |
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Deylami, Mahsa Ziabakhsh Abdul Rahman, Russly Bakar, Jamilah Olusegun, Lasekan Tan, Chin Ping |
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Deylami, Mahsa Ziabakhsh Abdul Rahman, Russly Bakar, Jamilah Olusegun, Lasekan Tan, Chin Ping Kinetics of crude peroxidase inactivation from mangosteen (Garcinia mangostana L.) pericarp by using thermal treatment |
author_facet |
Deylami, Mahsa Ziabakhsh Abdul Rahman, Russly Bakar, Jamilah Olusegun, Lasekan Tan, Chin Ping |
author_sort |
Deylami, Mahsa Ziabakhsh |
title |
Kinetics of crude peroxidase inactivation from mangosteen (Garcinia mangostana L.) pericarp by using thermal treatment |
title_short |
Kinetics of crude peroxidase inactivation from mangosteen (Garcinia mangostana L.) pericarp by using thermal treatment |
title_full |
Kinetics of crude peroxidase inactivation from mangosteen (Garcinia mangostana L.) pericarp by using thermal treatment |
title_fullStr |
Kinetics of crude peroxidase inactivation from mangosteen (Garcinia mangostana L.) pericarp by using thermal treatment |
title_full_unstemmed |
Kinetics of crude peroxidase inactivation from mangosteen (Garcinia mangostana L.) pericarp by using thermal treatment |
title_sort |
kinetics of crude peroxidase inactivation from mangosteen (garcinia mangostana l.) pericarp by using thermal treatment |
publisher |
Faculty of Engineering, Universiti Putra Malaysia |
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2012 |
url |
http://psasir.upm.edu.my/id/eprint/31427/1/ID%2031427.pdf http://psasir.upm.edu.my/id/eprint/31427/ http://cafei.upm.edu.my/download.php?filename=/TechnicalPapers/CAFEi2012_125.pdf |
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