Kinetics of crude peroxidase inactivation from mangosteen (Garcinia mangostana L.) pericarp by using thermal treatment

Citation

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).

Abstract

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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Additional Metadata

Item Type:	Conference or Workshop Item (Paper)
Divisions:	Faculty of Engineering Faculty of Food Science and Technology Halal Products Research Institute
Publisher:	Faculty of Engineering, Universiti Putra Malaysia
Notes:	Full text are available at Special Collection Division Office.
Keywords:	Peroxidase; Thermal inactivation; Mangosteen pericarp; Kinetics parameters; Blanching
Depositing User:	Samsida Samsudin
Date Deposited:	04 Jun 2014 03:24
Last Modified:	03 Feb 2017 01:20
URI:	http://psasir.upm.edu.my/id/eprint/31427
Statistic Details:	View Download Statistic

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