INVESTIGADORES
CIVELLO Pedro Marcos
artículos
Título:
Degradation of chlorophylls in strawberry fruits: in vitro evidence of peroxidase-mediated bleaching
Autor/es:
MARTÍNEZ GA; CIVELLO, PM; CHAVES AR; AÑÓN MC
Revista:
ACTA HORTICULTURAE
Editorial:
International Society for Horticultural Science
Referencias:
Año: 2001 vol. 553 p. 551 - 553
ISSN:
0567-7572
Resumen:
Peroxidase (POX) from strawberry fruits was analyzed regarding its
capacity to bleach chlorophyll; it catalyzed the bleaching of chlorophylls
(Chls) and their derivatives in the presence of H2O2 and
phenolic compounds. The optimum reaction conditions were 35°C, pH 5.2, ionic strength
0.2, and 1 mM
H2O2. Compounds with high affinity for the heme group,
radical scavengers and reducing agents inhibited the reaction. Phenolics acted
as cofactors, and monophenols with a p-position substitution showed the highest
activities. Natural coumarins, flavonoids and some of their derivatives were
also evaluated. Only umbelliferone and naringenin were effective as cofactors.
Some of the tested phenols proved not only non-effective but were also
inhibitory. Endogenous phenols of strawberries showed an inhibited
POX-chlorophyll bleaching although this inhibition decreased markedly during
ripening. POX showed higher affinity for a derivatives than for b derivatives. Moreover,
POX more easily degraded derivatives with the Mg2+ ion located in
the ring and with the phytol group removed. The chlorophyll bleaching activity
of POX was present at all the ripening stages analyzed. It was detected in
small green fruits, increased in large green fruits and decreased during ripening.