title: Characterization of a tomato polyphenol oxidase and its role in browning and lycopene content.
abstract: Polyphenol oxidase (PPO) was extracted from five Sicilian varieties of tomato fruit [Pizzutello, Naomi (Hazera), F1 PS212 (Peto seed), Rosa Maletto, and PO228] and assayed with a method using 3-methylbenzothyazolinone hydrazone (MBTH) as chromophore coupling agent. 3,4-Dihydroxyphenylacetic acid was chosen for tomato PPO activity determination. The tomato PPO had maximum activity at pH 4.8. The pH of juice in ripe fruits is between 4.1 and 4.4, a range in which PPO relative activity is between 74 and 87%. The optimum temperature of activity for tomato PPO was 40 degrees C; the enzyme showed a good relative activity (55% of the maximum) at cold-storage temperature (4 degrees C). PPO retained 82% relative activity at an NaCl concentration of 0.1 M; at higher concentrations the PPO became gradually inactivated. The commercial variety Naomi is more susceptible to enzymatic browning than the local varieties Pizzutello, Rosa Maletto and PO228, due to higher PPO activity levels. This result confirms the suitability of these local tomato varieties to national markets. Results from storage tests seem to relate PPO activity with color changes associated with browning and lycopene degradation, because lycopene is an antioxidant agent that reconstitutes the polyphenols oxidized by the action of PPO.
authors.affiliation: Dipartimento di OrtoFloroArboricoltura e Tecnologie Agroalimentari, DOFATA, University of Catania, Via Santa Sofia 98, 95100 Catania, Italy. gspagna@unict.it
authors.forename: Giovanni
authors.initials: G
authors.lastname: Spagna
authors.forename: Riccardo N
authors.initials: RN
authors.lastname: Barbagallo
authors.forename: Marco
authors.initials: M
authors.lastname: Chisari
authors.forename: Ferdinando
authors.initials: F
authors.lastname: Branca
mesh_terms: D002338:Carotenoids / Q000032:analysis*; D004156:Catechol Oxidase / Q000378:metabolism*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004791:Enzyme Inhibitors / Q000494:pharmacology; D004795:Enzyme Stability; D005638:Fruit / Q000737:chemistry / Q000201:enzymology*; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D000077276:Lycopene; D018551:Solanum lycopersicum / Q000737:chemistry / Q000201:enzymology*; D015416:Maillard Reaction; D012965:Sodium Chloride / Q000494:pharmacology; D013379:Substrate Specificity; D013696:Temperature
chemical_list: D004791:Enzyme Inhibitors; D002338:Carotenoids; D012965:Sodium Chloride; D004156:Catechol Oxidase; D000077276:Lycopene