Evaluation of the inhibitor effect of polifenol oxidaza enzyme in an avocado sauce (Persea americana)
This research is to rate the inhibition of Polyphenol Oxidase enzyme in a paste made of avocado (Persea Americana Mill) variety Hass through an onion peel (Allium Cepa) from two sorts of bulbs, white one and red one; exposed to two thermic treatments over 100°C and 115°C aiming to inhibit the effect...
- Autores:
- Tipo de recurso:
- Fecha de publicación:
- 2020
- Institución:
- Universidad Católica de Pereira
- Repositorio:
- Repositorio Institucional - RIBUC
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.ucp.edu.co:10785/13666
- Acceso en línea:
- https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/1775
http://hdl.handle.net/10785/13666
- Palabra clave:
- Rights
- openAccess
- License
- Derechos de autor 2020 Entre Ciencia e Ingeniería
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Evaluation of the inhibitor effect of polifenol oxidaza enzyme in an avocado sauce (Persea americana)Evaluación del efecto inhibidor de la enzima polifenol oxidasa en una salsa de aguacate (Persea americana)This research is to rate the inhibition of Polyphenol Oxidase enzyme in a paste made of avocado (Persea Americana Mill) variety Hass through an onion peel (Allium Cepa) from two sorts of bulbs, white one and red one; exposed to two thermic treatments over 100°C and 115°C aiming to inhibit the effect of Polyphenol Oxidase which convert Phenols into Quinones causing the enzymatic browning. So that it implied to perform diversity of treatments, employing an inhibitor agent on different concentrations and periods of time in order to determine the ideal applications on determined times which required measuring the absorbance in four treatments, 1:0, 1.1, 1.2 and 2.1 respectively corresponding to the enzyme and the inhibitor agent, as a result of the enzymatic activity test a complete inhibition was reached for a concentration of 1:2 for the white bulb onion case in temperature of 100°C related to enzyme substratum; in red bulb onion case the inhibition varied for each treatment.Esta investigación busca estimar la inhibición de la enzima polifenol oxidasa en una pasta de Persea Americana variedad Hass por medio de la cáscara de cebolla (Allium cepa) de dos especies bulbo blanco y rojo sometidas a dos tratamientos térmicos de 100°C y 115 °C, con el fin de inhibir la polifenol oxidasa la cual convierte los fenoles en quinonas, causando el pardeamiento enzimático; para ello se realizaron diferentes tratamientos, utilizando la aplicación de un agente inhibidor a concentraciones y tiempos diferentes buscando aplicaciones ideales a tiempos determinados, se midieron las absorbancias de cuatro tratamientos, 1:0, 1.1, 1.2 y 2.1 respectivamente correspondientes a la enzima y al agente inhibidor, como resultados de la evaluación la actividad enzimática, se logró inhibición completa para una concentración 1:2 para la cebolla de bulbo blanco a temperatura de 100 °C en relación enzima sustrato, con la cebolla roja la inhibición fue variable para cada tratamiento.Universidad Católica de Pereira2023-08-29T03:49:36Z2023-08-29T03:49:36Z2020-07-19Artículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_2df8fbb1application/pdfapplication/xmlhttps://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/177510.31908/19098367.1775http://hdl.handle.net/10785/13666Entre ciencia e ingeniería; Vol 14 No 27 (2020); 58-62Entre Ciencia e Ingeniería; Vol. 14 Núm. 27 (2020); 58-62Entre ciencia e ingeniería; v. 14 n. 27 (2020); 58-622539-41691909-8367spahttps://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/1775/1699https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/1775/2574Derechos de autor 2020 Entre Ciencia e Ingenieríahttps://creativecommons.org/licenses/by-nc/4.0/deed.es_EShttps://creativecommons.org/licenses/by-nc/4.0/deed.es_ESinfo:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Vega Contreras, Nelson AlfonsoSalazar Mercado, Seir AntonioBautista, Linda TatianaMuñoz, Gloriaoai:repositorio.ucp.edu.co:10785/136662025-01-27T23:58:42Z |
| dc.title.none.fl_str_mv |
Evaluation of the inhibitor effect of polifenol oxidaza enzyme in an avocado sauce (Persea americana) Evaluación del efecto inhibidor de la enzima polifenol oxidasa en una salsa de aguacate (Persea americana) |
| title |
Evaluation of the inhibitor effect of polifenol oxidaza enzyme in an avocado sauce (Persea americana) |
| spellingShingle |
Evaluation of the inhibitor effect of polifenol oxidaza enzyme in an avocado sauce (Persea americana) |
| title_short |
Evaluation of the inhibitor effect of polifenol oxidaza enzyme in an avocado sauce (Persea americana) |
| title_full |
Evaluation of the inhibitor effect of polifenol oxidaza enzyme in an avocado sauce (Persea americana) |
| title_fullStr |
Evaluation of the inhibitor effect of polifenol oxidaza enzyme in an avocado sauce (Persea americana) |
| title_full_unstemmed |
Evaluation of the inhibitor effect of polifenol oxidaza enzyme in an avocado sauce (Persea americana) |
| title_sort |
Evaluation of the inhibitor effect of polifenol oxidaza enzyme in an avocado sauce (Persea americana) |
| description |
This research is to rate the inhibition of Polyphenol Oxidase enzyme in a paste made of avocado (Persea Americana Mill) variety Hass through an onion peel (Allium Cepa) from two sorts of bulbs, white one and red one; exposed to two thermic treatments over 100°C and 115°C aiming to inhibit the effect of Polyphenol Oxidase which convert Phenols into Quinones causing the enzymatic browning. So that it implied to perform diversity of treatments, employing an inhibitor agent on different concentrations and periods of time in order to determine the ideal applications on determined times which required measuring the absorbance in four treatments, 1:0, 1.1, 1.2 and 2.1 respectively corresponding to the enzyme and the inhibitor agent, as a result of the enzymatic activity test a complete inhibition was reached for a concentration of 1:2 for the white bulb onion case in temperature of 100°C related to enzyme substratum; in red bulb onion case the inhibition varied for each treatment. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-07-19 2023-08-29T03:49:36Z 2023-08-29T03:49:36Z |
| dc.type.none.fl_str_mv |
Artículo de revista http://purl.org/coar/resource_type/c_6501 http://purl.org/coar/version/c_970fb48d4fbd8a85 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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publishedVersion |
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https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/1775 10.31908/19098367.1775 http://hdl.handle.net/10785/13666 |
| url |
https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/1775 http://hdl.handle.net/10785/13666 |
| identifier_str_mv |
10.31908/19098367.1775 |
| dc.language.none.fl_str_mv |
spa |
| language |
spa |
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https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/1775/1699 https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/1775/2574 |
| dc.rights.none.fl_str_mv |
Derechos de autor 2020 Entre Ciencia e Ingeniería https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 |
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Derechos de autor 2020 Entre Ciencia e Ingeniería https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES http://purl.org/coar/access_right/c_abf2 |
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openAccess |
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application/pdf application/xml |
| dc.publisher.none.fl_str_mv |
Universidad Católica de Pereira |
| publisher.none.fl_str_mv |
Universidad Católica de Pereira |
| dc.source.none.fl_str_mv |
Entre ciencia e ingeniería; Vol 14 No 27 (2020); 58-62 Entre Ciencia e Ingeniería; Vol. 14 Núm. 27 (2020); 58-62 Entre ciencia e ingeniería; v. 14 n. 27 (2020); 58-62 2539-4169 1909-8367 |
| institution |
Universidad Católica de Pereira |
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1844494644125106176 |