The effects of flavonol, acetate and copper on the activity of polyphenoloxidase in local cocoa beans
Por: Said, M.B
| Idrus, A.Z.
Editor: 1976Tema(s): CACAO | FERMENTACION | COMPOSICION QUIMICA | FLAVONOIDES | ACETATOS | COBRE | COMPUESTOS FENOLICOS | CALIDAD | MALASIA | GHANA | CACAO (PLANT) | FERMENTATION | CHEMICAL COMPOSITION | FLAVONOIDS | ACETATES | COPPER | PHENOLIC COMPOUNDS | QUALITY | MALAYSIA | GHANAClasificación CDD: 633.7466
En: MARDI Research Bulletin (Malasia) v. 4(1) p. 21-27Resumen: The nature of higher residual acidity in Malaysian cocoa beans which is responsible for the lower bean quality has been investigated. Malaysian cocoa beans have been found to contain a higher polyphenol level than Ghanian cocoa beans. This was suggested to be correspondent to a lower polyphenolic degradating-enzyme activity. Other workers have also found Malaysian cocoa beans to be high in acetic acid and copper content. These, together with the previous finding leads to the studies of their effects on the activity of polyphenoloxidase in Malaysian cocoa beans. Copper showed inhibition at 25 ppm, acetate at 0.25 mm and flavonol (quercetin) at 0.1 mm. The mechanism of their inhibitions are explained. Methods to improve Malaysian cocoa bean quality are also suggested.
| Tipo de ítem | Ubicación actual | Colección | Signatura | Estado | Fecha de vencimiento | Código de barras |
|---|---|---|---|---|---|---|
Analítica
|
Biblioteca Conmemorativa Orton | Colección de revistas | Disponible | 83761 |
Ilus. 1 tab. 16 ref. Sum. (En, In)
The nature of higher residual acidity in Malaysian cocoa beans which is responsible for the lower bean quality has been investigated. Malaysian cocoa beans have been found to contain a higher polyphenol level than Ghanian cocoa beans. This was suggested to be correspondent to a lower polyphenolic degradating-enzyme activity. Other workers have also found Malaysian cocoa beans to be high in acetic acid and copper content. These, together with the previous finding leads to the studies of their effects on the activity of polyphenoloxidase in Malaysian cocoa beans. Copper showed inhibition at 25 ppm, acetate at 0.25 mm and flavonol (quercetin) at 0.1 mm. The mechanism of their inhibitions are explained. Methods to improve Malaysian cocoa bean quality are also suggested.
No hay comentarios para este ejemplar.