Lipoxygenase activity during pepper ripening and processing of paprika
1993
Minguez-Mosquera, M.I. | Jaren-Galan, M. | Garrido-Fernandez, J.
The crude enzymatic extract obtained directly by trituration of the fruits of Capsicum annuum in phosphate buffer followed by filtration was shown to be suitable for the measurement of lipoxygenase activity. The use of Triton X-100 did not improve extraction and the use of DTT to protect the enzyme against oxidizers was not necessary. The optimum pH was 7 for the extraction and 6.5 for measurement of activity. The number of previous harvests from the plant had a marked effect on the levels of lipoxygenase activity during ripening of the fruits from two varieties of pepper. During drying, there was a progressive loss of activity in both varieties.
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