Effect of short-term storage on phenolic content, o-diphenolase and peroxidase activities of cut yam tubers (Dioscorea sp)
The effect of short-term storage on the protein, phosphorus and phenolic content as well as peroxidase and o-diphenolase activities of cut, harvested Jamaican yam (Dioscorea sp) tubers (D rotundata, D alata and D cayenensis) was studied. There was an initial increase in the total phenolic content up...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1992, Vol.60 (3), p.309-312 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Asemota, H.N Wellington, M.A Odutuga, A.A Ahmad, M.H |
| description | The effect of short-term storage on the protein, phosphorus and phenolic content as well as peroxidase and o-diphenolase activities of cut, harvested Jamaican yam (Dioscorea sp) tubers (D rotundata, D alata and D cayenensis) was studied. There was an initial increase in the total phenolic content up to the third week of storage followed by a gradual decrease to the sixth week. Phenolic content was found to be highest in D cayenensis followed by D rotundata and D alata. The activities of peroxidase (EC 1.11.1.7) and o-diphenolase ( EC 1.10.3.1) increased steadily up to the third week of storage and thereafter decreased to the fifth week. The intensity and rapidity of browning in tubers when cut, correlated very closely with the tuber o-diphenolase and phenolic content levels while the onset of rotting correlated with the peroxidase activity levels in the species studied. |
| doi_str_mv | 10.1002/jsfa.2740600306 |
| format | Article |
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There was an initial increase in the total phenolic content up to the third week of storage followed by a gradual decrease to the sixth week. Phenolic content was found to be highest in D cayenensis followed by D rotundata and D alata. The activities of peroxidase (EC 1.11.1.7) and o-diphenolase ( EC 1.10.3.1) increased steadily up to the third week of storage and thereafter decreased to the fifth week. The intensity and rapidity of browning in tubers when cut, correlated very closely with the tuber o-diphenolase and phenolic content levels while the onset of rotting correlated with the peroxidase activity levels in the species studied.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.2740600306</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>London: John Wiley & Sons, Ltd</publisher><subject>Biological and medical sciences ; Dioscorea ; Food industries ; food storage ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; o-disphenolase ; peroxidase ; peroxides ; phenolic compounds ; phenolics ; phosphorus ; storage ; tuber ; yam ; yams</subject><ispartof>Journal of the science of food and agriculture, 1992, Vol.60 (3), p.309-312</ispartof><rights>Copyright © 1992 John Wiley & Sons, Ltd</rights><rights>1993 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4786-4b3d42d3d728046d32b261ff40f51249184952b70863744790cb11aebedb55753</citedby><cites>FETCH-LOGICAL-c4786-4b3d42d3d728046d32b261ff40f51249184952b70863744790cb11aebedb55753</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.2740600306$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.2740600306$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,4010,27850,27904,27905,27906,45555,45556</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4699214$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Asemota, H.N</creatorcontrib><creatorcontrib>Wellington, M.A</creatorcontrib><creatorcontrib>Odutuga, A.A</creatorcontrib><creatorcontrib>Ahmad, M.H</creatorcontrib><title>Effect of short-term storage on phenolic content, o-diphenolase and peroxidase activities of cut yam tubers (Dioscorea sp)</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>The effect of short-term storage on the protein, phosphorus and phenolic content as well as peroxidase and o-diphenolase activities of cut, harvested Jamaican yam (Dioscorea sp) tubers (D rotundata, D alata and D cayenensis) was studied. There was an initial increase in the total phenolic content up to the third week of storage followed by a gradual decrease to the sixth week. Phenolic content was found to be highest in D cayenensis followed by D rotundata and D alata. The activities of peroxidase (EC 1.11.1.7) and o-diphenolase ( EC 1.10.3.1) increased steadily up to the third week of storage and thereafter decreased to the fifth week. The intensity and rapidity of browning in tubers when cut, correlated very closely with the tuber o-diphenolase and phenolic content levels while the onset of rotting correlated with the peroxidase activity levels in the species studied.</description><subject>Biological and medical sciences</subject><subject>Dioscorea</subject><subject>Food industries</subject><subject>food storage</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>o-disphenolase</subject><subject>peroxidase</subject><subject>peroxides</subject><subject>phenolic compounds</subject><subject>phenolics</subject><subject>phosphorus</subject><subject>storage</subject><subject>tuber</subject><subject>yam</subject><subject>yams</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1992</creationdate><recordtype>article</recordtype><sourceid>K30</sourceid><recordid>eNqFkM1PFDEYhxsDiQt49mgTPEjCwNuPaWfiiax8aDaagERvTafTQpfd6dh2gfWvd5YhGE-emjbP73nf_hB6S-CIANDjeXL6iEoOAoCBeIUmBGpZABDYQpOBoEVJOH2NdlKaA0BdCzFBv0-dsybj4HC6DTEX2cYlTjlEfWNx6HB_a7uw8Aab0GXb5UMcitaPrzpZrLsW9zaGR98-XU329z57mzZKs8p4rZc4rxobE_7wyYdkQrQap_5gD207vUj2zfO5i67PTr9PL4rZt_PP05NZYbisRMEb1nLaslbSCrhoGW2oIM5xcCWhvCYVr0vaSKgEk5zLGkxDiLaNbZuylCXbRfujt4_h18qmrOZhFbthpCIMGAFaET5QxyNlYkgpWqf66Jc6rhUBtSlYbQpWfwseEu-fvToZvXBRd8anlxgXdU2fxB9H7MEv7Pp_VvXl6uzknyHFmPYp28eXtI53SkgmS_Xj67m64D-nl5cwVbOBfzfyTgelb-Kw0PUVheGjRErgnLI_VlSkYg</recordid><startdate>1992</startdate><enddate>1992</enddate><creator>Asemota, H.N</creator><creator>Wellington, M.A</creator><creator>Odutuga, A.A</creator><creator>Ahmad, M.H</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>Published for the Society of Chemical Industry by Elsevier Applied Science</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>HJHVS</scope><scope>IZSXY</scope><scope>K30</scope><scope>PAAUG</scope><scope>PAWHS</scope><scope>PAWZZ</scope><scope>PAXOH</scope><scope>PBHAV</scope><scope>PBQSW</scope><scope>PBYQZ</scope><scope>PCIWU</scope><scope>PCMID</scope><scope>PCZJX</scope><scope>PDGRG</scope><scope>PDWWI</scope><scope>PETMR</scope><scope>PFVGT</scope><scope>PGXDX</scope><scope>PIHIL</scope><scope>PISVA</scope><scope>PJCTQ</scope><scope>PJTMS</scope><scope>PLCHJ</scope><scope>PMHAD</scope><scope>PNQDJ</scope><scope>POUND</scope><scope>PPLAD</scope><scope>PQAPC</scope><scope>PQCAN</scope><scope>PQCMW</scope><scope>PQEME</scope><scope>PQHKH</scope><scope>PQMID</scope><scope>PQNCT</scope><scope>PQNET</scope><scope>PQSCT</scope><scope>PQSET</scope><scope>PSVJG</scope><scope>PVMQY</scope><scope>PZGFC</scope></search><sort><creationdate>1992</creationdate><title>Effect of short-term storage on phenolic content, o-diphenolase and peroxidase activities of cut yam tubers (Dioscorea sp)</title><author>Asemota, H.N ; Wellington, M.A ; Odutuga, A.A ; Ahmad, M.H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4786-4b3d42d3d728046d32b261ff40f51249184952b70863744790cb11aebedb55753</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1992</creationdate><topic>Biological and medical sciences</topic><topic>Dioscorea</topic><topic>Food industries</topic><topic>food storage</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>o-disphenolase</topic><topic>peroxidase</topic><topic>peroxides</topic><topic>phenolic compounds</topic><topic>phenolics</topic><topic>phosphorus</topic><topic>storage</topic><topic>tuber</topic><topic>yam</topic><topic>yams</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Asemota, H.N</creatorcontrib><creatorcontrib>Wellington, M.A</creatorcontrib><creatorcontrib>Odutuga, A.A</creatorcontrib><creatorcontrib>Ahmad, M.H</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Periodicals Index Online Segment 19</collection><collection>Periodicals Index Online Segment 30</collection><collection>Periodicals Index Online</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - West</collection><collection>Primary Sources Access (Plan D) - International</collection><collection>Primary Sources Access & Build (Plan A) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Midwest</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Northeast</collection><collection>Primary Sources Access (Plan D) - Southeast</collection><collection>Primary Sources Access (Plan D) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Southeast</collection><collection>Primary Sources Access (Plan D) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - UK / I</collection><collection>Primary Sources Access (Plan D) - Canada</collection><collection>Primary Sources Access (Plan D) - EMEALA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - International</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - International</collection><collection>Primary Sources Access (Plan D) - West</collection><collection>Periodicals Index Online Segments 1-50</collection><collection>Primary Sources Access (Plan D) - APAC</collection><collection>Primary Sources Access (Plan D) - Midwest</collection><collection>Primary Sources Access (Plan D) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Canada</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - EMEALA</collection><collection>Primary Sources Access & Build (Plan A) - APAC</collection><collection>Primary Sources Access & Build (Plan A) - Canada</collection><collection>Primary Sources Access & Build (Plan A) - West</collection><collection>Primary Sources Access & Build (Plan A) - EMEALA</collection><collection>Primary Sources Access (Plan D) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - Midwest</collection><collection>Primary Sources Access & Build (Plan A) - North Central</collection><collection>Primary Sources Access & Build (Plan A) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - Southeast</collection><collection>Primary Sources Access (Plan D) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - APAC</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - MEA</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Asemota, H.N</au><au>Wellington, M.A</au><au>Odutuga, A.A</au><au>Ahmad, M.H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of short-term storage on phenolic content, o-diphenolase and peroxidase activities of cut yam tubers (Dioscorea sp)</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>1992</date><risdate>1992</risdate><volume>60</volume><issue>3</issue><spage>309</spage><epage>312</epage><pages>309-312</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>The effect of short-term storage on the protein, phosphorus and phenolic content as well as peroxidase and o-diphenolase activities of cut, harvested Jamaican yam (Dioscorea sp) tubers (D rotundata, D alata and D cayenensis) was studied. There was an initial increase in the total phenolic content up to the third week of storage followed by a gradual decrease to the sixth week. Phenolic content was found to be highest in D cayenensis followed by D rotundata and D alata. The activities of peroxidase (EC 1.11.1.7) and o-diphenolase ( EC 1.10.3.1) increased steadily up to the third week of storage and thereafter decreased to the fifth week. The intensity and rapidity of browning in tubers when cut, correlated very closely with the tuber o-diphenolase and phenolic content levels while the onset of rotting correlated with the peroxidase activity levels in the species studied.</abstract><cop>London</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.2740600306</doi><tpages>4</tpages></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 1992, Vol.60 (3), p.309-312 |
| issn | 0022-5142 1097-0010 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete; Periodicals Index Online |
| subjects | Biological and medical sciences Dioscorea Food industries food storage Fruit and vegetable industries Fundamental and applied biological sciences. Psychology o-disphenolase peroxidase peroxides phenolic compounds phenolics phosphorus storage tuber yam yams |
| title | Effect of short-term storage on phenolic content, o-diphenolase and peroxidase activities of cut yam tubers (Dioscorea sp) |
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