Oxidases from mate tea leaves (Ilex paraguariensis): extraction optimization and stability at low and high temperatures
Mate ( Ilex paraguariensis ) is an important natural product in the economic and cultural context of Brazil. Peroxidase and polyphenol oxidase have been responsible for quality deterioration and browning in mate. The objective of this work was to investigate a methodology of extraction and enzymatic...
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| Veröffentlicht in: | Bioprocess and biosystems engineering 2008-10, Vol.31 (6), p.541-550 |
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| creator | Ceni, Giovana C. Baldissera, Eliana M. Antunes, Octávio A. C. Vladimir Oliveira, J. Dariva, Cláudio de Oliveira, Débora |
| description | Mate (
Ilex paraguariensis
) is an important natural product in the economic and cultural context of Brazil. Peroxidase and polyphenol oxidase have been responsible for quality deterioration and browning in mate. The objective of this work was to investigate a methodology of extraction and enzymatic activity determination of oxidases present in mate tea leaves and to evaluate the oxidases stability. The effects of raw-material mass, buffer molar concentration, Triton X-100 addition, extraction pH, pH activity measurement, polyvinylpyrrolidone K90 addition, and centrifugation time were evaluated by the experimental planning methodology. The storage of the oxidases along 150 days at low temperatures showed that no significant difference was found at −4 and −80 °C but significant difference was observed when compared to 4 °C. The results showed that higher activities of oxidases are obtained at similar conditions. The exposition to high-temperatures and the variation of the time of exposition affected the enzymatic activity significantly. |
| doi_str_mv | 10.1007/s00449-007-0196-y |
| format | Article |
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Ilex paraguariensis
) is an important natural product in the economic and cultural context of Brazil. Peroxidase and polyphenol oxidase have been responsible for quality deterioration and browning in mate. The objective of this work was to investigate a methodology of extraction and enzymatic activity determination of oxidases present in mate tea leaves and to evaluate the oxidases stability. The effects of raw-material mass, buffer molar concentration, Triton X-100 addition, extraction pH, pH activity measurement, polyvinylpyrrolidone K90 addition, and centrifugation time were evaluated by the experimental planning methodology. The storage of the oxidases along 150 days at low temperatures showed that no significant difference was found at −4 and −80 °C but significant difference was observed when compared to 4 °C. The results showed that higher activities of oxidases are obtained at similar conditions. The exposition to high-temperatures and the variation of the time of exposition affected the enzymatic activity significantly.</description><identifier>ISSN: 1615-7591</identifier><identifier>EISSN: 1615-7605</identifier><identifier>DOI: 10.1007/s00449-007-0196-y</identifier><identifier>PMID: 18193460</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>Agricultural biotechnology ; Bioengineering ; Biological and medical sciences ; Biotechnology ; Brazil ; Catechol Oxidase - chemistry ; Centrifugation ; Chemistry ; Chemistry and Materials Science ; Chemistry Techniques, Analytical - methods ; Detergents - pharmacology ; Environmental Engineering/Biotechnology ; Enzymatic activity ; Enzymes ; Food Science ; Fundamental and applied biological sciences. Psychology ; High temperature ; Hydrogen-Ion Concentration ; Ilex ; Industrial and Production Engineering ; Industrial Chemistry/Chemical Engineering ; Low temperature ; Models, Statistical ; Octoxynol - pharmacology ; Original Paper ; Oxidoreductases - chemistry ; Oxidoreductases - isolation & purification ; Peroxidases - chemistry ; Plant Extracts - pharmacology ; Povidone - chemistry ; Regression Analysis ; Tea ; Tea - chemistry ; Tea - enzymology ; Tea - metabolism ; Temperature ; Time Factors</subject><ispartof>Bioprocess and biosystems engineering, 2008-10, Vol.31 (6), p.541-550</ispartof><rights>Springer-Verlag 2008</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c430t-5955df7e93c2e8d6fe0430a9d763b6ed5965799f2dea24b1b405b5c7086175443</citedby><cites>FETCH-LOGICAL-c430t-5955df7e93c2e8d6fe0430a9d763b6ed5965799f2dea24b1b405b5c7086175443</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00449-007-0196-y$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00449-007-0196-y$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20653702$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18193460$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ceni, Giovana C.</creatorcontrib><creatorcontrib>Baldissera, Eliana M.</creatorcontrib><creatorcontrib>Antunes, Octávio A. C.</creatorcontrib><creatorcontrib>Vladimir Oliveira, J.</creatorcontrib><creatorcontrib>Dariva, Cláudio</creatorcontrib><creatorcontrib>de Oliveira, Débora</creatorcontrib><title>Oxidases from mate tea leaves (Ilex paraguariensis): extraction optimization and stability at low and high temperatures</title><title>Bioprocess and biosystems engineering</title><addtitle>Bioprocess Biosyst Eng</addtitle><addtitle>Bioprocess Biosyst Eng</addtitle><description>Mate (
Ilex paraguariensis
) is an important natural product in the economic and cultural context of Brazil. Peroxidase and polyphenol oxidase have been responsible for quality deterioration and browning in mate. The objective of this work was to investigate a methodology of extraction and enzymatic activity determination of oxidases present in mate tea leaves and to evaluate the oxidases stability. The effects of raw-material mass, buffer molar concentration, Triton X-100 addition, extraction pH, pH activity measurement, polyvinylpyrrolidone K90 addition, and centrifugation time were evaluated by the experimental planning methodology. The storage of the oxidases along 150 days at low temperatures showed that no significant difference was found at −4 and −80 °C but significant difference was observed when compared to 4 °C. The results showed that higher activities of oxidases are obtained at similar conditions. The exposition to high-temperatures and the variation of the time of exposition affected the enzymatic activity significantly.</description><subject>Agricultural biotechnology</subject><subject>Bioengineering</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>Brazil</subject><subject>Catechol Oxidase - chemistry</subject><subject>Centrifugation</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry Techniques, Analytical - methods</subject><subject>Detergents - pharmacology</subject><subject>Environmental Engineering/Biotechnology</subject><subject>Enzymatic activity</subject><subject>Enzymes</subject><subject>Food Science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>High temperature</subject><subject>Hydrogen-Ion Concentration</subject><subject>Ilex</subject><subject>Industrial and Production Engineering</subject><subject>Industrial Chemistry/Chemical Engineering</subject><subject>Low temperature</subject><subject>Models, Statistical</subject><subject>Octoxynol - pharmacology</subject><subject>Original Paper</subject><subject>Oxidoreductases - chemistry</subject><subject>Oxidoreductases - isolation & purification</subject><subject>Peroxidases - chemistry</subject><subject>Plant Extracts - pharmacology</subject><subject>Povidone - chemistry</subject><subject>Regression Analysis</subject><subject>Tea</subject><subject>Tea - chemistry</subject><subject>Tea - enzymology</subject><subject>Tea - metabolism</subject><subject>Temperature</subject><subject>Time Factors</subject><issn>1615-7591</issn><issn>1615-7605</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNqFkUtv1DAUhS1ERUvhB7BBFhIVLALXju3E7FDFo1Klbso6uklupq7ywnbaGX59PZ2BSkhVVz4-_u6xrcPYGwGfBEDxOQAoZbMkMxDWZJtn7EgYobPCgH7-V2srDtnLEK4BhC4lvGCHohQ2VwaO2O3F2rUYKPDOTwMfMBKPhLwnvEnmh7Oe1nxGj6sFvaMxuPDxC6d19NhEN418mqMb3B-83-DY8hCxdr2LG46R99PtvXnlVlcpd5jJY1w8hVfsoMM-0Ov9esx-ff92efozO7_4cXb69TxrVA4x01brtivI5o2ksjUdQfLRtoXJa0OttkYX1nayJZSqFrUCXeumgNKIQiuVH7OTXe7sp98LhVgNLjTU9zjStITKWFVaqc2ToBTSaA1b8N1_4PW0-DF9IjG6LJXIIUFiBzV-CsFTV83eDeg3lYBq2121667aym131SbNvN0HL_VA7cPEvqwEvN8DGBrsO49j48I_ToLReQEycXLHhXQ0rsg_vPDx2-8A7vKyMw</recordid><startdate>20081001</startdate><enddate>20081001</enddate><creator>Ceni, Giovana C.</creator><creator>Baldissera, Eliana M.</creator><creator>Antunes, Octávio A. C.</creator><creator>Vladimir Oliveira, J.</creator><creator>Dariva, Cláudio</creator><creator>de Oliveira, Débora</creator><general>Springer-Verlag</general><general>Springer</general><general>Springer Nature B.V</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QL</scope><scope>7T7</scope><scope>7X7</scope><scope>7XB</scope><scope>88A</scope><scope>88E</scope><scope>88I</scope><scope>8AO</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>M7N</scope><scope>M7P</scope><scope>P64</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>7QO</scope><scope>7X8</scope></search><sort><creationdate>20081001</creationdate><title>Oxidases from mate tea leaves (Ilex paraguariensis): extraction optimization and stability at low and high temperatures</title><author>Ceni, Giovana C. ; Baldissera, Eliana M. ; Antunes, Octávio A. 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Psychology</topic><topic>High temperature</topic><topic>Hydrogen-Ion Concentration</topic><topic>Ilex</topic><topic>Industrial and Production Engineering</topic><topic>Industrial Chemistry/Chemical Engineering</topic><topic>Low temperature</topic><topic>Models, Statistical</topic><topic>Octoxynol - pharmacology</topic><topic>Original Paper</topic><topic>Oxidoreductases - chemistry</topic><topic>Oxidoreductases - isolation & purification</topic><topic>Peroxidases - chemistry</topic><topic>Plant Extracts - pharmacology</topic><topic>Povidone - chemistry</topic><topic>Regression Analysis</topic><topic>Tea</topic><topic>Tea - chemistry</topic><topic>Tea - enzymology</topic><topic>Tea - metabolism</topic><topic>Temperature</topic><topic>Time Factors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ceni, Giovana C.</creatorcontrib><creatorcontrib>Baldissera, Eliana M.</creatorcontrib><creatorcontrib>Antunes, Octávio A. 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C.</au><au>Vladimir Oliveira, J.</au><au>Dariva, Cláudio</au><au>de Oliveira, Débora</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Oxidases from mate tea leaves (Ilex paraguariensis): extraction optimization and stability at low and high temperatures</atitle><jtitle>Bioprocess and biosystems engineering</jtitle><stitle>Bioprocess Biosyst Eng</stitle><addtitle>Bioprocess Biosyst Eng</addtitle><date>2008-10-01</date><risdate>2008</risdate><volume>31</volume><issue>6</issue><spage>541</spage><epage>550</epage><pages>541-550</pages><issn>1615-7591</issn><eissn>1615-7605</eissn><abstract>Mate (
Ilex paraguariensis
) is an important natural product in the economic and cultural context of Brazil. Peroxidase and polyphenol oxidase have been responsible for quality deterioration and browning in mate. The objective of this work was to investigate a methodology of extraction and enzymatic activity determination of oxidases present in mate tea leaves and to evaluate the oxidases stability. The effects of raw-material mass, buffer molar concentration, Triton X-100 addition, extraction pH, pH activity measurement, polyvinylpyrrolidone K90 addition, and centrifugation time were evaluated by the experimental planning methodology. The storage of the oxidases along 150 days at low temperatures showed that no significant difference was found at −4 and −80 °C but significant difference was observed when compared to 4 °C. The results showed that higher activities of oxidases are obtained at similar conditions. The exposition to high-temperatures and the variation of the time of exposition affected the enzymatic activity significantly.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><pmid>18193460</pmid><doi>10.1007/s00449-007-0196-y</doi><tpages>10</tpages></addata></record> |
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| subjects | Agricultural biotechnology Bioengineering Biological and medical sciences Biotechnology Brazil Catechol Oxidase - chemistry Centrifugation Chemistry Chemistry and Materials Science Chemistry Techniques, Analytical - methods Detergents - pharmacology Environmental Engineering/Biotechnology Enzymatic activity Enzymes Food Science Fundamental and applied biological sciences. Psychology High temperature Hydrogen-Ion Concentration Ilex Industrial and Production Engineering Industrial Chemistry/Chemical Engineering Low temperature Models, Statistical Octoxynol - pharmacology Original Paper Oxidoreductases - chemistry Oxidoreductases - isolation & purification Peroxidases - chemistry Plant Extracts - pharmacology Povidone - chemistry Regression Analysis Tea Tea - chemistry Tea - enzymology Tea - metabolism Temperature Time Factors |
| title | Oxidases from mate tea leaves (Ilex paraguariensis): extraction optimization and stability at low and high temperatures |
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