Enzymatic Oxidation of Unsaturated Fatty Acids and Carotenoids in Tomato Fruit

  • P. A. Biacs
  • H. G. Daood
  • Beatrix Czinkotai

Abstract

Enzyme-catalyzed decolourization of naturally occurring pigments through coupled oxidation with unsaturated fatty acids was observed more than 40 years ago. The enzyme lipoxygenase /EC.1.13.11.12/ which catalyzes the oxidation of polyunsaturated fatty acids has been found to cause a loss in the colour intensity of many foods of plant origin during storage and processing1. Moreover, lipixygenase can effect by alternative ways the synthesis and stability of plant pigments2.

Keywords

HPLC Chlorophyll Carotenoid Lutein Neoxanthin 

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References

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    Biacs, P., Daood, H., Czinkotai, B. & Hajdu, F.(1987) Acta Hort. 220, 443.Google Scholar

Copyright information

© Akadémiai Kiadó, Budapest 1989

Authors and Affiliations

  • P. A. Biacs
    • 1
  • H. G. Daood
    • 1
  • Beatrix Czinkotai
    • 1
  1. 1.Central Food Research InstituteBudapestHungary

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