POLYPHENOLOXIDASE AND PEROXIDASE ACTIVITY IN JUICES FROM DIFFERENT PARTS OF 3 SUGARCANE CULTIVARS STALKS

• Grant number: 10/09967-3
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: November 01, 2010
• End date: October 31, 2011
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Marcos Omir Marques
• Grantee: Taciana Caroline Alvarenga
• Host Institution: Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil

Abstract

The enzyme activity causes a color change in the sugar cane from the reaction of phenolic compounds, and consequently the enzymatic browning. The PPO activity found in the juice varies according to cultivate sugarcane and parts of the stem where the juice was extracted, and this in turn interferes with the quality of the final product, sugar. Therefore, this research project aims to quantify the activity of PPO extracted from broths of nodes and internodes of three varieties of cane sugar, in order to seek a new criterion for assessing the suitability of cultivars to production of sugar or ethanol.