Caracterização física, química e atividade da polifenoloxidase e peroxidase em brotos de palma.

Abstract

The objective of this work is to determine the activity of the polyphenoloxidase (PPO) and peroxidase (POD) enzymes in palm sprouts at different stages of development, evaluating their effects on the quality of sprouts as vegetables. The ‘Orelha de elefante’ cultivars, 4 to 20 cm long, came from the rural area of the city of Pombal-PB and were taken to the Food Analysis laboratory. The sprouts were then evaluated for the activity of the polyphenoloxidase enzyme, peroxidase and their physical, chemical and chemical characteristics. The experimental design was the completely randomized (DIC) with the cultivar 'Orelha de elefante' in four stages of development: stage 1 - sprouts of 4.0 to 8.0 cm; Stage 2 - sprouts of 8.01 to 12.0 cm; Stage 3 - sprouts 12.01 to 16.0 cm; Stage 4 - sprouts of 16.01 to 20.0 cm. Changes in the green color of the palm sprouts are not related only to chlorophylls. Stages E3 and E4 stood out with the best nutritional quality, containing higher levels of bioactive compounds. In the E1 and E2 stages a lower enzymatic activity was found and they were more indicated for the consumption. Palm sprouts are less subject to enzymatic browning than commercially valued vegetables.