Detection and identification of the polyphenoloxidase substrate of the banana

Detection and identification of the polyphenoloxidase substrate of the banana

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ABSTRACT BLACKENING of the fruit of the banana may occur during cultivation, when the cause is usually of pathological origin, or during storage if ripening is not adequately controlled. The biochemical changes involved in the blackening of the fruit have received little study, although evidence for the existence of an enzyme system in the fruit of the banana capable of oxidizing substances of the catechol type was presented by Onslow1 in 1920. The existence of flavonoid compounds in the edible banana has been reported2,3. Robinson2 detected delphinidin in the hydrolysis products of the pulp of an edible banana while Simmonds3, who has described the anthocyanin pigments of the bracts of a number of banana species in detail, reported that the skin and pulp of fruit of the edible varieties contained large amounts of leucoanthocyanins. Indirect evidence was, however, obtained3 that the polyphenol oxidase system of the banana was unable to act on the leucoanthocyanins present to produce brown colorations. Recently, the presence of serotonin and related compounds in the fruit of the banana was reported by Waalkes _et al._ 5. The ability of these compounds to serve as substrates for polyphenoloxidase was not, however, explored. Access through your institution Buy or subscribe This is a preview of subscription content, access via your institution ACCESS OPTIONS Access through your institution Subscribe to this journal Receive 51 print issues and online access $199.00 per year only $3.90 per issue Learn more Buy this article * Purchase on SpringerLink * Instant access to full article PDF Buy now Prices may be subject to local taxes which are calculated during checkout ADDITIONAL ACCESS OPTIONS: * Log in * Learn about institutional subscriptions * Read our FAQs * Contact customer support SIMILAR CONTENT BEING VIEWED BY OTHERS MELANIN IS A PLENTEOUS BIOACTIVE PHENOLIC COMPOUND IN DATE FRUITS (_PHOENIX DACTYLIFERA_ L.) Article Open access 22 April 2022 MULTIVARIATE ANALYSIS OF POLYPHENOLIC CONTENT AND IN VITRO ANTIOXIDANT CAPACITY OF WILD AND CULTIVATED BERRIES FROM BOSNIA AND HERZEGOVINA Article Open access 28 September 2021 COMPARISON OF BIOACTIVE COMPOUNDS AND HEALTH PROMOTING PROPERTIES OF FRUITS AND LEAVES OF APPLE, PEAR AND QUINCE Article Open access 12 October 2021 REFERENCES * Onslow, M. W., _Biochem. J._, 14, 541 (1920). Article  CAS  Google Scholar  * Robinson, G. M., _J. Chem. Soc._, 1157 (1937). * Simmonds, N. W., _Ann. Bot._, N.S., 18, 471 (1954). Article  Google Scholar  * Swain, T., _Biochem. J._, 53, 200 (1953). Article  CAS  Google Scholar  * Waalkes, T. P., Sjoerdsma, A., Creveling, C. R., Weissbach, H., and Udenfried, S., _Science_, 127, 648 (1958). Article  ADS  CAS  Google Scholar  * Griffiths, L. A., _Nature_, 180, 1373 (1957). Article  ADS  CAS  Google Scholar  Download references AUTHOR INFORMATION AUTHORS AND AFFILIATIONS * Regional Research Centre, Imperial College of Tropical Agriculture, Trinidad, British West Indies L. A. GRIFFITHS Authors * L. A. GRIFFITHS View author publications You can also search for this author inPubMed Google Scholar RIGHTS AND PERMISSIONS Reprints and permissions ABOUT THIS ARTICLE CITE THIS ARTICLE GRIFFITHS, L. Detection and Identification of the Polyphenoloxidase Substrate of the Banana. _Nature_ 184, 58–59 (1959). https://doi.org/10.1038/184058a0 Download citation * Issue Date: 04 July 1959 * DOI: https://doi.org/10.1038/184058a0 SHARE THIS ARTICLE Anyone you share the following link with will be able to read this content: Get shareable link Sorry, a shareable link is not currently available for this article. Copy to clipboard Provided by the Springer Nature SharedIt content-sharing initiative

ABSTRACT BLACKENING of the fruit of the banana may occur during cultivation, when the cause is usually of pathological origin, or during storage if ripening is not adequately controlled. The


biochemical changes involved in the blackening of the fruit have received little study, although evidence for the existence of an enzyme system in the fruit of the banana capable of


oxidizing substances of the catechol type was presented by Onslow1 in 1920. The existence of flavonoid compounds in the edible banana has been reported2,3. Robinson2 detected delphinidin in


the hydrolysis products of the pulp of an edible banana while Simmonds3, who has described the anthocyanin pigments of the bracts of a number of banana species in detail, reported that the


skin and pulp of fruit of the edible varieties contained large amounts of leucoanthocyanins. Indirect evidence was, however, obtained3 that the polyphenol oxidase system of the banana was


unable to act on the leucoanthocyanins present to produce brown colorations. Recently, the presence of serotonin and related compounds in the fruit of the banana was reported by Waalkes _et


al._ 5. The ability of these compounds to serve as substrates for polyphenoloxidase was not, however, explored. Access through your institution Buy or subscribe This is a preview of


subscription content, access via your institution ACCESS OPTIONS Access through your institution Subscribe to this journal Receive 51 print issues and online access $199.00 per year only


$3.90 per issue Learn more Buy this article * Purchase on SpringerLink * Instant access to full article PDF Buy now Prices may be subject to local taxes which are calculated during checkout


ADDITIONAL ACCESS OPTIONS: * Log in * Learn about institutional subscriptions * Read our FAQs * Contact customer support SIMILAR CONTENT BEING VIEWED BY OTHERS MELANIN IS A PLENTEOUS


BIOACTIVE PHENOLIC COMPOUND IN DATE FRUITS (_PHOENIX DACTYLIFERA_ L.) Article Open access 22 April 2022 MULTIVARIATE ANALYSIS OF POLYPHENOLIC CONTENT AND IN VITRO ANTIOXIDANT CAPACITY OF


WILD AND CULTIVATED BERRIES FROM BOSNIA AND HERZEGOVINA Article Open access 28 September 2021 COMPARISON OF BIOACTIVE COMPOUNDS AND HEALTH PROMOTING PROPERTIES OF FRUITS AND LEAVES OF APPLE,


PEAR AND QUINCE Article Open access 12 October 2021 REFERENCES * Onslow, M. W., _Biochem. J._, 14, 541 (1920). Article  CAS  Google Scholar  * Robinson, G. M., _J. Chem. Soc._, 1157 (1937).


* Simmonds, N. W., _Ann. Bot._, N.S., 18, 471 (1954). Article  Google Scholar  * Swain, T., _Biochem. J._, 53, 200 (1953). Article  CAS  Google Scholar  * Waalkes, T. P., Sjoerdsma, A.,


Creveling, C. R., Weissbach, H., and Udenfried, S., _Science_, 127, 648 (1958). Article  ADS  CAS  Google Scholar  * Griffiths, L. A., _Nature_, 180, 1373 (1957). Article  ADS  CAS  Google


Scholar  Download references AUTHOR INFORMATION AUTHORS AND AFFILIATIONS * Regional Research Centre, Imperial College of Tropical Agriculture, Trinidad, British West Indies L. A. GRIFFITHS


Authors * L. A. GRIFFITHS View author publications You can also search for this author inPubMed Google Scholar RIGHTS AND PERMISSIONS Reprints and permissions ABOUT THIS ARTICLE CITE THIS


ARTICLE GRIFFITHS, L. Detection and Identification of the Polyphenoloxidase Substrate of the Banana. _Nature_ 184, 58–59 (1959). https://doi.org/10.1038/184058a0 Download citation * Issue


Date: 04 July 1959 * DOI: https://doi.org/10.1038/184058a0 SHARE THIS ARTICLE Anyone you share the following link with will be able to read this content: Get shareable link Sorry, a


shareable link is not currently available for this article. Copy to clipboard Provided by the Springer Nature SharedIt content-sharing initiative