The effects of flavonol, acetate and copper on the activity of polyphenoloxidase in local cocoa beans

The nature of higher residual acidity in Malaysian cocoa beans which is responsible for the lower bean quality has been investigated. Malaysian cocoa beans have been found to contain a higher polyphenol level than Ghanian cocoa beans. This was suggested to be correspondent to a lower polyphenolic-degradating-enzyme activity. Other workers have also found Malaysian cocoa beans to be high in acetic acid and copper content. These, together with the previous finding leads to the studies of their effects on the activity of polyphenoloxidase in Malaysian cocoa beans. Copper showed inhibition at 25 ppm, acetate at 0.25 mm and flavonol (quercetin) at 0.1 mm. The mechanism of their inhibitions are explained. Methods to improve Malaysian cocoa bean quality are also suggested.

Bibliographic Details

Main Authors:	89888 Mamot Bin Said, 40715 Ahmad Zaharudin Idrus
Format:	biblioteca
Published:	1976
Subjects:	THEOBROMA CACAO, FRUTO, FLAVONOIDES, ACETATOS, COBRE, COMPOSICION QUIMICA, COMPUESTOS ORGANICOS, CATECOL OXIDASA,
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