<abstract xmlns="http://www.w3.org/1999/xhtml"><p>We studied the changes in the activity of the enzymes polyphenol oxidase (PPO) and peroxidase (POX), the concentration of total soluble phenolic compounds and soluble protein content in different tobacco cultivars (Virginia and Burley) during curing. The curing procedure was a special combination of open-air-curing and fluecuring methods and a long fermentation period. In the curing period the changes in data suggested a combination of the biochemical processes and the direct effect of oxygen. A slight increase then a decrease in the concentrations of both total soluble phenolic compounds and the soluble protein content were detected. In this period we found no correlation between the concentration of total soluble phenolic compounds, the decreasing PPO and the increasing POX activity. In the fermentation period a deactivation of the enzymes (PPO and POX) and a decrease in the concentration of both total soluble phenolic compounds and soluble protein content were found, because the fermentation is not a biochemically-regulated process. Moreover, these results suggest that the end of curing period is the most favourable time for protein isolation from different tobacco cultivars.</p></abstract>

We studied the changes in the activity of the enzymes polyphenol oxidase (PPO) and peroxidase (POX), the concentration of total soluble phenolic compounds and soluble protein content in different tobacco cultivars (Virginia and Burley) during curing. The curing procedure was a special combination of open-air-curing and fluecuring methods and a long fermentation period. In the curing period the changes in data suggested a combination of the biochemical processes and the direct effect of oxygen. A slight increase then a decrease in the concentrations of both total soluble phenolic compounds and the soluble protein content were detected. In this period we found no correlation between the concentration of total soluble phenolic compounds, the decreasing PPO and the increasing POX activity. In the fermentation period a deactivation of the enzymes (PPO and POX) and a decrease in the concentration of both total soluble phenolic compounds and soluble protein content were found, because the fermentation is not a biochemically-regulated process. Moreover, these results suggest that the end of curing period is the most favourable time for protein isolation from different tobacco cultivars.

Biochemical Studies on Curing and Fermentation Processing Periods of Different Tobacco Plant (<italic>Nicotianatabacum</italic> L.) Cultivars

Corvinus University of Budapest, Faculty of Food Sciences, H-1518, P.O.B. 53, Hungary, Department of Grain and Industrial Plant Technology

Corvinus University of Budapest, Faculty of Food Sciences, H-1518, P.O.B. 53, Hungary, Department of Applied Chemistry

Contributions to Tobacco & Nicotine Research

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Biochemical Studies on Curing and Fermentation Processing Periods of Different Tobacco Plant ( L.) Cultivars

We studied the changes in the activity of the enzymes polyphenol oxidase (PPO) and peroxidase (POX), the concentration of total soluble phenolic compounds and...

Biochemical Studies on Curing and Fermentation Processing Periods of Different Tobacco Plant (Nicotianatabacum L.) Cultivars

Publicado en línea: 30 dic 2014

Páginas: 24 - 28

Recibido: 16 feb 2009

Aceptado: 23 abr 2009

DOI: https://doi.org/10.2478/cttr-2013-0877

© 2010 Beiträge zur Tabakforschung International

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.