Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions

Enzymes from coconut water such as peroxidase (POD) and polyphenol oxidase (PPO) when in contact with oxygen begin reactions causing nutritional and color losses. Solutions simulating the chemical constituents of coconut water were submitted to a batch process in a microwave oven. PPO and POD inactivation data could be characterized by: PPO/water D93 °C=16.5 s (z=35.5 °C); PPO/sugars D91 °C=18 s (z=33°C); POD/water D91.5 °C=44 s (z=24 °C) and POD/sugars D92 °C=20.5 s (z=19.5 °C). The contact between salts and enzymes promoted a drastic reduction of the initial activity. After the incidence of microwave energy at temperatures above 90 °C, enzymes activity was not detected. These results can indicate an adequate choice of temperature conditions to inactivate coconut water enzymes. The knowledge of how green coconut water constituents influence POD and PPO activity will supply useful information about microwave processing of coconut water.