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Keywords:

  • catechin;
  • Fragaria × ananassa;
  • peroxidase;
  • strawberry;
  • browning reactions

ABSTRACT

The ability of a partially-heat stable strawberry (Fragaria × ananassa) peroxidase to oxidize (+)-catechin was studied and its oxidation followed the accepted model for peroxidase oxidations. Compound I (CoI) and compound II (CoII) were the main intermediates in the catalytic cycle. The reactivity of strawberry peroxidase with H2O2 [K1= 2.63 μM-1 s-1] and with (+)-catechin [k3= 0.57 μM-1 s-1] suggested that (+)-catechin is an excellent o-diphenol for CoII reduction. The strong cooperativity of this peroxidase isoenzyme indicates its great efficacy in oxidation of (+)-catechin at low H2O2 concentrations.