Literature summary for 1.10.3.3 extracted from

Munyaka, A.W.; Makule, E.E.; Oey, I.; Van Loey, A.; Hendrickx, M.
Thermal stability of L-ascorbic acid and ascorbic acid oxidase in broccoli (Brassica oleracea var. italica) (2010), J. Food Sci., 75, C336-C340.

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Organism

Organism	UniProt	Comment	Textmining
Brassica oleracea var. italica	-	-	-

Source Tissue

Source Tissue	Comment	Organism	Textmining
floret	broccoli florets show higher AAO activity compared to stalks	Brassica oleracea var. italica	-
stem	broccoli stalks show lower AAO activity compared to florets	Brassica oleracea var. italica	-

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
2 L-ascorbic acid + O2	-	Brassica oleracea var. italica	2 L-dehydroascorbic acid + 2 H2O	-	?

Synonyms

Synonyms	Comment	Organism
AAO	-	Brassica oleracea var. italica

Temperature Stability [°C]

Temperature Stability Minimum [°C]	Temperature Stability Maximum [°C]	Comment	Organism
50	80	during thermal treatments for 10 min, AAO in broccoli florets and stalks is stable until around 50°C. A 10 min thermal treatment at 80°C almost completely inactivates AAO. AAO inactivation is irreversible since no increase in activity is observed when extracts of thermal treated broccoli are stored at 4°C for 24 h	Brassica oleracea var. italica

General Information

General Information	Comment	Organism
physiological function	AAO plays a major role in the initial phase (oxidation of L-ascorbic acid to dehydroascorbic acid) of vitamin C degradation in broccoli	Brassica oleracea var. italica

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Release 2023.1 (January 2023)