Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh-cut rocket salad (Eruca sativa Mill.)
نویسندگان
چکیده
Bu çalışmada, taze roka salatasında bulunan polifenoloksidaz (PPO), dietilaminoetil selüloz (DEAE) ile doldurulmuş kolon üzerinden kısmen saflaştırılmıştır. Optimum sıcaklığı 30 °C ve pH 6.0 olarak bulunmuştur. Roka PPO, en yüksek substrat spesifikliğini kullanılan substratlar arasında kateşol göstermiştir. Askorbik asit, sistein, okzalik asit sitrik potansiyel inhbitörler test edilmiştir. En etkili inhibitor sistein belirlenmiştir. toplam antioksidan aktiviteyi arttırken, inhibitörlerin Rokada fenolik bileşiklerin oksidasyonunu önlediği tespit edilmiştir
منابع مشابه
Complete Mitochondrial Genome of Eruca sativa Mill. (Garden Rocket)
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Purpose of review: Enzymatic browning of fruits and vegetables during postharvest handling and processing degrades the sensory properties and nutritional value and discourages consumer purchase of fresh-cut products. Consequently, enzymatic browning results in significant economic losses for the fresh produce industry. This paper discusses the biochemistry of enzymatic browning, and focuses on ...
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ژورنال
عنوان ژورنال: Hacettepe Journal of Biology and Chemistry
سال: 2021
ISSN: ['1303-5002']
DOI: https://doi.org/10.15671/hjbc.649050