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EFFECT OF SOME PHENOLIC COMPOUNDS ON THE OXIDATION OF 4‐METHYL CATECHOL CATALYZED BY AVOCADO POLYPHENOLOXIDASE
Year:
1976
Source of publication :
Journal of Food Science
Authors :
Kahn, Varda
;
.
Volume :
41
Co-Authors:
KAHN, V., Div. of Food Technology, Agricultural Research Organization, The Volwni Center, Bet Dagan, Israel
Facilitators :
From page:
1011
To page:
1012
(
Total pages:
2
)
Abstract:
The degree of browning produced from the oxidation of 4‐methyl catechol by Lerman and Fuerte avocado PPO was affected by the presence of various phenol‐type compounds which could not, by themselves, act as substrates for the enzyme. P‐coumaric acid, protocatechuic acid and p‐cresol arrested the development of dark‐colored o‐quinones, while phloroglucinol, orcinol and resorcinol markedly increased their formation. Similar relative effects were obtained with PPO of either avocado source. Copyright © 1976, Wiley Blackwell. All rights reserved
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More details
DOI :
10.1111/j.1365-2621.1976.tb14378.x
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
21714
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:46
Scientific Publication
EFFECT OF SOME PHENOLIC COMPOUNDS ON THE OXIDATION OF 4‐METHYL CATECHOL CATALYZED BY AVOCADO POLYPHENOLOXIDASE
41
KAHN, V., Div. of Food Technology, Agricultural Research Organization, The Volwni Center, Bet Dagan, Israel
EFFECT OF SOME PHENOLIC COMPOUNDS ON THE OXIDATION OF 4‐METHYL CATECHOL CATALYZED BY AVOCADO POLYPHENOLOXIDASE
The degree of browning produced from the oxidation of 4‐methyl catechol by Lerman and Fuerte avocado PPO was affected by the presence of various phenol‐type compounds which could not, by themselves, act as substrates for the enzyme. P‐coumaric acid, protocatechuic acid and p‐cresol arrested the development of dark‐colored o‐quinones, while phloroglucinol, orcinol and resorcinol markedly increased their formation. Similar relative effects were obtained with PPO of either avocado source. Copyright © 1976, Wiley Blackwell. All rights reserved
Scientific Publication
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