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Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh-cut rocket salad (Eruca sativa Mill.)

Year 2021, Issue: 4, 345 - 354, 25.05.2021
https://doi.org/10.15671/hjbc.649050

Abstract

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 ile göstermiştir. Askorbik asit, sistein, okzalik asit ve
sitrik asit potansiyel inhbitörler olarak test edilmiştir. En etkili inhibitor
sistein olarak belirlenmiştir. Askorbik asit toplam antioksidan aktiviteyi
arttırken, kullanılan inhibitörlerin Rokada bulunan fenolik bileşiklerin oksidasyonunu
önlediği tespit edilmiştir

References

  • References1. L.Hooper, A. Cassidy, A review of the health care potential of bioactive compounds. J Sci Food Agri., 86 (2006) 1805–1813.2. Y.T.Szeto, T.C.Kwok, I.F.Benzie. Effects of a long-term vegetarian diet on biomarkers of antioxidant status and cardiovascular disease risk, Nutrition, 20 (2004) 863-8663. , J.K. Brecht., M.E. Slatveit, S.T. Tacoltt, K.R.Schneider, K.Felkey, J.A. Bartz, Fresh-cut vegetables and fruits. Hortic Rev., 30(2004) 185-250.4. M.E. Saltveit, Physical physiological changes in minimally processed fruits and vegetables. In phytochemistry of fruit and vegetables; Tomas-Barberan, F.A., Robins, R.J., Eds.; Oxford University Press: London, 1997.
  • 5. F.A. Tomas-Barberan, M.Gill, M.Castaner, F. Artes, M.E. Saltveit, Effect of selected browning inhibitors on phenolic metabolism in stem tissue of harvested lettuce. J Agri Food Chem., 45(1997) 583-589.6. M.E. Saltveit, Chilling injury is reduced in cucumber and rice seedlings and in tomato pericarp discs by heat-shocks applied after chilling. Postharvest Biol Technol 21 (2000) 169–177.
  • 7. A.G. Ponce, C.E. Del Valle, S.I. Rural, Natural essential oils as reducing agents of peroxidase activity in leafy vegetables. Lebensm-Wiss Technol, 37(2004) 199-204.8. E. Degl`Innocenti,.A. Pardossi, F.Tattini, L. Guidi, Phenolic compounds and antioxidant power in minimally processed salad.J. Food Biochem. 32(2008) 642-653.9- A.Altunkaya, V.Gökmen, Effect of various inhibitors on enzymatic browning, phenol content and total antioxidant activity of fresh lettuce (L.sativa). Food Chem. 107(2008) 1173-1179. 10. M.A., Bradford, A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem., 72 (1976) 248–254.
  • 10. H. Lineweaver, D. Burk, The determination of enzyme dissociation constants. J Am Chem Soci., 56(1934) 658–666.11- M.A.Amerine, C.S. Ough, Methods for analysis of musts and wines, Wiley, Newyork. 1980.12- U.Gawlik-Dziki, U.Zotek, M. O. Ewieca,. Characterization of polyphenol oxidase from butter lettuce (Lactuca sativa var. capitata L.), Food Chem.. 107(2008) 129–135.13. R.K.: Scopes, Protein Purification: Principles and Practice, Springer- Verlag, Berlin, Germany 1987.
  • 14. C.T. Mant, R.S. Hodges, High Peformance Liquid Chromatography of Peptides and Proteins: Seperation, Analysis and Conformation, CRC Press, Boca Raton, FL, USA, .1991.
  • 15. K.M. Mdluli, Partial purification and characterisation of polyphenol oxidase and peroxidase from marula fruit (Sclerocarya birrea subsp. Caffra), Food Chem., 92(2005) 311–323.16. S. Dogan, M.Dogan, Determination of kinetic properties of polyphenol oxidase from Thymus (Thymus longicaulis subsp. Chaubardii var. chaubardii). Food Chem. 88(2004) 69–77.17. F. Aylard, D. R. Haisman, Oxidation systems in fruits and vegetables.-their relation to the quality of preserved products. Anal. Biochem., 72(1969) 248-25818. D. Kavrayan, T. Aydemir, Partial purification and characterization of polyphenoloxidase from peppermint (Mentha piperita). Food Chem., 74(2001) 147–154.19. S. V. Jovanovic, , S. Steenken, , M.Tosic, , B. Marjanovic, M. G. Simic, Flavonoids as antioxidants. J. Am. Chem.Soci. 116 (1994) 4846–4851.20.C. Kandaswami, J.R.Middleton. Free radical scavenging and antioxidant activity of plant flavonoids. Adv. Exp. Med.Biol. 366 (1994),351-376.21. N. J. Miller, C. Rice-Evans, The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink. Food Chem., 60 (1997) 331–337.22. J. Darkwa, C.Mundoma, , R. H. Simoti, Antioxidant chemistry reactivity and oxidation of DL cysteine by some common oxidants. J Chem Soci.-Faraday Transac., 94 (1998) 1971–1978.23. F. C. Richard-Forget, P. M. Goupy, J. J. Nicolas, Cysteine as an inhibitor of enzymatic browning 2. Kinetic studies. J Agric Food Chem., 40 (1992) 2108–2113.
Year 2021, Issue: 4, 345 - 354, 25.05.2021
https://doi.org/10.15671/hjbc.649050

Abstract

References

  • References1. L.Hooper, A. Cassidy, A review of the health care potential of bioactive compounds. J Sci Food Agri., 86 (2006) 1805–1813.2. Y.T.Szeto, T.C.Kwok, I.F.Benzie. Effects of a long-term vegetarian diet on biomarkers of antioxidant status and cardiovascular disease risk, Nutrition, 20 (2004) 863-8663. , J.K. Brecht., M.E. Slatveit, S.T. Tacoltt, K.R.Schneider, K.Felkey, J.A. Bartz, Fresh-cut vegetables and fruits. Hortic Rev., 30(2004) 185-250.4. M.E. Saltveit, Physical physiological changes in minimally processed fruits and vegetables. In phytochemistry of fruit and vegetables; Tomas-Barberan, F.A., Robins, R.J., Eds.; Oxford University Press: London, 1997.
  • 5. F.A. Tomas-Barberan, M.Gill, M.Castaner, F. Artes, M.E. Saltveit, Effect of selected browning inhibitors on phenolic metabolism in stem tissue of harvested lettuce. J Agri Food Chem., 45(1997) 583-589.6. M.E. Saltveit, Chilling injury is reduced in cucumber and rice seedlings and in tomato pericarp discs by heat-shocks applied after chilling. Postharvest Biol Technol 21 (2000) 169–177.
  • 7. A.G. Ponce, C.E. Del Valle, S.I. Rural, Natural essential oils as reducing agents of peroxidase activity in leafy vegetables. Lebensm-Wiss Technol, 37(2004) 199-204.8. E. Degl`Innocenti,.A. Pardossi, F.Tattini, L. Guidi, Phenolic compounds and antioxidant power in minimally processed salad.J. Food Biochem. 32(2008) 642-653.9- A.Altunkaya, V.Gökmen, Effect of various inhibitors on enzymatic browning, phenol content and total antioxidant activity of fresh lettuce (L.sativa). Food Chem. 107(2008) 1173-1179. 10. M.A., Bradford, A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem., 72 (1976) 248–254.
  • 10. H. Lineweaver, D. Burk, The determination of enzyme dissociation constants. J Am Chem Soci., 56(1934) 658–666.11- M.A.Amerine, C.S. Ough, Methods for analysis of musts and wines, Wiley, Newyork. 1980.12- U.Gawlik-Dziki, U.Zotek, M. O. Ewieca,. Characterization of polyphenol oxidase from butter lettuce (Lactuca sativa var. capitata L.), Food Chem.. 107(2008) 129–135.13. R.K.: Scopes, Protein Purification: Principles and Practice, Springer- Verlag, Berlin, Germany 1987.
  • 14. C.T. Mant, R.S. Hodges, High Peformance Liquid Chromatography of Peptides and Proteins: Seperation, Analysis and Conformation, CRC Press, Boca Raton, FL, USA, .1991.
  • 15. K.M. Mdluli, Partial purification and characterisation of polyphenol oxidase and peroxidase from marula fruit (Sclerocarya birrea subsp. Caffra), Food Chem., 92(2005) 311–323.16. S. Dogan, M.Dogan, Determination of kinetic properties of polyphenol oxidase from Thymus (Thymus longicaulis subsp. Chaubardii var. chaubardii). Food Chem. 88(2004) 69–77.17. F. Aylard, D. R. Haisman, Oxidation systems in fruits and vegetables.-their relation to the quality of preserved products. Anal. Biochem., 72(1969) 248-25818. D. Kavrayan, T. Aydemir, Partial purification and characterization of polyphenoloxidase from peppermint (Mentha piperita). Food Chem., 74(2001) 147–154.19. S. V. Jovanovic, , S. Steenken, , M.Tosic, , B. Marjanovic, M. G. Simic, Flavonoids as antioxidants. J. Am. Chem.Soci. 116 (1994) 4846–4851.20.C. Kandaswami, J.R.Middleton. Free radical scavenging and antioxidant activity of plant flavonoids. Adv. Exp. Med.Biol. 366 (1994),351-376.21. N. J. Miller, C. Rice-Evans, The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink. Food Chem., 60 (1997) 331–337.22. J. Darkwa, C.Mundoma, , R. H. Simoti, Antioxidant chemistry reactivity and oxidation of DL cysteine by some common oxidants. J Chem Soci.-Faraday Transac., 94 (1998) 1971–1978.23. F. C. Richard-Forget, P. M. Goupy, J. J. Nicolas, Cysteine as an inhibitor of enzymatic browning 2. Kinetic studies. J Agric Food Chem., 40 (1992) 2108–2113.
There are 6 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

Arzu Altunkaya Dinçay 0000-0001-8211-763X

Publication Date May 25, 2021
Acceptance Date February 7, 2021
Published in Issue Year 2021 Issue: 4

Cite

APA Altunkaya Dinçay, A. (2021). Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh-cut rocket salad (Eruca sativa Mill.). Hacettepe Journal of Biology and Chemistry, 49(4), 345-354. https://doi.org/10.15671/hjbc.649050
AMA Altunkaya Dinçay A. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh-cut rocket salad (Eruca sativa Mill.). HJBC. May 2021;49(4):345-354. doi:10.15671/hjbc.649050
Chicago Altunkaya Dinçay, Arzu. “Effect of Various Inhibitors on Enzymatic Browning, Antioxidant Activity and Total Phenol Content of Fresh-Cut Rocket Salad (Eruca Sativa Mill.)”. Hacettepe Journal of Biology and Chemistry 49, no. 4 (May 2021): 345-54. https://doi.org/10.15671/hjbc.649050.
EndNote Altunkaya Dinçay A (May 1, 2021) Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh-cut rocket salad (Eruca sativa Mill.). Hacettepe Journal of Biology and Chemistry 49 4 345–354.
IEEE A. Altunkaya Dinçay, “Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh-cut rocket salad (Eruca sativa Mill.)”, HJBC, vol. 49, no. 4, pp. 345–354, 2021, doi: 10.15671/hjbc.649050.
ISNAD Altunkaya Dinçay, Arzu. “Effect of Various Inhibitors on Enzymatic Browning, Antioxidant Activity and Total Phenol Content of Fresh-Cut Rocket Salad (Eruca Sativa Mill.)”. Hacettepe Journal of Biology and Chemistry 49/4 (May 2021), 345-354. https://doi.org/10.15671/hjbc.649050.
JAMA Altunkaya Dinçay A. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh-cut rocket salad (Eruca sativa Mill.). HJBC. 2021;49:345–354.
MLA Altunkaya Dinçay, Arzu. “Effect of Various Inhibitors on Enzymatic Browning, Antioxidant Activity and Total Phenol Content of Fresh-Cut Rocket Salad (Eruca Sativa Mill.)”. Hacettepe Journal of Biology and Chemistry, vol. 49, no. 4, 2021, pp. 345-54, doi:10.15671/hjbc.649050.
Vancouver Altunkaya Dinçay A. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh-cut rocket salad (Eruca sativa Mill.). HJBC. 2021;49(4):345-54.

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