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

Yıl 2021, Sayı: 4, 345 - 354, 25.05.2021

Arzu Altunkaya Dinçay

https://doi.org/10.15671/hjbc.649050

Cited By: 2

Öz

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

Anahtar Kelimeler

rocket salad (Eruca sativa Mill.), enzymatic browning, phenolic compounds, inhibitors

Kaynakça

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