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resumen

Resumen
This work describes a TLC-coupled bioautographic assay suitable for the separation and detection of apple polyphenol oxidase (PPO) inhibitors from natural extracts. PPO was immobilised in agar containing L-DOPA as substrate and 3-methyl-2-benzothiazolinone hydrazone hydrochloride (MBTH) to enhance colour development. The inhibition was detected as white spots on reddish background. Minimum amount of PPO inhibitors detected was 0.0125 μg of [ver mas...]
dc.contributor.authorMicheloni, Oscar B.
dc.contributor.authorFarroni, Abel Eduardo
dc.contributor.authorGarcia, Paula
dc.contributor.authorFurlan, Ricardo Luis Eugenio
dc.date.accessioned2018-07-31T18:27:30Z
dc.date.available2018-07-31T18:27:30Z
dc.date.issued2018-07
dc.identifier.issn0308-8146
dc.identifier.otherhttps://doi.org/10.1016/j.foodchem.2018.07.025
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2935
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0308814618311646
dc.description.abstractThis work describes a TLC-coupled bioautographic assay suitable for the separation and detection of apple polyphenol oxidase (PPO) inhibitors from natural extracts. PPO was immobilised in agar containing L-DOPA as substrate and 3-methyl-2-benzothiazolinone hydrazone hydrochloride (MBTH) to enhance colour development. The inhibition was detected as white spots on reddish background. Minimum amount of PPO inhibitors detected was 0.0125 μg of 4-hexylresorcinol, 0.025 μg of ascorbic acid, 0.5 μg of cysteine and 1 μg of kojic acid. The assay was compatible with normal and reverse phase TLC systems and allows detecting compounds that directly had action on the enzyme as well as agents that could convert quinones back to their reduced form. The chromatographic run evidenced the different nature of enzymatic browning inhibitory compounds from garlic and onion extracts. Using natural enzymes will provide a fast and cheap alternative for target specific exploration of natural enzymatic inhibitors.eng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceFood chemistry. 269 : 638-643. (2018)es_AR
dc.subjectTecnología de Alimentoses_AR
dc.subjectFood Technologyes_AR
dc.subjectPolifenoleses_AR
dc.subjectPolyphenolseng
dc.subjectPardeamiento Enzimáticoes_AR
dc.subjectEnzymic Browningeng
dc.subjectExtractos Vegetaleses_AR
dc.subjectPlant Extractseng
dc.titleRapid autographic method for detection of enzymatic browning inhibitors based on enzyme immobilizationes_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.origenEEA Pergaminoes_AR
dc.description.filFil: Micheloni, Oscar B. Universidad Nacional del Noroeste de la Provincia de Buenos Aires (UNNOBA). Departamento de Ciencias Básicas; Argentina.es_AR
dc.description.filFil: Farroni, Abel E. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimento, Suelos y Agua; Argentina.es_AR
dc.description.filFil: García, Paula. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.es_AR
dc.description.filFil: Furlan, Ricardo L.E.. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.es_AR
dc.subtypecientifico


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