Effectiveness of some crown compounds on inhibition of polyphenoloxidase in model systems and in apple

Acta Alimentaria

Volumn 30, Issue 1, 2001, Pages 81-87

  Šubarić, Drago ^a   Pilizota V ^a   Lovric T ^b   Vukovic R ^c   Erceg, A ^c  

^a JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

^c INA Industrija Nafte d d   (Croatia)

Author keywords

Crown compounds; Enzymatic browning; Inhibition; Polyphenoloxidase

Indexed keywords

CATECHOL OXIDASE; CHLOROGENIC ACID; CROWN ETHER DERIVATIVE; LEVODOPA; MACROCYCLIC COMPOUND; PHENOL DERIVATIVE; SORBATE POTASSIUM; SORBIC ACID;

APPLE; ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME ASSAY; ENZYME INHIBITION; EXPERIMENTAL MODEL; FOOD PRESERVATION; FOOD QUALITY; FRUIT; NONHUMAN; OXIDATION; VEGETABLE;

MALUS X DOMESTICA;

EID: 0035296620     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: 10.1556/AAlim.30.2001.1.9     Document Type: Article

References (11)

1. Crown compounds, their characteristics and applications
2. Preservation of apple slices using ascorbic acid and 4-hexylresorcinol
3. Fruit polyphenol oxidases
4. The biochemistry and control of enzymatic browning
5. Inhibition of browning by sulfur amino acids. 3. Apples and potatoes
6. Macrocyclic polyethers and their complexes
7. Browning of foods: Control by sulfites, antioxidants, and other means
8. Sulfites as food ingredients
9. Polyphenol oxidase and peroxidase in fruits and vegetables
10. Synthesis of crown ether compounds as potential inhibitors of enzymatic discolouration-of foods
11. Influence of pH, benzoic acid, EDTA, and glutathione on the pressure and/or temperature inactivation kinetics of mushroom polyphenoloxidase