Comparison of fisetin and quercetin oxidation with a cell-free extract of onion trimmings and peel, plant waste, containing peroxidase enzyme: A further insight into flavonol degradation mechanism

International Journal of Food Science and Technology

Volumn 45, Issue 11, 2010, Pages 2265-2271

  Osman, Ali ^a   Makris, Dimitris P ^b  

^a MEDITERRANEAN AGRONOMIC INSTITUTE OF CHANIA   (Greece)

^b Technological Educational Institute (TEI) of Larissa   (Greece)

Author keywords

Chemical or enzymatic modification; Degradation; Enzymes; Flavonoids; HPLC MS; Onions and garlic

Indexed keywords

BIOCATALYTIC PROPERTIES; CELL-FREE EXTRACTS; DEGRADATION MECHANISM; DIHYDROXYBENZOIC ACIDS; ENZYMATIC MODIFICATION; HPLC ANALYSIS; HPLC-MS; ONIONS AND GARLIC; OXIDATION PATHWAY; PH VALUE; PLANT WASTES; PRODUCT FORMATION; PROTOCATECHUIC ACID; SUBSTITUTION PATTERNS;

CATALYSTS; CHEMICAL MODIFICATION; DEGRADATION; ENZYMES; FATTY ACIDS; OXIDATION; PHENOLS;

FLAVONOIDS;

ALLIUM CEPA; ALLIUM SATIVUM;

EID: 78349285196     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02408.x     Document Type: Article

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