Extraction and quantitation of coumarin from cinnamon and its effect on enzymatic browning in fresh apple juice: A bioinformatics approach to illuminate its antibrowning activity

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 22, 2013, Pages 5385-5390

  Thada, Rajarajeshwari ^a   Chockalingam, Shivashri ^a   Dhandapani, Ramesh Kumar ^a   Panchamoorthy, Rajasekar ^a  

^a RAJALAKSHMI ENGINEERING COLLEGE   (India)

Author keywords

apple juice; browning; coumarin; docking; peroxidase; polyphenoloxidase

Indexed keywords

APPLE JUICE; BROWNING; COUMARIN; PEROXIDASE; POLYPHENOL OXIDASE;

BIOINFORMATICS; CHEMICAL REACTIONS; DOCKING; ESSENTIAL OILS;

FRUIT JUICES;

CATECHOL OXIDASE; COUMARIN; COUMARIN DERIVATIVE; ENZYME INHIBITOR; FOOD PRESERVATIVE; PEROXIDASE; PLANT EXTRACT; VEGETABLE PROTEIN;

ARTICLE; BARK; BEVERAGE; CHEMISTRY; CINNAMOMUM ZEYLANICUM; COLOR; CONFORMATION; DRUG ANTAGONISM; ENZYMOLOGY; FOOD QUALITY; FRUIT; ISOLATION AND PURIFICATION; MALUS; METABOLISM; MOLECULAR DOCKING; SPICE;

BEVERAGES; CATECHOL OXIDASE; CINNAMOMUM ZEYLANICUM; COLOR; COUMARINS; ENZYME INHIBITORS; FOOD PRESERVATIVES; FOOD QUALITY; FRUIT; MALUS; MOLECULAR CONFORMATION; MOLECULAR DOCKING SIMULATION; PEROXIDASE; PLANT BARK; PLANT EXTRACTS; PLANT PROTEINS; SPICES;

CINNAMOMUM VERUM; MALUS X DOMESTICA;

EID: 84878645865     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4009789     Document Type: Article

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