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dc.contributor.author
Micheloni, Oscar Bernardo
dc.contributor.author
Farroni, Abel Eduardo
dc.contributor.author
García, Paula
dc.contributor.author
Furlan, Ricardo Luis Eugenio
dc.date.available
2020-03-25T20:51:31Z
dc.date.issued
2018-12
dc.identifier.citation
Micheloni, Oscar Bernardo; Farroni, Abel Eduardo; García, Paula; Furlan, Ricardo Luis Eugenio; Rapid autographic method for detection of enzymatic browning inhibitors based on enzyme immobilization; Elsevier; Food Chemistry; 269; 12-2018; 638-643
dc.identifier.issn
0308-8146
dc.identifier.uri
http://hdl.handle.net/11336/100819
dc.description.abstract
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 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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
AUTOGRAPHY
dc.subject
ENZYMATIC BROWNING
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NATURAL EXTRACTS
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POLYPHENOL OXIDASE
dc.subject.classification
Otras Ciencias Naturales y Exactas
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Otras Ciencias Naturales y Exactas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Rapid autographic method for detection of enzymatic browning inhibitors based on enzyme immobilization
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-03-10T13:05:20Z
dc.journal.volume
269
dc.journal.pagination
638-643
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Micheloni, Oscar Bernardo. Universidad Nacional del Noroeste de la Provincia de Buenos Aires; Argentina
dc.description.fil
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
dc.description.fil
Fil: García, Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Investigaciones para el Descubrimiento de Fármacos de Rosario. Universidad Nacional de Rosario. Instituto de Investigaciones para el Descubrimiento de Fármacos de Rosario; Argentina
dc.description.fil
Fil: Furlan, Ricardo Luis Eugenio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Investigaciones para el Descubrimiento de Fármacos de Rosario. Universidad Nacional de Rosario. Instituto de Investigaciones para el Descubrimiento de Fármacos de Rosario; Argentina
dc.journal.title
Food Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodchem.2018.07.025
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814618311646
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