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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  
dc.subject
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