کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7602133 1492152 2013 37 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Characterisation of chlorophyll oxidation mediated by peroxidative activity in olives (Olea europaea L.) cv. Hojiblanca
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Characterisation of chlorophyll oxidation mediated by peroxidative activity in olives (Olea europaea L.) cv. Hojiblanca
چکیده انگلیسی
► Peroxidase activity on chlorophyll (chl) substrate was characterised from olive fruit. ► An additional electron donor, 2,4-dichlorophenol (DCP), speeded the chlorophyll oxidation. ► A sequential series of oxidised chlorophyll compounds not described to date were produced. ► An inhibition by excess in DCP, chlorophyll and chlorophyllide was proved for first time. ► Peroxidase was non-functional with Mg-free chlorophyll substrates (pheophytin or pheophorbide).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 139, Issues 1–4, 15 August 2013, Pages 786-795
نویسندگان
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