Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7598302 | Food Chemistry | 2014 | 4 Pages |
Abstract
An HPLC method for the determination of phenylalanine ammonia-lyase, flavanone 3β-hydroxylase and flavonol synthase enzyme activity is proposed. This method is based on the determination of the compounds produced and consumed on the enzymatic reaction in just one chromatographic analysis. Optimisation of the method considered kinetic studies to establish the incubation time to perform the assay. The method here described proved to be an interesting approach to measure the activities of the three enzymes simultaneously increasing the rapidity, selectivity and sensitivity over other exiting methods. The enzyme activity method developed was applied to strawberry, raspberry, blackberry, redcurrant and blackcurrant fruits.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Gema Flores, Fernando De la Peña Moreno, Gracia Patricia Blanch, Maria Luisa Ruiz del Castillo,