| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602133 | Food Chemistry | 2013 | 37 Pages |
Abstract
⺠Peroxidase activity on chlorophyll (chl) substrate was characterised from olive fruit. ⺠An additional electron donor, 2,4-dichlorophenol (DCP), speeded the chlorophyll oxidation. ⺠A sequential series of oxidised chlorophyll compounds not described to date were produced. ⺠An inhibition by excess in DCP, chlorophyll and chlorophyllide was proved for first time. ⺠Peroxidase was non-functional with Mg-free chlorophyll substrates (pheophytin or pheophorbide).
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Authors
Honorio Vergara-DomÃnguez, MarÃa Roca, Beatriz Gandul-Rojas,