o-diphenol oxidase‚ an enzyme that causes the browning in fruits‚ was extracted from banana and reaction rate of this was established with various concentrations of catechol‚ the substrate‚ using the Michaelis-Menten‚ Lineweaver-Burk‚ Hanes-Woolf and Eadie-Hofstee plots. The plots were generated using the slope of absorbance readings against time plots. Absorbance can be used to detect reaction rate as this notes color intensity signaling product formation. The inhibition of o-diphenol oxidase by p-hydroxybenzoic
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cultivars vary from 0.37-4.83 mg/100 g fresh weight (Bajaj et al. 1981). Generally‚ the high content of glycoalkaloids (20mg/100 g fresh weight) produce a bitter taste and off flavor. The discoloration in eggplant fruit is attributed to high polyphenol oxidase activity. The cultivars which are least susceptible to discoloration are considered suitable for processing
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INTRODUCTION Apples contain an enzyme called polyphenol oxidase (Phenolase). Phenolase has catecholase and cresolse activity‚ also containing small traces of copper. When apples are cut‚ phenolase is released from the cells and is exposed to oxygen. When phenolase reacts with oxygen‚ it catalyses one step of the biochemical conversion of phenolic compounds. The presence of oxygen hyrdroxylates the colourless phenols‚ which are subsequently oxidised to coloured quinones known as melanin. (Vlasta
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Discuss different strategies for producing wine with low or no SO2. Is there global demand from consumers for such wines? SO2‚ sulfur dioxide has been considered as one of the essential additives for making sound wine‚ which acts as antioxidant and antiseptic. History of sulfur in wine dates back to Roman times when they discovered that wine was kept fresh by burning sulfur candles inside empty wine vessels. However‚ the number of wines produced with low or no SO2 is increasing in these 10 years
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Luya or Ginger is widely distributed in the Philippines. It has a very aromatic rootstocks that contains active constituents like zingerone and shogaols that are responsible for pungent properties of ginger. But mostly of the therapeutic use of ginger are found on its rhizome. Gingerol is one of the active constituent that exert its antimicrobial effect. (Philippine Medicinal Plant 2014) Acne vulgaris is a common‚ chronic‚ multifactorial‚ polymorphic‚ inflammatory‚ non-infectious disease involving
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riboflavin at 1mM respectively. To counteract the toxicity of ROS in response to the variety of stress antioxidant defiance system will be activated in plants. Thus the antioxidant and resistance enzymes peroxidase (POD)‚ superoxide dismutase (SOD)‚ polyphenol oxidase (PPO) and phenylalanine ammonia lyase (PAL) were extracted from onion leaves assayed as specific activities. Data in (Fig.4) indicated that infection with IYSV increase
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Acidity’s effects on Fruit Browning Aim: To test whether the acidity of the surface area of an apple has an effect on the rate of enzymatic browning over 70 minutes. Hypothesis: the more acidic the surface area the longer it takes for the fruit to oxidise. Variables: Independent: acidity of surface area of the apple Dependent: the progression of melanin (brown pigment) after 70 minutes Controlled/fixed: time of day‚ knife used to cut fruit‚ portion of fruit‚ environment
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INTERNATIONALE PHARMACEUTICA SCIENCIA | Jan-March 2011 | Vol. 1 | Issue 1 | Available online http://www.ipharmsciencia.com ©2011 IPS REVIEW ARTICLE Phytochemical screening and Extraction: A Review ABSTRACT Plants are a source of large amount of drugs comprising to different groups such as antispasmodics‚ emetics‚ anti-cancer‚ antimicrobials etc. A large number of the plants are claimed to possess the antibiotic properties in the traditional system and are also used extensively by the tribal people
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antioxidant phenol‚ which can lower the risk of heart diseases and diabetes‚ among others. Outline: I. Introduction II. What are antioxidants? A. Definition of Antioxidants B. Classification Antioxidants i. Micronutrients ii. Polyphenols III. What is coffee? A. Definition of coffee B. Antioxidants present in coffee IV. Effects of Antioxidants in coffee to the body. V. Summary and Discussion Antioxidants in coffee I. Introduction
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fresh tea leaf. Rate of fermentation‚ crude fibre content‚ total polyphenols‚ total catechins‚ chlorophyll-a‚ chlorophyll-b and total carotenoids were analysed. Principle component analysis (PCA) using 7 biochemical parameters and clustering on first three principal components accounted for 87 % of the total variation and delineated the 35 accessions into 4 clusters. Biochemical parameters such as fermentation rate‚ total polyphenols‚ total catechins and plant pigments in green leaf were important
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