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Effects of Naturally Occurring Antioxidants on Peroxidase Activity of Vegetable Extracts
Abstract
The effectiveness of α‐tocopherol, two flavonoids (quercetin and ru‐tinic acid) and a cinnamic acid (chlorogenic acid) as inhibitors of peroxidase was evaluated. Four concentrations, 125, 250, 500 and 1000 mg%, of each compound were used. Crude extracts of tomatoes, carrots and eggplant were the sources of enzyme activity. Peroxidase activity of carrots and eggplant was inhibited more than that of tomato by all antioxidants. Alpha‐tocopherol was least effective in all systems and at all concentrations. Chlorogenic acid was most effective, followed by quercetin and rutinic acid.
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Cites
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HERRMANN, K. (1976) · International Journal of Food Science and Technology · doi:10.1111/j.1365-2621.1976.tb00743.x · Cited by 578
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Polyhydroxy flavonoid antioxidants for edible oils. structural criteria for activity
Hudson, B. G., & LEWIS, J. (1983) · Food Chemistry · doi:10.1016/s0308-8146(83)80001-6 · Cited by 134
Toxicology of gallates: A review and evaluation
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Toxicology of tert-butylhydroquinone (TBHQ)
van Esch, G. J. (1986) · Food and Chemical Toxicology · doi:10.1016/0278-6915(86)90289-9 · Cited by 112
The peroxidase enzyme activity of some vegetables and its resistance to heat
Müftügil, N. (1985) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740360918 · Cited by 75
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Cited by
Ponce, A. G., Roura, S. I., del Valle, C. E., & Moreira, M. R. (2008) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2008.02.013 · Cited by 360
Rai, A., Tripathi, P., Dwivedi, S., Dubey, S., Shri, M., Kumar, S., Tripathi, P. K., Dave, R., Kumar, A., Singh, R., et al. (2011) · Chemosphere · doi:10.1016/j.chemosphere.2010.10.070 · Cited by 156
Metadata
- Authors
- HEMEDA, H. M., & KLEIN, B. P.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1990-01
- Volume
- 55
- Issue
- 1
- Pages
- 184-185
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2165106826
- Cited by
- 678
- References
- 20
- FWCI
- 2.59
- Type
- journal article
- Language
- en
- Open access
- closed
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- HEMEDA, H. M., & KLEIN, B. P. (1990). Effects of Naturally Occurring Antioxidants on Peroxidase Activity of Vegetable Extracts. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1990.tb06048.x
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
