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Cited by 81 publications
(55 citation statements)
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References 101 publications
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“…Os extratos das amostras foram preparados pela homogeneização de 0,1 g de matéria fresca em 4 mL do tampão fosfato de sódio 0,1 M (pH 6.5) adicionados de 0,05 g de polivinilpirrolidona (PVP). O homogenato foi centrifugado a 10.000 x g a 4 ºC, por 10 min (Zeraik et al, 2008) e realizada a análise das proteínas solúveis totais (Bradford, 1976) e das seguintes enzimas:, catálase (Berrs & Sizer, 1952), ascarbato peroxidase (Nakano & Asada, 1981), polifenoloxidase (Kar & Mishra, 1976) e peroxidase (Fatibelho Filho & Vieira, 2002). Já para a análise do aminoácido prolina, foi preparado o extrato obtido de 0,1 g de matéria fresca em 5 mL de ácido sulfosalicílico a 3%.…”
Section: Methodsunclassified
“…Os extratos das amostras foram preparados pela homogeneização de 0,1 g de matéria fresca em 4 mL do tampão fosfato de sódio 0,1 M (pH 6.5) adicionados de 0,05 g de polivinilpirrolidona (PVP). O homogenato foi centrifugado a 10.000 x g a 4 ºC, por 10 min (Zeraik et al, 2008) e realizada a análise das proteínas solúveis totais (Bradford, 1976) e das seguintes enzimas:, catálase (Berrs & Sizer, 1952), ascarbato peroxidase (Nakano & Asada, 1981), polifenoloxidase (Kar & Mishra, 1976) e peroxidase (Fatibelho Filho & Vieira, 2002). Já para a análise do aminoácido prolina, foi preparado o extrato obtido de 0,1 g de matéria fresca em 5 mL de ácido sulfosalicílico a 3%.…”
Section: Methodsunclassified
“…Mattos et al 109 have also developed glucose biosensors using the enzyme glucose oxidase immobilized on Prussian blue films electrodeposited on glassy carbon electrodes. The analytical use of vegetable tissue or crude extracts as enzymatic sources has been extensively studied by Fatibello and co-workers [121][122][123][124][125] and by Angnes and coworkers. 126 Examples of many biosensors and/or flow injection procedures for analysis of compounds of biological, environmental, food, pharmaceutical and industrial interest habe been described using vegetable tissues or crude extracts from sweet potato, 122 avocado, 123 zucchini, peach, yam, cassava, artichoke, turnip, horseradish, 124,125 and tissues from fruits of the palm tree latania sp.…”
Section: Amperometric Biosensorsmentioning
confidence: 99%
“…Furthermore, the extract maintains the enzymatic activity for longer time. 13 One of the most critical steps in the design and assembly of biosensors is enzyme immobilization. If the recognizing element is not effectively attached, it will be drained to solution during analysis, thus reducing signal and sensibility of the constructed device.…”
Section: Introductionmentioning
confidence: 99%