Some kinetic properties of polyphenol oxidase from Thymbra spicata L. var. spicata

Doğan, Serap; Turan, Pınar; Doğan, Mehmet

doi:10.1016/j.procbio.2006.06.013

Cited by 20 publications

(17 citation statements)

References 38 publications

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“…was observed at pH 7.0, with lower activity levels occurring at more acidic or alkaline pH values (Figure 3). These results were identical to those reported by Dogan, S., Turan and Dogan, M. (2006), who investigated the polyphenol-oxidase activity in thyme (Thymbra spicata, an herb used in Turkey to prepare tea and as a condiment for certain types of cheese). Similar results were reported by Gomes et al (2001), who determined that the optimal pH for polyphenol-oxidase activity in various black bean varieties was 7.2.…”

Section: Polyphenol-oxidasessupporting

confidence: 90%

“…However, since sulfites can elicit allergic reactions in some consumers, their use is controlled and not recommended. Dogan, S., Turan and Dogan, M. (2006) tested glutathione and L-cysteine as inhibitors of polyphenol-oxidases in thyme, and glutathione was considered the most effective.…”

Section: Discussionmentioning

confidence: 99%

“…Lima et al (2001) noted that the polyphenol-oxidases of mature Annona squamosa fruits were stable at temperatures between 10 and 30 °C for one 1 hour, but they were rapidly inactivated at temperatures above 50 °C. Polyphenol-oxidases from thyme maintained approximately 100% of their activity at temperatures below 55 °C, but they were completely inactivated at 85 °C (DOGAN, S.; TURAN; DOGAN, M., 2006), while the enzymes of bayberry were inactivated at 90 °C (FANG et al, 2008).…”

Section: Inactivation Of Polyphenol-oxidasesmentioning

confidence: 99%

“…Generally, these enzymes are found in chloroplast membranes, whereas the phenolic substrates are concentrated in vacuoles. Tissue damage will cause the cells to rupture and allow the enzymes and substrates to enter into contact resulting in the rapid oxidation of the phenolic compounds (TEIXEIRA et al, 2007;FANG et al, 2007;DOGAN, S.;TURAN;DOGAN, M., 2006;ZAWISTOWSKI et al, 1995).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Partial characterization and inactivation of peroxidases and polyphenol-oxidases of umbu-cajá (Spondias spp.)

Silva¹,

Koblitz²

2010

Ciênc. Tecnol. Aliment.

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Section: Polyphenol-oxidasessupporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

Section: Inactivation Of Polyphenol-oxidasesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Partial characterization and inactivation of peroxidases and polyphenol-oxidases of umbu-cajá (Spondias spp.)

Silva¹,

Koblitz²

2010

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

“…PPO catalyzes both the oxygen‐dependent hydroxylation of monophenols to their corresponding O ‐diphenols and the oxidation of O ‐diphenols to their cognate O ‐quinones (Lin and others 2010). The quinones then may polymerize into red, brown, or black pigments depending on conditions like the nature and amount of endogenous phenolic compounds, the presence of oxygen, reducing substances, or metallic ions, the pH and temperature, and the activity of the PPO (Dogan and others 2006). Browning reactions in fruits and vegetables occur when tissues are damaged and PPO is released.…”

Section: Discussionmentioning

confidence: 99%

A Colored Avocado Seed Extract as a Potential Natural Colorant

Dabas¹,

Elias²,

Lambert³

et al. 2011

Journal of Food Science

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There is growing public and scientific interest in the development of natural alternatives to synthetic colorants in foods. Extracts of turmeric, paprika, and beets are examples of food-derived natural colorants. Avocado seeds, which represent an under-utilized waste stream, form a stable orange color when crushed in the presence of air. Our data indicate that avocado seed represents a potential source of new natural colorants for use in foods.

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Qualitative and quantitative phytochemicals of essential oils and extracts of Thymbra spicata subsp. spicata L. as a spice for diabetes mellitus

Yuca,

Civaş,

Tekman

et al. 2023

Flavour & Fragrance J

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The aim of this paper was to evaluate the antidiabetic and antioxidant activities of methanolic extracts, n‐hexane, dichloromethane, ethyl acetate, butanol, aqueous subextracts and essential oils of flowers, roots, leaves and aerial parts of Thymbra spicata subsp. spicata, which has been utilized in the public medicine systems of Turkey, Greece, Egypt and Rome for the treatment of asthma and bronchitis, as well as for flavour and aroma in the food industry and protection. Quantitative determination of secondary metabolites in the most effective samples of the plant was also analysed by LC–MS/MS. Moreover, the chemical composition of essential oils of different parts of the plant was analysed via GC‐FID and GC/MS. The main constituents in the flower, leaf and aerial part were found to be carvacrol (75.6%), γ‐terpinene (10.5%), carvacrol (73.3%), γ‐terpinene (9.5%), p‐cymene (8.6%), carvacrol (76.1.8%) and p‐cymene (7.3%), respectively. Quinic acid, caffeic acid, vanillic acid, naringin, hesperidin and rosmarinic acid were measured in four ethyl acetate subextracts, and rosmarinic acid was found to have the highest amount in the flower subextract with a value of 48095.1083 ng/mL. The ethyl acetate extract of flowers showed the best activity with a 326 ± 12 μg/mL IC50 value, while the standard acarbose IC50 value was 4143 ± 243 μg/mL. It was determined that the leaf ethyl acetate extract, in particular, had a very high % inhibition value on ABTS·+ (99.137 ± 0.011% inhibition) and DPPH• (41.068 ± 0.031% inhibition). It is thought that the plant, which has been used as a spice in the kitchen for centuries by the public, can be safely used due to its high antidiabetic and antioxidant effects.

show abstract

Some kinetic properties of polyphenol oxidase from Thymbra spicata L. var. spicata

Cited by 20 publications

References 38 publications

Partial characterization and inactivation of peroxidases and polyphenol-oxidases of umbu-cajá (Spondias spp.)

Partial characterization and inactivation of peroxidases and polyphenol-oxidases of umbu-cajá (Spondias spp.)

A Colored Avocado Seed Extract as a Potential Natural Colorant

Qualitative and quantitative phytochemicals of essential oils and extracts of Thymbra spicata subsp. spicata L. as a spice for diabetes mellitus

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