In vitro effect of polyphenols on some enzyme systems.

Prabha, T. N. and Patwardhan, M. V. (1986) In vitro effect of polyphenols on some enzyme systems. Acta Alimentaria, 15 (2). 129-135, 16 ref..

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Abstract

The effect of phenolic compounds on a few isolated enzyme systems of fruits (apple, avocado, banana and mango) was studied under in vitro conditions. The effect was more pronounced on succinic dehydrogenase (SDH) and peroxidases (POD). Inhibitory effects of chlorogenic acid, catechol and hydroquinone and stimulatory effect of catechin and gallic acid were noticed for SDH. Ferulic, caffeic and p-coumaric acid showed a high activating effect on POD whereas chlorogenic acid, catechin catechol, hydroquinone protocatechuic acid, dopamine and gallic acid inhibited the enzyme. Inhibitory effects of hydroquinone, p-coumaric and ferulic acid was noticed on polyphenol oxidase enzyme. There was not much effect of polyphenols on enzymes like amino transferases and ATPases.

Item Type:	Article
Uncontrolled Keywords:	ENZYMES-; fruits, phenolic compounds & enzymes in; PHENOLS-; FRUITS-; phenolic compounds & enzymes in fruits
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Aug 2021 10:57
Last Modified:	23 Aug 2021 10:57
URI:	http://ir.cftri.res.in/id/eprint/6560

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