Rapid autographic method for detection of enzymatic browning inhibitors based on enzyme immobilization

Autores
Micheloni, Oscar B.; Farroni, Abel Eduardo; Garcia, Paula; Furlan, Ricardo Luis Eugenio
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This work describes a TLC-coupled bioautographic assay suitable for the separation and detection of apple polyphenol oxidase (PPO) inhibitors from natural extracts. PPO was immobilised in agar containing L-DOPA as substrate and 3-methyl-2-benzothiazolinone hydrazone hydrochloride (MBTH) to enhance colour development. The inhibition was detected as white spots on reddish background. Minimum amount of PPO inhibitors detected was 0.0125 μg of 4-hexylresorcinol, 0.025 μg of ascorbic acid, 0.5 μg of cysteine and 1 μg of kojic acid. The assay was compatible with normal and reverse phase TLC systems and allows detecting compounds that directly had action on the enzyme as well as agents that could convert quinones back to their reduced form. The chromatographic run evidenced the different nature of enzymatic browning inhibitory compounds from garlic and onion extracts. Using natural enzymes will provide a fast and cheap alternative for target specific exploration of natural enzymatic inhibitors.
EEA Pergamino
Fil: Micheloni, Oscar B. Universidad Nacional del Noroeste de la Provincia de Buenos Aires (UNNOBA). Departamento de Ciencias Básicas; Argentina.
Fil: Farroni, Abel E. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimento, Suelos y Agua; Argentina.
Fil: García, Paula. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.
Fil: Furlan, Ricardo L.E.. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.
Fuente
Food chemistry. 269 : 638-643. (2018)
Materia
Tecnología de Alimentos
Food Technology
Polifenoles
Pardeamiento Enzimático
Extractos Vegetales
Polyphenols
Enzymic Browning
Plant Extracts
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2935
Acceder
id INTADig_25d892b51a1447ee5aa945681bcf3d8a
oai_identifier_str oai:localhost:20.500.12123/2935
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Rapid autographic method for detection of enzymatic browning inhibitors based on enzyme immobilizationMicheloni, Oscar B.Farroni, Abel EduardoGarcia, PaulaFurlan, Ricardo Luis EugenioTecnología de AlimentosFood TechnologyPolifenolesPardeamiento EnzimáticoExtractos VegetalesPolyphenolsEnzymic BrowningPlant ExtractsThis work describes a TLC-coupled bioautographic assay suitable for the separation and detection of apple polyphenol oxidase (PPO) inhibitors from natural extracts. PPO was immobilised in agar containing L-DOPA as substrate and 3-methyl-2-benzothiazolinone hydrazone hydrochloride (MBTH) to enhance colour development. The inhibition was detected as white spots on reddish background. Minimum amount of PPO inhibitors detected was 0.0125 μg of 4-hexylresorcinol, 0.025 μg of ascorbic acid, 0.5 μg of cysteine and 1 μg of kojic acid. The assay was compatible with normal and reverse phase TLC systems and allows detecting compounds that directly had action on the enzyme as well as agents that could convert quinones back to their reduced form. The chromatographic run evidenced the different nature of enzymatic browning inhibitory compounds from garlic and onion extracts. Using natural enzymes will provide a fast and cheap alternative for target specific exploration of natural enzymatic inhibitors.EEA PergaminoFil: Micheloni, Oscar B. Universidad Nacional del Noroeste de la Provincia de Buenos Aires (UNNOBA). Departamento de Ciencias Básicas; Argentina.Fil: Farroni, Abel E. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimento, Suelos y Agua; Argentina.Fil: García, Paula. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.Fil: Furlan, Ricardo L.E.. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.2018-07-31T18:27:30Z2018-07-31T18:27:30Z2018-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/2935https://www.sciencedirect.com/science/article/pii/S03088146183116460308-8146https://doi.org/10.1016/j.foodchem.2018.07.025Food chemistry. 269 : 638-643. (2018)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:22Zoai:localhost:20.500.12123/2935instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:23.361INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Rapid autographic method for detection of enzymatic browning inhibitors based on enzyme immobilization
title Rapid autographic method for detection of enzymatic browning inhibitors based on enzyme immobilization
spellingShingle Rapid autographic method for detection of enzymatic browning inhibitors based on enzyme immobilization
Micheloni, Oscar B.
Tecnología de Alimentos
Food Technology
Polifenoles
Pardeamiento Enzimático
Extractos Vegetales
Polyphenols
Enzymic Browning
Plant Extracts
title_short Rapid autographic method for detection of enzymatic browning inhibitors based on enzyme immobilization
title_full Rapid autographic method for detection of enzymatic browning inhibitors based on enzyme immobilization
title_fullStr Rapid autographic method for detection of enzymatic browning inhibitors based on enzyme immobilization
title_full_unstemmed Rapid autographic method for detection of enzymatic browning inhibitors based on enzyme immobilization
title_sort Rapid autographic method for detection of enzymatic browning inhibitors based on enzyme immobilization
dc.creator.none.fl_str_mv Micheloni, Oscar B.
Farroni, Abel Eduardo
Garcia, Paula
Furlan, Ricardo Luis Eugenio
author Micheloni, Oscar B.
author_facet Micheloni, Oscar B.
Farroni, Abel Eduardo
Garcia, Paula
Furlan, Ricardo Luis Eugenio
author_role author
author2 Farroni, Abel Eduardo
Garcia, Paula
Furlan, Ricardo Luis Eugenio
author2_role author
author
author
dc.subject.none.fl_str_mv Tecnología de Alimentos
Food Technology
Polifenoles
Pardeamiento Enzimático
Extractos Vegetales
Polyphenols
Enzymic Browning
Plant Extracts
topic Tecnología de Alimentos
Food Technology
Polifenoles
Pardeamiento Enzimático
Extractos Vegetales
Polyphenols
Enzymic Browning
Plant Extracts
dc.description.none.fl_txt_mv This work describes a TLC-coupled bioautographic assay suitable for the separation and detection of apple polyphenol oxidase (PPO) inhibitors from natural extracts. PPO was immobilised in agar containing L-DOPA as substrate and 3-methyl-2-benzothiazolinone hydrazone hydrochloride (MBTH) to enhance colour development. The inhibition was detected as white spots on reddish background. Minimum amount of PPO inhibitors detected was 0.0125 μg of 4-hexylresorcinol, 0.025 μg of ascorbic acid, 0.5 μg of cysteine and 1 μg of kojic acid. The assay was compatible with normal and reverse phase TLC systems and allows detecting compounds that directly had action on the enzyme as well as agents that could convert quinones back to their reduced form. The chromatographic run evidenced the different nature of enzymatic browning inhibitory compounds from garlic and onion extracts. Using natural enzymes will provide a fast and cheap alternative for target specific exploration of natural enzymatic inhibitors.
EEA Pergamino
Fil: Micheloni, Oscar B. Universidad Nacional del Noroeste de la Provincia de Buenos Aires (UNNOBA). Departamento de Ciencias Básicas; Argentina.
Fil: Farroni, Abel E. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio de Calidad de Alimento, Suelos y Agua; Argentina.
Fil: García, Paula. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.
Fil: Furlan, Ricardo L.E.. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.
description This work describes a TLC-coupled bioautographic assay suitable for the separation and detection of apple polyphenol oxidase (PPO) inhibitors from natural extracts. PPO was immobilised in agar containing L-DOPA as substrate and 3-methyl-2-benzothiazolinone hydrazone hydrochloride (MBTH) to enhance colour development. The inhibition was detected as white spots on reddish background. Minimum amount of PPO inhibitors detected was 0.0125 μg of 4-hexylresorcinol, 0.025 μg of ascorbic acid, 0.5 μg of cysteine and 1 μg of kojic acid. The assay was compatible with normal and reverse phase TLC systems and allows detecting compounds that directly had action on the enzyme as well as agents that could convert quinones back to their reduced form. The chromatographic run evidenced the different nature of enzymatic browning inhibitory compounds from garlic and onion extracts. Using natural enzymes will provide a fast and cheap alternative for target specific exploration of natural enzymatic inhibitors.
publishDate 2018
dc.date.none.fl_str_mv 2018-07-31T18:27:30Z
2018-07-31T18:27:30Z
2018-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/2935
https://www.sciencedirect.com/science/article/pii/S0308814618311646
0308-8146
https://doi.org/10.1016/j.foodchem.2018.07.025
url http://hdl.handle.net/20.500.12123/2935
https://www.sciencedirect.com/science/article/pii/S0308814618311646
https://doi.org/10.1016/j.foodchem.2018.07.025
identifier_str_mv 0308-8146
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Food chemistry. 269 : 638-643. (2018)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1842341357004259328
score 12.623145

Publicaciones similares