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- Benucci, Ilaria, et al. Show all 4 Authors
- International journal of food properties 2017 v.20 no.7 pp. 1470-1478
- Ocimum basilicum; Rosmarinus officinalis; Salvia officinalis; basil; buffers; essential oil crops; leaves; lipoxygenase; pH; phosphates; protein content; rosemary; sage; temperature
- ... The aim of this project was to study the biochemical characterization of lipoxygenase extracted from basil (Ocimum basilicum L.), rosemary (Rosmarinus officinalis L.), and sage (Salvia officinalis L.) leaves. The lipoxygenase extracted from these culinary herbs was frozen with liquid N ₂ and ground into powder before adding ice-cold phosphate buffer (pH 7). The crude extracts from the three aromat ...