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- Arslan, O.; Dogan, S.
- Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1499-1504
- mushrooms; Cynara cardunculus subsp. cardunculus; artichokes; Ocimum basilicum; catechol oxidase; enzyme activity; enzyme inhibition; enzymatic browning; food additives
- ... This paper reports for the first time the inhibition of the catecholase activities of mushroom, artichoke (Cynara scolymus L) and Ocimum basilicum L polyphenol oxidase by 2,3-diaminopropionic acid. Polyphenol oxidases from artichoke and O basilicum L were purified by ammonium sulfate precipitation, dialysis and a Sepharose 4B-L-tyrosine-p-aminobenzoic acid-affinity column. In inhibition studies, 2 ...
- Lee, K.G.; Lee, S.E.; Takeoka, G.R.; Kim, J.H.; Park, B.S.
- Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1580-1586
- Fagus; wood; creosote; volatile organic compounds; antioxidants; antioxidant activity; food additives; herbal medicines; medicinal properties
- ... Volatile constituents of beechwood creosote were determined using gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The major volatile constituents of creosote were 2-methoxyphenol (guaiacol; 25.2%) 2-methoxy-4-methylphenol (4-methylguaiacol; 21.4%), 3-methylphenol (m-cresol; 8.3%) 4-methylphenol (p-cresol; 7.9%) 2-methylphenol (o-cresol; 4.6%) and phenol (2.8%). The antiox ...