article
Effects of Naturally Occurring Antioxidants on Peroxidase Activity of Vegetable Extracts
Journal of Food Science · 1990 · Vol. 55(1) · pp. 184–185
H. M. Hemeda✉(University of Illinois Urbana-Champaign)Barbara P. Klein(University of Illinois Urbana-Champaign)
Abstract
ABSTRACT The effectiveness of α‐tocopherol, two flavonoids (quercetin and ru‐tinic acid) and a cinnamic acid (chlorogenic acid) as inhibitors of peroxidase was evaluated. Four concentrations, 125, 250, 500 and 1000 mg%, of each compound were used. Crude extracts of tomatoes, carrots and eggplant were the sources of enzyme activity. Peroxidase activity of carrots and eggplant was inhibited more than that of tomato by all antioxidants. Alpha‐tocopherol was least effective in all systems and at all concentrations. Chlorogenic acid was most effective, followed by quercetin and rutinic acid.
Phytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityAntioxidant Activity and Oxidative StressChlorogenic acidPeroxidaseChemistryQuercetinCinnamic acidFood scienceEnzymeTocopherolAntioxidantBiochemistry
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