Catecholase and cresolase activities and phenolic content in mango (Mangifera indica L.) at panicle initiation

Sharma, R.R.; Goswami, A.M.; Singh, C.N.; Chhonkar, O.P.; Singh, Gyanendra Kumar

doi:10.1016/s0304-4238(00)00170-9

Cited by 21 publications

(14 citation statements)

References 9 publications

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“…Catecholase showed similar values in the two varieties, whereas Moscato cresolase data were almost 54% higher (Table 1). These findings are in accordance with some reports in the literature (e.g., [16]), although Sharma et al [17] reported lower cresolase than cathecolase activity in mango cultivars, probably due to greater instability and rapid loss of the former during extraction. PPO activity was completely inactivated after about 15 min of heating at 707C (Fig.…”

Section: Resultssupporting

confidence: 93%

Deriphat 2‐DE to visualize polyphenol oxidase in Moscato and Prosecco grapes

et al. 2007

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The Deriphat 2-DE was used to visualize polyphenol oxidase (PPO) isoforms of Moscato and Prosecco grape extracts, partially purified and characterized. Catecholase has similar values in the two varieties, whereas Moscato cresolase data are almost 54% higher. In the first dimension, the PPO of both varieties may be detected by SDS-PAGE, but native PAGE (N-PAGE) gave negative results. For this reason, the samples were solubilized in the zwitteronic detergent Deriphat, which was also included in the gel and the cathodic buffer. Deriphat migrated together with the cathodic buffer, maintaining protein solubility and revealing the PPO profiles of Moscato and Prosecco extracts in native conditions. The combination of Deriphat-PAGE (D-PAGE) and SDS-PAGE (2-DE) also resulted in improved separation efficiency in resolving PPO and specialized stains in evaluating PPO activities. The control, represented by IEF for the first-dimensional separation, had a lower number of spots, demonstrating the higher capacity of Deriphat 2-DE to isolate PPO isoforms from grape extracts. The Deriphat 2-DE method described here is simple but powerful, and the resulting information will be a useful tool for further proteomic research.

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Section: Resultssupporting

confidence: 93%

Deriphat 2‐DE to visualize polyphenol oxidase in Moscato and Prosecco grapes

et al. 2007

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“…According to Sharma et al . () and Abeysinghe et al (), thermal processing is among the several factors which could influence the phenolic content of fruit and vegetables. The amount of total phenolic contents in grilled and baked samples rose with a proportion of 18.76% and 37.92%, respectively, while that of the fried ones remained stable.…”

Section: Resultsmentioning

confidence: 99%

“…No significant difference has been detected between the phenolic content of the fried sample and the fresh one (4838.34 6 670.30 and 4914.83 6 388.05 mg GAE/100 g DW, respectively). According to Sharma et al (2001) and Abeysinghe et al (2007), thermal processing is among the several factors which could influence the phenolic content of fruit and vegetables. The amount of total phenolic contents in grilled and baked samples rose with a proportion of 18.76% and 37.92%, respectively, while that of the fried ones remained stable.…”

Section: Antioxidant Contentsmentioning

confidence: 99%

Influence of the Thermal Processing on the Physico‐Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant

Arkoub-Djermoune

Boulekbache‐Makhlouf

Zeghichi-Hamri

et al. 2016

Journal of Food Quality

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Physico‐chemical parameters, antioxidants and antioxidant activity were evaluated in eggplant fruit (Solanum melongena) before and after domestic cooking methods (frying, griddling and baking). The results showed large differences among the three treatments. After the cooking process, total phenolics and flavonols increased significantly, whereas vitamin C, carotenoid, lycopene and anthocynin contents decreased significantly. The thermal treated samples showed significant increase in their chemical composition (pH, total soluble solids, ash and non enzymatic browning) along with a significant loss in their water and total sugar contents. Results showed that eggplant improved its antioxidant capacity in all cooking methods. Taken together, our results suggest that the various thermal treatments can increase some phytonutrients and antioxidant activity of eggplant. Practical Applications Eggplant (Solanum melongena L.) is an important source of phytochemicals in the Algerian diet, which can be consumed after three cooking processes: frying, griddling and baking. However, few data are available on the effect of these domestic cooking methods on its nutritional quality. The purpose of this study is to offer to the consumers the best cooking way that enhances phytonutrients and antioxidant activity of eggplant fruit.

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“…Thus, PPO activity was inversely related both to flowering and the incidence of malformation, and declined during FBD in the 'on'-year (Sharma et al, 2001). PPO activities were found to be highest in severely-pruned trees and lowest (0.470, 0.467; 0.419, 0.401 ⌬A 400 g -1 min -1 for catecholase at Stage I and Stage II, and for cresolase at Stage I and Stage II, respectively) in lightly-pruned trees in an 'on '-year (2005-2006); thus justifying an increase in pruning intensity, which resulted in higher PPO activities (Table III).…”

Section: Effect Of Pruning On Shoot Buds In Mangomentioning

confidence: 91%

“…The total sugars (TS) and sucrose contents of leaves increased after Winter pruning in apricot, but starch contents were always higher in non-pruned trees (Kuden and Son, 2000). Polyphenol oxidase (PPO) activities, and the contents of phenolic compounds, have a direct relationship with plant responses to many types of stress, including floral malformation in mango (Sharma et al, 2001;Sharma and Singh, 2006).…”

mentioning

confidence: 99%