INHIBITION OF BROCCOLI LIPOXYGENASE BY SOME PHENOLIC COMPOUNDS - A SHORT REPORT.
 
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Pol. J. Food Nutr. Sci. 2004;54(4):339–342
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ABSTRACT
The inhibitory effect of the selected phenolic compounds on the activity of lipoxygenase extracted from broccoli florets was analysed. Lipoxygenase was stable and demonstrated optimal activity at pH=6.5. Enzyme activity against linoleic acid was determined spectrophotometrically. Cinnamic acid, caffeic acid and n-propyl gallate proved to be uncompetitive inhibitors of broccoli lipoxygenase, whereas vanillin and benzoic acid - to be non-competitive inhibitors.
ISSN:1230-0322