INHIBITION OF BROCCOLI LIPOXYGENASE BY SOME PHENOLIC COMPOUNDS - A SHORT REPORT.

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.