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Journal:   JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   2009 , Volume 16 , Number 2; Page(s) 0 To 0.
 
Paper: 

The Antioxidative Activity Of Some Essential Oils In Reducing Peroxidase Activity And Enzymatic Browning In Some Vegetables
 
 
Author(s):  Alikhani Majid, Sharifani Mahdi, Mousavizadeh S.J.*, Azizi Majid
 
* DEPT. OF HORTICULTURAL SCIENCES, GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES
 
Abstract: 
In this experiment, the effect of Thymus vulgari, Dianthus caryophyllus and Rosmarinus officinalis essential oils in reduction of the peroxidase enzyme in some vegetables was evaluated. Pure concentration, 0.2, 0.1, 0.075, and 0.05ml/100ml of each essential oil were applied. The extracts of Lactuca sativa var.longifolia cv. Romain, Brassica oleraceae var.capitata f.alba, Brassica oleraceae var.capitata f.rabra, Solanum tuberosum and Cucurbita pepo l.zucchini were the sources of peroxidase enzyme. The results showed that the antioxidant activity of each essential oil was different with the enzyme source. The highest antioxidant activity in all concentrations is for the D. caryophyllus essential oil (P<0.01). In low concentrations, the essential oils of T. vulgari and especially R. officinalis increased the enzyme activity in C. pepo l.zucchini and L. sativa var.longifolia cv. Romain (P<0.01).
 
Keyword(s): ESSENTIAL OILS, ANTIOXIDANT PROPERTY, ENZYME BROWNING
 
 
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APA: Copy

ALIKHANI, M., & SHARIFANI, M., & MOUSAVIZADEH, S., & AZIZI, M. (2009). THE ANTIOXIDATIVE ACTIVITY OF SOME ESSENTIAL OILS IN REDUCING PEROXIDASE ACTIVITY AND ENZYMATIC BROWNING IN SOME VEGETABLES. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, 16(2), 0-0. https://www.sid.ir/en/journal/ViewPaper.aspx?id=168579



Vancouver: Copy

ALIKHANI MAJID, SHARIFANI MAHDI, MOUSAVIZADEH S.J., AZIZI MAJID. THE ANTIOXIDATIVE ACTIVITY OF SOME ESSENTIAL OILS IN REDUCING PEROXIDASE ACTIVITY AND ENZYMATIC BROWNING IN SOME VEGETABLES. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES. 2009 [cited 2022August09];16(2):0-0. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=168579



IEEE: Copy

ALIKHANI, M., SHARIFANI, M., MOUSAVIZADEH, S., AZIZI, M., 2009. THE ANTIOXIDATIVE ACTIVITY OF SOME ESSENTIAL OILS IN REDUCING PEROXIDASE ACTIVITY AND ENZYMATIC BROWNING IN SOME VEGETABLES. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, [online] 16(2), pp.0-0. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=168579.
 
 
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