Increasing the polyunsaturated fatty acid (PUFA) composition of milk is acknowledged to be of benefit to consumer health. Despite the high PUFA content of forages, milk fat contains only about 3% of PUFA and only about 0.5% of n-3 fatty acids. This is mainly due to intensive lipid metabolism in the rumen (lipolysis and biohydrogenation) and during conservation (lipolysis and oxidation) such as ...

Pesticides are known to interfere with the biochemical processes of plants, lowering their food quality. The effects of imidacloprid insecticide (a very commonly used pesticide on vegetables) on some biochemical quality control parameters and some enzyme systems (CAT, PPO and POD) were studied. Estimation of imidacloprid residues in potatoes was done by HPLC. It was observed that insecticide tr...

The ability of olive endogenous enzymes β-glucosidase, polyphenol oxidase (PPO) and peroxidase (POX), to determine the phenolic profile of virgin olive oil was investigated. Olives used for oil production were stored for one month at 20 °C and 4 °C and their phenolic content and enzymatic activities were compared to those of ripening olive fruits. Phenolic and volatile profiles of the correspon...

Polyphenol oxidase (PPO), a copper-containing metalloprotein, catalyzes the oxidation of phenolics to quinones which make brown pigments in wounded tissues. Because the phenomena decrease fruit quality, PPO has been regarded to be a critical enzyme in food technology. In the course of expressed sequence tags (ESTs) analysis of the Fuji apple (Malus domesticus Borkh.), we identified two partial ...

The inhibitory effect of onion extract on cassava leaf polyphenol oxidase was investigated. The polyphenol oxidase from cassava leaves was strongly inhibited by various anti-browning agents such as L-ascorbic acid and L-cysteine. The percentage of inhibition increased with the increased of anti-browning agents concentrations. The addition of heated onion extract exhibited a stronger inhibitory ...

Some endophytes can synthesize molecules that elicit the induction of plant resistance to infection by pathogens. The objective of this study was to demonstrate that protein fractions 42 and 75 from Bacillus amyloliquefaciens and Bacillus pumilus were capable of acting as elicitors of induced resistance in tomato plants against Xanthomonas vesicatoria, following partial resolution by gel-filtra...

Seeds collected at different maturation stages vary in physiological quality and patterns of protective antioxidant systems against deterioration. In this study we investigated the expression of genes that codify catalase (CAT), dismutase superoxide (SOD), and polyphenol oxidase (PPO) during the pre- and post-physiological maturation phases in whole seeds and in endosperms and embryos extracted...

Mature-green tomato fruits were soaked in hot water for 10 minutes at 35, 40, 45 or 50°C and then stored at 13°C for 20 days. Untreated fruits were soaking with tap water (22°C). The study showed that exposing fruit to hot water influenced peroxidase (POD) and catalase (CAT) activities. Activity of the two enzymes increased with the increasing of soaking temperature, except for the 50°C treatme...

Enzymatic browning is one of the reactions influencing quality some fruit juices such as quince juice. Nowadays, there an increased demand for application antibrowning agents. This research was aimed at effects using each ethanolic and aqueous apple peel extracts (EAPE, AAPE) in two concentrations (0.3 3%) inhibitor agents polyphenol oxidase activity (PPO) juice their on index (BI), total solub...

Fusarium oxysporium f. sp. cubense (Foc) race is an archetypally soil-born fungus causing chief fiscal damage to farmers growing banana plants. Supervising Foc attained by the habit of chemical fungicides which undesirably harm soil fertility. Our investigations intended activate aptitude Trichoderma strains for activation PGPR and IIR. The accretion defence enzymes such as Polyphenol Oxidase (...