Effect of phenolic compounds extracted from sunflower seeds on native lipoxygenase activity

E. Kubicka; L. Jędrychowski; R. Amarowicz

doi:10.3989/gya.1999.v50.i2.647

Grasas y Aceites (Apr 1999)

Effect of phenolic compounds extracted from sunflower seeds on native lipoxygenase activity

E. Kubicka,
L. Jędrychowski,
R. Amarowicz

Affiliations

E. Kubicka: Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences
L. Jędrychowski: Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences
R. Amarowicz: Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences

DOI: https://doi.org/10.3989/gya.1999.v50.i2.647
Journal volume & issue: Vol. 50, no. 2
pp. 127 – 130

Abstract

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Extracts of lipoxygenase were obtained from sunflower seeds using 12 different extraction mixtures, and lipoxygenase activity and content of phenolic compounds in the extracts were determined. The content of phenolic compounds was determined as the ratio of optical densities at 320/280nm. Statistical analysis of the results for the extracts showed a significant correlation between the lipoxygenase activity and the OD320nm/OD280nm ratio with r = 0.619. However, after dialysis of the extracts, no correlation was found.

Published in Grasas y Aceites

ISSN: 0017-3495 (Print); 1988-4214 (Online)
Publisher: Consejo Superior de Investigaciones Científicas
Country of publisher: Spain
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites

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