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3 rezultati
Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated from Kalipatti sapota (Manilkara zapota).
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BACKGROUND
The extraction, purification, and characterisation of peroxidase (POD) and polyphenol oxidase (PPO) were studied for Kalipatti sapota fruit. The crude enzyme extract was partially purified by ammonium sulfate precipitation followed by BioGel P100 size exclusion and Unosphere Q
A flavone from Manilkara indica as a specific inhibitor against aldose reductase in vitro.
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Isoaffinetin (5,7,3',4',5'-pentahydroxyflavone-6-C-glucoside) was isolated from Manilkara indica as a potent inhibitor of lens aldose reductase by bioassay-directed fractionation. This C-glucosyl flavone showed specific inhibition against aldose reductases (rat lens, porcine lens and recombinant
Delayed post-harvest ripening-associated changes in Manilkara zapota L. var. Kalipatti with composite edible coating.
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BACKGROUND
There has been limited research on extending the shelf-life of sapota (Manilkara zapota L. var. Kalipatti) fruit. An edible coating made up of methyl cellulose (MC) and palm oil (PO) was applied to study the extension in shelf-life. Changes in physical and chemical properties of fruit
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