Effect of storage temperature on enzyme activity and antioxidant capacity in salvia officinalis l. shoots Report as inadecuate




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María Teresa Martínez-Damián ; Juan Enrique Rodríguez-Pérez ;REVISTA CHAPINGO SERIE HORTICULTURA 2015, XXI (3)

Author: María de la Luz Romero-Tejeda

Source: http://www.redalyc.org/


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REVISTA CHAPINGO SERIE HORTICULTURA ISSN: 1027-152X chapingo.horticultura@gmail.com Universidad Autónoma Chapingo México Romero-Tejeda, María de la Luz; Martínez-Damián, María Teresa; Rodríguez-Pérez, Juan Enrique Effect of storage temperature on enzyme activity and antioxidant capacity in Salvia officinalis L.
shoots REVISTA CHAPINGO SERIE HORTICULTURA, vol.
XXI, núm.
3, octubre, 2015, pp.
199213 Universidad Autónoma Chapingo Chapingo, México Available in: http:--www.redalyc.org-articulo.oa?id=60943322002 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative Scientific article doi: 10.5154-r.rchsh.2015.01.003 Effect of storage temperature on enzyme activity and antioxidant capacity in Salvia officinalis L. shoots Efecto de la temperatura de almacenamiento en la actividad enzimática y capacidad antioxidante en brotes de Salvia officinalis L. María de la Luz Romero-Tejeda; María Teresa Martínez-Damián*; Juan Enrique Rodríguez-Pérez Departamento de Fitotecnia, Universidad Autónoma Chapingo.
Carretera México-Texcoco km 38.5, Chapingo, México, C.P.
56230, MÉXICO.
Correo-e: teremd13@gmail.com, tel.: (595) 95 21 616, ext.: 6163 *(Autor para correspondencia). Abstract T Keywords: cooling, catalase, superoxide dismutase, peroxidase, polyphenol oxidase. he aim of this study was to evaluate the effect of low temperatures on antioxidant activity and enzyme activity in sage (Salvia officinalis L.).
To do this, terminal buds of this plant, previously packed in polyethylene bags at 0, 6 and 23 °C (control), were stored for 21 days.
Every three days, total phenolic content (TP), antioxidant capacity (AC), and the activity of the enzymes catalase (CAT), superoxide dismutase (SOD), peroxidase (POD) and polyphenol oxidase (P...





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