Anthocyanins are natural pigments responsible for red, purple, and blue colouration in
plants. Human consumption of anthocyanins is increasing because of the rising awareness …

In this study, the polyphenol oxidase (PPO) of artichoke (Cynara scolymus L.) was first
purified by a combination of (NH4) 2SO4 precipitation, dialysis, and a Sepharose 4B− l …

In the present research, the effects of static magnetic field, with or without iron on the growth,
the activity of certain enzymes (like polyphenol oxidase and phenyle alanine …

Purification and characterization of polyphenol oxidase (PPO) from Chinese parsley
(Coriandrum sativum) were achieved. Crude PPO exhibited an enzyme activity of 1,952.24 …

Polyphenol oxidase (PPO) from garden lettuce (Lactuca sativa L.) was partially purified by
ammonium sulphate ((NH 4) 2 SO 4) precipitation and dialysis, and then some of its kinetic …

A partial characterization of polyphenol oxidase (PPO) activity in Ocimum basilicum L. is
described. PPO in O. basilicum L. was extracted and purified through (NH4) 2SO4 …

The potential of feverfew infusions, used traditionally for the treatment of various ailments
associated with pain and inflammation, was investigated as a source of nutraceuticals in the …

Peroxidase was partially purified from Salvia species such as Salvia tomentosa Miller,
Salvia virgata Jacq and Salvia viridis L. using solid (NH4) 2SO4 precipitation and dialysis …

The influence of low temperature and storage time on the antioxidant capacity of standard
solutions and apple and orange extracts was evaluated. In addition, the effects of ascorbic …

Polyphenol oxidase (PPO) catalyzes the conversion of phenolic compounds into o-quinones
which will lead to food browning. This phenomenon causes huge implications on food …