Effect of Alpha-Tocopherol and Some Flavonoid Compounds on Inactivation of Peroxidase (Purified and Unpurified) of Selected Vegetables

The effect of natural antioxidants (alpha-tocopherol, quercetin, rutinic acid and chlorogenic acid) at four different concentrations (125, 250, 500 and 1000 mg%) on peroxidase activity of tomato, eggplant and carrot was determined. All antioxidants caused reduction in peroxidase activity of crude extracts of three vegetables. As the concentration of antioxidants increased, the percent peroxidase activity remaining decreased. Alpha-tocopherol was found to be a weak inhibitor compared to flavonoids. The greatest reduction in peroxidase activity of tomato, eggplant and carrot occurred with chlorogenic acid.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Human Resources and Family Studies

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2014

Author dc:creator

• Hemeda, Hanaa Mohamed

Contributors dc:contributor

• Klein, Barbara

• Agriculture, Food Science and Technology

Identifier

(UMI)AAI8815351

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/71748