P. Pifferi, Luciano Baldassari, R. Cultrera
Mar 1, 1974
Citations
0
Influential Citations
61
Citations
Quality indicators
Journal
Journal of the science of food and agriculture
Abstract
Aromatic carboxylic acids strongly inhibited 4-methylcatechol oxidation by an o-diphenol oxidase extracted from sweet cherry fruits (Prunus avium). Esterification of the acids decreased their inhibitory strength. Inhibitors containing the benzene nucleus showed a greater effectiveness than the corresponding aliphatic and heterocyclic compounds (except 2-naphthalenecarboxylic acid). Similar inhibitory effects were observed by replacing the benzene ring with a highly unsaturated open chain. The inhibitory properties of benzoic acid, cinnamic acid, p-coumaric acid and 3,4-dihydroxybenzoic acid were investigated. It is proposed that the catalytic and inhibitory sites are close together in the enzyme molecule.