The role of peroxidase in the enzymatic oxidation of phenolic compounds to quinones from Luffa aegyptiaca (gourd) fruit juice
Luffa aegyptiaca fruit juice was used as a low purity source of enzyme, which contained peroxidase activity of 180 IU/mL. The results of UV/VIS and IR studies suggested that L. aegyptiaca fruit juice works efficiently in the enzymatic conversion of phenolic compounds, namely guaiacol, m-cresol, p-cr...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2017-07-01
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| Series: | Green Chemistry Letters and Reviews |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/17518253.2017.1336575 |