Jun. 2010, Volume 4, No.3 (Serial No.28) Journal of Agricultural Science and Technology, ISSN 1939-1250, USA
Investigation of Natural Essential Oil Antioxidant Activity on Peroxidase Enzyme in Selected Vegetables A. Daraei Garmakhany1, H. O. Mirzaei1, N. Aghajani1 and M. Kashiri2 1. Department of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Ave., Gorgan, 49138-15739, Iran 2. Department of Food Science & Technology, Mahmoud Abad University of Agricultural Sciences and Natural Resources, Azadi Ave., Mahmoud Abad, 46315-389, Iran
Received: January 21, 2009 / Accepted: March 31, 2010 / Published: June 15, 2010. Abstract: The aim of this work was to study the effect of essential oils as natural antioxidant for inhibition of peroxidase enzyme activity. Peroxidase enzyme is one of the most important enzymes in plant tissue which can bind to hydrogen peroxide and produce an activated complex that can react with a wide range of donor molecules. Therefore inactivation of the enzyme may increase the shelf life of raw and un-blanched frozen vegetables. In order to inactivate of the enzyme several physical and chemical treatments among them heating (blanching), lowering pH or aw or adding chemical additives can be used, however each of the above mentioned methods has a kind of shortcoming. Our results indicated that crude extract of red cabbage and cabbage has the highest and potato and lettuce has the lowest peroxidase activity respectively (P
