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Browning of refrigerated artichokes: hypotheses on its possible nature.

[In Italian. / En italien.]

Author(s) : LATTANZIO V., LINSALATA V., PALMIERI S., DI VENERE D., CARDINALI A.

Type of article: Periodical article

Summary

Results are given on the subject of enzymatic oxidation and the formation of iron complexes of the main phenolic compounds identified in artichoke buds. These results, together with the subcellular localization of polyphenoloxidase in cytosols, are discussed to evaluate the either chemical or enzymatic origin of browning phenomena. The accumulation of polyphenols in artichokes during refrigerated storage supplies an adequate substrate for browning reactions, such as enzymatic oxidations and iron complexation. The characteristics of the iron-chlorogenic acid complexes were evaluated. A.P.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1994-2324
  • Languages: Italian
  • Source: Soc. orticola ital., Giorn. sci., Ravello - 438-439; 3 fig.; 3 ref.
  • Publication date: 1992/04/08
  • Document available for consultation in the library of the IIR headquarters only.

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