EVALUATION OF FLORAL HONEY FOR INHIBITION OF POLYPHENOL OXIDASE-MEDIATED BROWNING, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES

@inproceedings{Gacche2009EVALUATIONOF,
  title={EVALUATION OF FLORAL HONEY FOR INHIBITION OF POLYPHENOL OXIDASE-MEDIATED BROWNING, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES},
  author={Rajesh N. Gacche and B. A. Shinde and Nagesh A Dhole and Mahesh M. Pund and Ankush D. Jadhav},
  year={2009}
}
ABSTRACT Inhibition of polyphenol oxidase (PPO)-mediated browning in apple juice using different concentrations of floral honey was evaluated by performing the kinetics of PPO inhibition, effect of honey concentrations on activity of PPO and rate of quinone formation (browning) in apple juice. The antioxidant status of honey was demonstrated by 2, 2-diphenyl-1-picryl hydrazine (DPPH) radical-scavenging assay. Agar diffusion assay was carried out to demonstrate the antimicrobial activity of… CONTINUE READING