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Orientador(es)
Resumo(s)
Horseradish peroxidase (HRP) has been broadly used and investigated for many analytical purposes; it is an enzyme that catalyzes the reduction of hydrogen peroxide in the presence of a reducing compound. The objective of this work was to develop a methodology for the spectrophotometric determination of the activity of peroxidase in vegetable extracts using a flow method with a sequential injection lab-on-valve format. The developed system is based on the reaction between hydrogen peroxide (H2O2) and 2,2-azinobis(3-ethylbenzothiazoline-6)sulfonic acid (ABTS) catalyzed by the enzyme (HRP). The method presented a sample consumption of 15 μL per assay and a consumption of ABTS and H2O2 of 24 μg and 12 μg per assay, respectively. It was also possible to monitor online the thermal inactivation of peroxidase at different temperature ranges.
Descrição
Palavras-chave
Sequential injection lab-on-valve Spectrophotometry Horseradish peroxidase Vegetables Thermal inactivation
Contexto Educativo
Citação
"Journal of Agricultural and Food Chemistry". ISSN 1520-5118. 58: 4 (2010) 2071–2075
Editora
American Chemical Society