Abstract
IN 1937, Johnson and Zilva1 confirmed the fact that cabbage, cauliflower, cucumber and marrow contained an enzyme capable of oxidizing ascorbic acid directly, but reported that no such enzyme could be found in apple or potato. In respect of apples they pointed out that in the presence of catechol or of apple juice, the phenolases of apple oxidized ascorbic acid indirectly, but that ascorbic acid oxidase activity could not be demonstrated in the absence of phenolase activity, either in crude juice, filtered juice, or tissue extract.
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References
Johnson, S. W., and Zilva, S. S., Biochem. J., 31, 438 (1937).
Tauber, H., Kleiner, I. S., and Mishkind, D., J. Biol. Chem., 110, 211 (1935).
Szent-Györgyi, A., J. Biol. Chem., 90, 385 (1931).
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HACKNEY, F. Enzymic Oxidation of Ascorbic Acid by Apples. Nature 158, 133 (1946). https://doi.org/10.1038/158133b0
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DOI: https://doi.org/10.1038/158133b0
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