The food and beverage industry is growing due to the increasing demand for food, which in turn drives the sales of guaiacol
Summary: The food and beverage industry is growing due to the increasing demand for food, which in turn drives the sales of guaiacol
M2 PRESSWIRE-August 12, 2019-: Global Guaiacol
Industry Analysis 2019, Market Growth, Trends, Opportunities Forecast To 2024
POD activity was measured spectrophotometrically (model PG Instrument + 80, (Leicester, UK), using the substrate guaiacol
(Moerchbacher, Noll, Flott et al., 1988).
Peroxidase (GPX) was measured with guaiacol
according to ARAUJO et al.
Based on the results of the GC/MS analysis, the phenolic compounds present on the bio-oil can be classified into three fractions (Table 3), comprising guaiacol
derivatives, syringol derivatives, and finally other phenolics.
Activity of peroxidase was assessed by measuring the conversion of guaiacol
to tetraguaiacol, spectrophotometrically, at a wavelength of 470 nm.
The enzyme peroxidase activity was determined Spectrophotometrically at a wavelength of 470 nm by measuring the conversion of guaiacol
and 4-methylguaiacol have smoky aromas and are markers of the smoky character imparted by Guaiacol
and heavily toasted oak.
APX activity was expressed as U x [g.sup.-1] FW POD activity was measured as the oxidation of guaiacol
in the presence of [H.sub.2][O.sub.2] by measuring the absorbance at 460 nm .
The media for selection of lignin-modifying fungi were prepared by the use of plain agar and minimal salt media with the incorporation of lignin (to encourage selection of lygninolytic fungi) and Guaiacol
, which acts as a colorimetric indicator of the lignin-modifying enzymes laccase or peroxidases.
 and expressed on a fresh weight basis as nmol of guaiacol
x [g.sup.-1] x [mm.sup.-1] (extinction coefficient of guaiacol
at 470 nm: 26.6 [mM.sup.-1] [cm.sup.-1]).