Jocelyn Constant Yapi

Inactivation Kinetics and Thermodynamics Parameters of Polyphenol Oxidase and Peroxidase Activities in an Extract from of Violet Eggplant (Solanum melongena L.)

Jocelyn Constant Yapi, Gbocho Serge Elvis Ekissi, Kouame Claude Ya & Patrice Lucien Kouamé · European Journal of Nutrition & Food Safety · 2021

Enzymatic browning is associated with the action of polyphenol oxidases (PPO) and peroxidases (POD). The products of these enzymes cause undesirable changes of color and flavor of processed eggplant products. The present study aimed to evaluate kinetic properties and thermodynami...

Open access Research Article 10.9734/ejnfs/2021/v13i330393

Biochemical Characterization of Two Polyphenol Oxidase Purified from Edible Yam (Dioscorea cayenensis-rotundata cv. Kponan) Cultivated in Côte d’Ivoire

Jocelyn Constant Yapi, Sophie Nadège Gnangui, Ahi Pascal Amedée, Soumaïla Dabonné & Lucien Patrice Kouamé · Annual Research & Review in Biology · 2014

Yam (Dioscorea cayenensis-rotundata cv. Kponan) is a staple food in many tropical regions. A biochemical characterization study of crude polyphenol oxidase from yam (PPO) was carried out to provide useful information for food processing operations. Two polyphenol oxidases of edib...

Open access Research Article 10.9734/ARRB/2014/9039

Evaluation of the Biochemical and Nutritional Parameters of the Seeds of the Eggplant “Gnangnan’’ (Solanum anguivi) Consumed in Daloa (Haut-Sassandra, Côte d’Ivoire)

YA Kouamé Claude, Yélakan Kinonton Clarisse Kone, Mankambou Jacques Gnanwa, Kra Athanase KOUASSI & Jocelyn Constant Yapi · International Journal of Biochemistry Research & Review · 2026

Background: 'Gnangnan' (Solanum anguivi) is widely consumed in Côte d'Ivoire. Numerous studies have provided data on the biochemical and nutritional compositions of the fruits of this eggplant. However, data on the seeds of this plant remain almost nonexistent. Objectives: The ob...

Open access Research Article 10.9734/ijbcrr/2026/v35i31127