Determination of the activity and kinetic parameters of polyphenol oxidase enzyme in crude extracts of some Jordanian plants
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Date
2020-07
Journal Title
Journal ISSN
Volume Title
Publisher
Open Science Publishers LLP
Abstract
The activity and kinetic parameters of the enzyme polyphenol oxidase (PPO) in crude extracts of the fruits ofParadise apple (Pyrus malus L.), cucumber (Cucumis sativus L.), squash (Cucurbita pepo L.), pomegranaterind and seeds (Punica granatum L.), and the leaf of cactus (Opuntia ficus-indica (L.) were investigated. Thehighest browning intensity was found in P. apple, followed by pomegranate seeds and cucumber fruits. Theoptimum activity of the enzyme was shown at pH 7.0 for P. apple and cucurbita, but it was found at pH 6.0 forthe rind and seeds of the pomegranate. The PPO of cactus leaf and cucumber fruits showed two peaks at pH 4.0and 7.0. On the other hand, the optimal temperature found for PPO activity in these plants was around 40°C.A strong correlation with value (R) = 0.9485 between the browning intensity and PPO activity in all studiedsamples was obtained.
Description
Keywords
Polyphenol oxidase, kinetics, browning, relative activity, activation energy.
Citation
Atrooz Omar Mohammad, AlKhamaisa Nooh Khair, AlRawashdeh Ibrahim M.. Determination of the activity and kinetic parameters of polyphenol oxidase enzyme in crude extracts of some Jordanian plants. Journal of Applied Biology & Biotechnology. 2020 Jul; 2020 Jul: 69-74