Saeidian, S. (2014). Effect of Anti Browning Agents on Partial Purified Polyphenol Oxidase of Hawthorn (Crataegus Spp. International Journal of Advanced Biological and Biomedical Research, 2(8), 2472-2482.
Shahriar Saeidian. "Effect of Anti Browning Agents on Partial Purified Polyphenol Oxidase of Hawthorn (Crataegus Spp". International Journal of Advanced Biological and Biomedical Research, 2, 8, 2014, 2472-2482.
Saeidian, S. (2014). 'Effect of Anti Browning Agents on Partial Purified Polyphenol Oxidase of Hawthorn (Crataegus Spp', International Journal of Advanced Biological and Biomedical Research, 2(8), pp. 2472-2482.
Saeidian, S. Effect of Anti Browning Agents on Partial Purified Polyphenol Oxidase of Hawthorn (Crataegus Spp. International Journal of Advanced Biological and Biomedical Research, 2014; 2(8): 2472-2482.
Effect of Anti Browning Agents on Partial Purified Polyphenol Oxidase of Hawthorn (Crataegus Spp
Assistant professor of Biochemistry, Department Of Biology, Payame Noor University, Iran
Receive Date: 14 September 2014,
Accept Date: 14 September 2014
Abstract
Objective: Polyphenol oxidase or PPO (EC 1.14.18.1) is considered the enzyme responsible for quality deterioration and browning in different fruits during postharvest period. The objective of this study was to evaluate the antibrowning (inhibition of polyphenol oxidase activity) effect of Cysteine, Ascorbic acid, citric acid, kojic acid and glycine at two different pH (6 and 7) in hawthorn. Methods: Partial purified polyphenol oxidase was mixed with Cys, ascorbic acid, citric acid, glycine and kojic acid, to assess their effect on PPO. Results: The most effective PPO inhibitors was kojic acid. IC50 for cysteine was earned 0.48 and 0.58, for ascorbic acid, 0.8 and 1, for citric acid, 0.75 and 0.85 and for kojic acid was 0.3 and 0.4 at pH 6 and 7, respectively Partial purified polyphenol oxidase was mixed with Cys, ascorbic acid, citric acid, glycine and kojic acid, to assess their effect on PPO. The most effective PPO inhibitors was kojic acid. IC50 for cysteine was earned 0.48 and 0.58, for ascorbic acid, 0.8 and 1, for citric acid, 0.75 and 0.85 and for kojic acid was 0.3 and 0.4 at pH 6 and 7, respectively.
Arslan, O and Dogan, S. (2005). Inhibition of Polyphenol Oxidase obtained from Various Sources by 2,3- Diaminopropionic Acid, J. Sci. Food Agri., 85, 1499-1504. (2000). Polyphenol oxidase from hybrid poplar. Cloning and expression in response to wounding and herbivory. Plant Physiol. 124, 285ñ295. Dudley, E.D and Hotchkiss, J.H. (1989). Cysteine as an Inhibitor of Polyphenol Oxidase, J. Food Biochem., 13, 65- 75 (1989). Escribano J, Gand MA. (2002). Subcellular localization and isoenzyme pattern of peroxidase and polyphenol oxidase in beet root (Beta vulgaris L.). J Agric Food Chem 50:6123ñ6129. Espin, J.C., Garcia-Ruiz, P.A., Tudela, J, Varon, R and Garcia-Canovas, F. (1998). Monophenolase and Diphenolase Reaction Mechanisms of Apple and Pear Polyphenol Oxidases. J. Agric. Food Chem. 46 (8): 2968- 2975. Fayad, L., Marchal, C., Billaud and J. Nicolas. (1997). Comparison of Beta-Cyclodextrin Effect on Polyphenol Oxidation Catalyzed by Purified Polyphenol Oxidase from Different Sources, J. Agri. Food Chem., 45, 2442-2446. Ho K-K. (1999). Characterization of polyphenol oxidase from aerial roots of an orchid, Aranda ëëChristine 130íí. Plant Physiol Biochem 37:841ñ848. Lambrecht, H. S. (1995). Sulfite Substitutes for the Prevention of Enzymatic Browning in Foods, in C. Y. Lee and J. R. Whitaker (Eds.), Enzymatic Browning and its Prevention, American Chemical Society USA (1995) pp. 313-323. Langdon, T.T. (1987). Preventing of Browning in Fresh Prepared Potatoes without the use of Sulfiting Agents, Food Technol., 41(64), 66-67. Lowry, O.H. Rosebrough, N.J. Farr, A.L and Randall, R.J.(1951). Protein measurement with the Folin-Phenol reagents. J. Biol. Chem. 193: 265-27. Marangoni, A. G. (2002). Reversible enzyme inhibition. In Enzyme Kinetics: A Modern Approach; Wiley: Hoboken, NJ ; pp 61-65. Martinez, M. V., Whitaker, J. R. (1995). The biochemistry and control of enzymatic browning Trends Food Sci. Technol. 6, 195-200. Mohammadi, M., Kazemi, H. (2002). Changes in peroxidase and polyphenol oxidase activities in susceptible and resistant wheat heads inoculated with Fusarium graminearum and induced resistance. Plant Sci. 162, 491ñ498. McEvily, A.j., Iyengar, R and Otwell, W.S. (1992). Inhibition of Enzymatic Browning in Foods and Beverages, Critical Rev. Food Sci. Nut., 32, 253-273. McEvily A. J., Iyengar, R., Otwell, W. S. (1992). Inhibition of enzymatic browning in foods and beverages. Crit. ReV. Food Sci. Nutr. 32, 253-273. Park, H. J. (1999). Development of advanced edible coatings for fruits. Trends Food Sci. Technol. 10, 254-260. Richardson, T and Hyslop, D.B. (1985). Enzymes, in, O. R. Fennema (Ed.), Food Chemistry, 2nd Ed., USA, Marcel Dekker pp. 371-476. Ryan, C.A. (2000). The systemin signaling pathway: differential activation of plant defensive genes. Biochim. Biophys. Acta . 1477, 112ñ121. Saeidian, S. Keyhani, E and Keihani, J. (2007). Polyphenol oxidase activity in dormant saffron (Crocus Sativus L.) corm. Acta Physiol Plant. 29: 463-471. Saeidian, S. Keyhani, E and Keihani, J. (2007). Effect of Ionic Detergents, Nonionic Detergents, and Chaotropic Agents on Polyphenol Oxidase Activity from Dormant Saffron (Crocus sativus L.) Corms. J. Agric. Food Chem. 55(9): 3713-3719. Sapers, G.M. (1993). Browning of Foods : Control by Sulfites, Antioxidants and other Means. Food Technol., 47, 75-84. Soliva-Fortuny, R. C., Martin-Belloso, O. (2003). New advances in extending the shelf life of fresh-cut fruits: a review. Trends Food Sci. Technol. 14, 341-353. Trebst, A., Depka, B. (1995). Polyphenol oxidase and photosynthesis research. Photosynth. Res. 46, 41ñ44. Walker, J. R. L., Lee, C. Y and Whitaker J. R. (1995). Enzymatic Browning in Fruits, in Enzymatic Browning and Its Prevention, USA : American Chem. Soc. pp. 8-22.
Top