Effect of Anti Browning Agents on Partial Purified Polyphenol Oxidase of Hawthorn (Crataegus Spp
Publish place: International journal of Advanced Biological and Biomedical Research، Vol: 2، Issue: 8
Publish Year: 1393
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:
JR_IJABBR-2-8_017
تاریخ نمایه سازی: 26 اسفند 1394
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 forcysteine 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 forcysteine 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
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Authors
Shahriar Saeidian
Assistant professor of Biochemistry, Department Of Biology, Payame Noor University ,Iran