Volume 11, Issue 1 (6-2024)                   NBR 2024, 11(1): 1-13 | Back to browse issues page

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Chaparzadeh N, Zarandi-Miandoab L, Ali-Pashaei Dehkhargani M. The effect of some chemical and natural compounds on polyphenol oxidase activity from apple fruits. NBR 2024; 11 (1) : 1
URL: http://nbr.khu.ac.ir/article-1-3669-en.html
Department of Biology, Faculty of Basic Sciences, Azarbaijan Shahid Madani University , nchapar@azaruniv.ac.ir
Abstract:   (392 Views)
Texture quality is an important factor in evaluating of fruits. The cut surfaces of the apple fruit turn brown because of the oxidation of phenolic compounds, triggered by polyphenol oxidase enzyme. Preventing the oxidation of phenolic substances and changing color of fruit are very important in the food industry. Due to the adverse effects of chemical additives on human health and increasing consumer preference for natural alternative compounds makes an interesting market for natural plant ingredients. This study was conducted to investigate the effect of some chemical and natural compounds including sodium metabisulfite, and citric acid, aromatic waters (sweats) of chicory, licorice and lemongrass on polyphenol oxidase enzyme activity of apple fruits. The activity of polyphenol oxidase was evaluated spectrophotometrically using pyrogallol as substrate. The optimum temperature and pH values were 32 °C and 7, respectively. It was found that the enzyme activity decreased due to use of natural compounds, sodium metabisulfite and citric acid. In conclusion, polyphenol oxidase activity can be reduced to prevent of fruits browning by using suitable natural compounds instead of chemicals.
Article number: 1
Full-Text [PDF 1411 kb]   (117 Downloads)    
Type of Study: Original Article | Subject: Biotechnology
Received: 2024/02/20 | Revised: 2024/06/23 | Accepted: 2024/06/9 | Published: 2024/06/22 | ePublished: 2024/06/22

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Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.



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