Azzouzi, N., Bouchaib, A., Britel, M.R. & Maurady, A. 2022. Characterization of polyphenol oxidase (ppo) from blackberry thorny wild Rubus fruticosus and its inhibition using natural extracts. Current Research in Nutrition and Food Science Journal 10(3): 1205-1221. doi: 10.12944/CRNFSJ.10.3.33. [
DOI:10.12944/CRNFSJ.10.3.33]
Azzouzi, N., Bouchaib, A., Britel, M.R. & Maurady, A. 2022. Characterization of polyphenol oxidase (ppo) from blackberry thorny wild Rubus fruticosus and its inhibition using natural extracts. Current Research in Nutrition and Food Science Journal 10(3): 1205-1221. doi: 10.12944/CRNFSJ.10.3.33. [
DOI:10.12944/CRNFSJ.10.3.33]
Bradford, M.M. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 72: 248-254. doi: 10.1006/abio.1976.9999.
Can, Z., Dincer, B., Sahin, H., Baltas, N., Yildiz, O. and Kolayli, S. 2014. Polyphenol oxidase activity and antioxidant properties of Yomra apple (Malus communis L.) from Turkey. Journal of Enzyme Inhibition and Medicinal Chemistry 29: 829-835. doi: 10.3109/14756366.2013.858144.
https://doi.org/10.3109/14756366.2013.858144 [
DOI:10.1006/abio.1976.9999]
Bradford, M.M. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 72: 248-254. doi: 10.1006/abio.1976.9999.
Can, Z., Dincer, B., Sahin, H., Baltas, N., Yildiz, O. and Kolayli, S. 2014. Polyphenol oxidase activity and antioxidant properties of Yomra apple (Malus communis L.) from Turkey. Journal of Enzyme Inhibition and Medicinal Chemistry 29: 829-835. doi: 10.3109/14756366.2013.858144.
https://doi.org/10.3109/14756366.2013.858144 [
DOI:10.1006/abio.1976.9999]
Chaisakdanugull C, Theerakulkait C, Wrolstad RE. 2007. Pineapple juice and its fractions in enzymatic browning inhibition of Banana [Musa (AAA Group) Gros Michel]. Journal of Agricultural and Food Chemistry: 55(10): 4252-4257 doi: 10.1021/jf0705724. [
DOI:10.1021/jf0705724]
Chaisakdanugull C, Theerakulkait C, Wrolstad RE. 2007. Pineapple juice and its fractions in enzymatic browning inhibition of Banana [Musa (AAA Group) Gros Michel]. Journal of Agricultural and Food Chemistry: 55(10): 4252-4257 doi: 10.1021/jf0705724. [
DOI:10.1021/jf0705724]
Cho Y.K., Ahn H.K. 1999. Purification and characterization of polyphenol oxidase from potato: II. Inhibition and catalytic mechanism. Journal of Food Biochemistry 23: 593-605. doi: 10.3390/foods8050154.
Coseteng, M.Y. & Lee, C.Y. 1987. Changes in apple polyphenoloxidase and polyphenol concentrations in relation to degree of browning. Journal of Food Science 52: 985-989. doi: 10.1111/j.1365-2621.1987.tb14257.x.
https://doi.org/10.1111/j.1365-2621.1987.tb14257.x [
DOI:10.3390/foods8050154]
Cho Y.K., Ahn H.K. 1999. Purification and characterization of polyphenol oxidase from potato: II. Inhibition and catalytic mechanism. Journal of Food Biochemistry 23: 593-605. doi: 10.3390/foods8050154.
Coseteng, M.Y. & Lee, C.Y. 1987. Changes in apple polyphenoloxidase and polyphenol concentrations in relation to degree of browning. Journal of Food Science 52: 985-989. doi: 10.1111/j.1365-2621.1987.tb14257.x.
https://doi.org/10.1111/j.1365-2621.1987.tb14257.x [
DOI:10.3390/foods8050154]
De la Rosa, L.A., Alvarez-Parrilla, E., Moyers-Montoya, E., Villegas-Ochoa, M., Ayala-Zavala, J.F., Hernandez, J. & Gonzalez-Aguilar, G.A. 2011. Mechanism for the inhibition of apple juice enzymatic browning by Palo fierro (desert ironweed) honey extract and other natural compounds. LWT-Food Science and Technology 44: 269-276. doi: 10.1016/j.lwt.2010.05.030. [
DOI:10.1016/j.lwt.2010.05.030]
De la Rosa, L.A., Alvarez-Parrilla, E., Moyers-Montoya, E., Villegas-Ochoa, M., Ayala-Zavala, J.F., Hernandez, J. & Gonzalez-Aguilar, G.A. 2011. Mechanism for the inhibition of apple juice enzymatic browning by Palo fierro (desert ironweed) honey extract and other natural compounds. LWT-Food Science and Technology 44: 269-276. doi: 10.1016/j.lwt.2010.05.030. [
DOI:10.1016/j.lwt.2010.05.030]
Devece, C., Rodriguez-Lopez, J.N., Fenoll, L.G., Tudela, J., Catala, J.M., de los Reyes, E. & Garcia-Canovas, F. 1999. Enzyme inactivation analysis for industrial blanching applications: comparison of microwave, conventional, and combination heat treatments on mushroom polyphenoloxidase activity. Journal of Agricultural and Food chemistry 47: 4506-4511. doi: 10.1021/jf981398. [
DOI:10.1021/jf981398]
Devece, C., Rodriguez-Lopez, J.N., Fenoll, L.G., Tudela, J., Catala, J.M., de los Reyes, E. & Garcia-Canovas, F. 1999. Enzyme inactivation analysis for industrial blanching applications: comparison of microwave, conventional, and combination heat treatments on mushroom polyphenoloxidase activity. Journal of Agricultural and Food chemistry 47: 4506-4511. doi: 10.1021/jf981398. [
DOI:10.1021/jf981398]
Dogru, Y.Z. & Erat, M. 2012. Investigation of some kinetic properties of polyphenol oxidase from parsley (Petroselinum crispum, Apiaceae). Food Research International. 49: 411-415. doi: 10.1016/j.foodres.2012.07.028. [
DOI:10.1016/j.foodres.2012.07.028]
Dogru, Y.Z. & Erat, M. 2012. Investigation of some kinetic properties of polyphenol oxidase from parsley (Petroselinum crispum, Apiaceae). Food Research International. 49: 411-415. doi: 10.1016/j.foodres.2012.07.028. [
DOI:10.1016/j.foodres.2012.07.028]
Duong-Ly, K.C. & Gabelli, S.B. 2014. Salting out of proteins using ammonium sulfate precipitation. Methods Enzymol. 541: 85-94. doi: 10.1016/B978-0-12-420119-4.00007-0. [
DOI:10.1016/B978-0-12-420119-4.00007-0]
Duong-Ly, K.C. & Gabelli, S.B. 2014. Salting out of proteins using ammonium sulfate precipitation. Methods Enzymol. 541: 85-94. doi: 10.1016/B978-0-12-420119-4.00007-0. [
DOI:10.1016/B978-0-12-420119-4.00007-0]
Guo, L., Ma, Y., Shi, J. & Xue, S. 2009. The purification and characterisation of polyphenol oxidase from green bean (Phaseolus vulgaris L.). Food Chemistry 117: 143-151. doi: 10.1016/j.foodchem.2009.03.088. [
DOI:10.1016/j.foodchem.2009.03.088]
Guo, L., Ma, Y., Shi, J. & Xue, S. 2009. The purification and characterisation of polyphenol oxidase from green bean (Phaseolus vulgaris L.). Food Chemistry 117: 143-151. doi: 10.1016/j.foodchem.2009.03.088. [
DOI:10.1016/j.foodchem.2009.03.088]
Hamdan, N., Lee, C.H., Wong, S.L., Fauzi, C.E.N.C.A., Zamri, N.M.A. & Lee T.H. 2022. Prevention of enzymatic browning by natural extracts and genome-editing: A review on recent progress. Molecules. 27(3): 1101. doi:10.3390/molecules27031101. [
DOI:10.3390/molecules27031101]
Hamdan, N., Lee, C.H., Wong, S.L., Fauzi, C.E.N.C.A., Zamri, N.M.A. & Lee T.H. 2022. Prevention of enzymatic browning by natural extracts and genome-editing: A review on recent progress. Molecules. 27(3): 1101. doi:10.3390/molecules27031101. [
DOI:10.3390/molecules27031101]
Hemmler, D., Roullier-Gall, C., Marshall, J.W., Rychlik, M., Taylor, A.J. & Schmitt-Kopplin, P. 2018. Insights into the chemistry of non-enzymatic browning reactions in different ribose-amino acid model systems.Scientific Reports 8: 16879. doi: 10.1038/s41598-018-34335-5. [
DOI:10.1038/s41598-018-34335-5]
Hemmler, D., Roullier-Gall, C., Marshall, J.W., Rychlik, M., Taylor, A.J. & Schmitt-Kopplin, P. 2018. Insights into the chemistry of non-enzymatic browning reactions in different ribose-amino acid model systems.Scientific Reports 8: 16879. doi: 10.1038/s41598-018-34335-5. [
DOI:10.1038/s41598-018-34335-5]
Honisch, C., Osto, A., de Matos, A.D., Vincenzi, S. & Ruzza, P. 2020. Isolation of a tyrosinase inhibitor from unripe grapes juice: A spectrophotometric study. Food chemistry 305 :125506. doi: 10.1016/j.foodchem.2019.125506. [
DOI:10.1016/j.foodchem.2019.125506]
Honisch, C., Osto, A., de Matos, A.D., Vincenzi, S. & Ruzza, P. 2020. Isolation of a tyrosinase inhibitor from unripe grapes juice: A spectrophotometric study. Food chemistry 305 :125506. doi: 10.1016/j.foodchem.2019.125506. [
DOI:10.1016/j.foodchem.2019.125506]
Jannati, M., Abdossi, V. & Mashhadi Akbar Boujar, M. 2015. Effect of calcium chloride and thyme essential oils application on some postharvest characteristics of strawberry fruit cv. Selva. Agroecology Journal 10: 25-32 (In Persian).
Jannati, M., Abdossi, V. & Mashhadi Akbar Boujar, M. 2015. Effect of calcium chloride and thyme essential oils application on some postharvest characteristics of strawberry fruit cv. Selva. Agroecology Journal 10: 25-32 (In Persian).
Khan, M.R., Huang, C., Zhao, H., Huang, H., Ren, L., Faiq, M., Hashmi, M.S., Li, B., Zheng, D., Xu, Y., Su, H. & An, J. 2021. Antioxidant activity of thymol essential oil and inhibition of polyphenol oxidase enzyme: A case study on the enzymatic browning of harvested longan fruit. Chemical and Biological Technologies in Agriculture. 8 (61): 1-10. doi:10.1186/s40538-021-00259-y. [
DOI:10.1186/s40538-021-00259-y]
Khan, M.R., Huang, C., Zhao, H., Huang, H., Ren, L., Faiq, M., Hashmi, M.S., Li, B., Zheng, D., Xu, Y., Su, H. & An, J. 2021. Antioxidant activity of thymol essential oil and inhibition of polyphenol oxidase enzyme: A case study on the enzymatic browning of harvested longan fruit. Chemical and Biological Technologies in Agriculture. 8 (61): 1-10. doi:10.1186/s40538-021-00259-y. [
DOI:10.1186/s40538-021-00259-y]
Li, J., Wang, H., Lu, Y., Mao, T.F., Xiong, J., He, S.L. & Liu, H. 2019. Inhibitory effect of tartary buckwheat seedling extracts and associated flavonoid compounds on the polyphenol oxidase activity in potatoes (Solanum tuberosum L.). Journal of Integrative Agriculture, 18(9): 2173-2182. doi: 10.1016/S2095-3119(19)62692-4. [
DOI:10.1016/S2095-3119(19)62692-4]
Li, J., Wang, H., Lu, Y., Mao, T.F., Xiong, J., He, S.L. & Liu, H. 2019. Inhibitory effect of tartary buckwheat seedling extracts and associated flavonoid compounds on the polyphenol oxidase activity in potatoes (Solanum tuberosum L.). Journal of Integrative Agriculture, 18(9): 2173-2182. doi: 10.1016/S2095-3119(19)62692-4. [
DOI:10.1016/S2095-3119(19)62692-4]
Lim, W.Y. & Wong, C.W. 2018. Inhibitory effect of chemical and natural anti-browning agents on polyphenol oxidase from ginger (Zingiber officinale Roscoe). Journal of Food Science And Technology 55: 3001-3007. doi: 10.1007/s13197-018-3218-7. [
DOI:10.1007/s13197-018-3218-7]
Lim, W.Y. & Wong, C.W. 2018. Inhibitory effect of chemical and natural anti-browning agents on polyphenol oxidase from ginger (Zingiber officinale Roscoe). Journal of Food Science And Technology 55: 3001-3007. doi: 10.1007/s13197-018-3218-7. [
DOI:10.1007/s13197-018-3218-7]
Martinez-Hernandez, G.B., Castillejo, N. & Artes-Hernandez, F. 2019. Effect of fresh cut apples fortification with lycopene microspheres, revalorized from tomato by products, during shelf life. Postharvest Biology and Technology 156:110925. doi: 10.1016/j.postharvbio.2019.05.026 [
DOI:10.1016/j.postharvbio.2019.05.026]
Martinez-Hernandez, G.B., Castillejo, N. & Artes-Hernandez, F. 2019. Effect of fresh cut apples fortification with lycopene microspheres, revalorized from tomato by products, during shelf life. Postharvest Biology and Technology 156:110925. doi: 10.1016/j.postharvbio.2019.05.026 [
DOI:10.1016/j.postharvbio.2019.05.026]
Moon, K.M., Kwon, E.B., Lee, B. & Kim, C.Y. 2020. Recent trends in controlling the enzymatic browning of fruit and vegetable products. Molecules 25:2754. doi: 10.3390/molecules25122754 [
DOI:10.3390/molecules25122754]
Moon, K.M., Kwon, E.B., Lee, B. & Kim, C.Y. 2020. Recent trends in controlling the enzymatic browning of fruit and vegetable products. Molecules 25:2754. doi: 10.3390/molecules25122754 [
DOI:10.3390/molecules25122754]
Nagai, T. & Suzuki, N. 2001. Partial purification of polyphenol oxidase from Chinese cabbage Brassica rapa L. Journal of Agricultural and Food Chemistry. 49: 3922-3926. doi: 10.1021/jf000694v. DOI: 10.1021/jf000694v. [
DOI:10.1021/jf000694v]
Nagai, T. & Suzuki, N. 2001. Partial purification of polyphenol oxidase from Chinese cabbage Brassica rapa L. Journal of Agricultural and Food Chemistry. 49: 3922-3926. doi: 10.1021/jf000694v. DOI: 10.1021/jf000694v. [
DOI:10.1021/jf000694v]
Pizzocaro, F., Torreggiani, D. & Gilardi, G. 1993. Inhibition of apple polyphenoloxidase (PPO) by ascorbic acid, citric acid and sodium chloride. Journal of Food Processing and Preservation 17: 21-30. doi: 10.1111/j.1745-4549.1993.tb00223.x. [
DOI:10.1111/j.1745-4549.1993.tb00223.x]
Pizzocaro, F., Torreggiani, D. & Gilardi, G. 1993. Inhibition of apple polyphenoloxidase (PPO) by ascorbic acid, citric acid and sodium chloride. Journal of Food Processing and Preservation 17: 21-30. doi: 10.1111/j.1745-4549.1993.tb00223.x. [
DOI:10.1111/j.1745-4549.1993.tb00223.x]
Serradell, M.D.L.A., Rozenfeld, P.A., Martinez, G.A., Civello, P.M., Chaves, A.R., Anon, M.C. 2000. Polyphenoloxidase activity from strawberry fruit (Fragaria x ananassa, Duch., cv Selva): Characterisation and partial purification. Journal of the Science of Food and Agriculture. 80: 1421-1427. doi: 10.1002/1097-0010(200007)80:9<1421::AID-JSFA649>3.0.CO;2-K.
https://doi.org/10.1002/1097-0010(200007)80:9<1421::AID-JSFA649>3.0.CO;2-K [
DOI:10.1002/1097-0010(200007)80:93.0.CO;2-K]
Serradell, M.D.L.A., Rozenfeld, P.A., Martinez, G.A., Civello, P.M., Chaves, A.R., Anon, M.C. 2000. Polyphenoloxidase activity from strawberry fruit (Fragaria x ananassa, Duch., cv Selva): Characterisation and partial purification. Journal of the Science of Food and Agriculture. 80: 1421-1427. doi: 10.1002/1097-0010(200007)80:9<1421::AID-JSFA649>3.0.CO;2-K.
https://doi.org/10.1002/1097-0010(200007)80:9<1421::AID-JSFA649>3.0.CO;2-K [
DOI:10.1002/1097-0010(200007)80:93.0.CO;2-K]
Sikora, M., Swieca, M., Franczyk, M., Jakubczyk, A., Bochnak, J. & Złotek, U. 2019. Biochemical properties of polyphenol oxidases from ready-to-eat lentil (Lens culinaris medik.) sprouts and factors affecting their activities: A search for potent tools limiting enzymatic browning. Foods. 8 (5): 154. doi: 10.3390/foods8050154. [
DOI:10.3390/foods8050154]
Sikora, M., Swieca, M., Franczyk, M., Jakubczyk, A., Bochnak, J. & Złotek, U. 2019. Biochemical properties of polyphenol oxidases from ready-to-eat lentil (Lens culinaris medik.) sprouts and factors affecting their activities: A search for potent tools limiting enzymatic browning. Foods. 8 (5): 154. doi: 10.3390/foods8050154. [
DOI:10.3390/foods8050154]
Soysal, C. 2009. Effects of green tea extract on golden delicious apple polyphenoloxidase and its browning. Journal of Food Biochemistry 33 (1): 134-148. [
DOI:10.1111/j.1745-4514.2008.00201.x]
Soysal, C. 2009. Effects of green tea extract on golden delicious apple polyphenoloxidase and its browning. Journal of Food Biochemistry 33 (1): 134-148. [
DOI:10.1111/j.1745-4514.2008.00201.x]
Strelec, I., Burić, P., Janković, I., Kovač, T. & Molnar, M. 2017. Inhibitory effect of coumarin derivatives on apple (cv. Idared) polyphenol oxidase. Croatian Journal of Food Science and Technology 9: 57-65. doi:10.17508/CJFST.2017.9.1.08. [
DOI:10.17508/CJFST.2017.9.1.08]
Strelec, I., Burić, P., Janković, I., Kovač, T. & Molnar, M. 2017. Inhibitory effect of coumarin derivatives on apple (cv. Idared) polyphenol oxidase. Croatian Journal of Food Science and Technology 9: 57-65. doi:10.17508/CJFST.2017.9.1.08. [
DOI:10.17508/CJFST.2017.9.1.08]
Sullivan, M.L. 2015. Beyond brown: Polyphenol oxidases as enzymes of plant specialized metabolism. Frontiers in Plant Science 14; 5:783. doi: 10.3389/fpls.2014.00783. [
DOI:10.3389/fpls.2014.00783]
Sullivan, M.L. 2015. Beyond brown: Polyphenol oxidases as enzymes of plant specialized metabolism. Frontiers in Plant Science 14; 5:783. doi: 10.3389/fpls.2014.00783. [
DOI:10.3389/fpls.2014.00783]
Thipnate, P. & Sukhonthara, S. 2015. Control of enzymatic browning in apple and potato purees by using guava extract. Science, Engineering and Health Studies 9(2): 59-68. https://li01.tci-thaijo.org/index.php/sehs/article/view/39506.
Thipnate, P. & Sukhonthara, S. 2015. Control of enzymatic browning in apple and potato purees by using guava extract. Science, Engineering and Health Studies 9(2): 59-68. https://li01.tci-thaijo.org/index.php/sehs/article/view/39506.
Tsikrika, K., Lemos, M.A., Chu, B.S., Bremner, D.H. & Hungerford, G. 2022. Effect of ultrasound on the activity of mushroom (Agaricus bisporous) polyphenol oxidase and observation of structural changes using time-resolved fluorescence. Food and Bioprocess Technology 15: 656-668. doi:10.1007/s11947-022-02777-5. [
DOI:10.1007/s11947-022-02777-5]
Tsikrika, K., Lemos, M.A., Chu, B.S., Bremner, D.H. & Hungerford, G. 2022. Effect of ultrasound on the activity of mushroom (Agaricus bisporous) polyphenol oxidase and observation of structural changes using time-resolved fluorescence. Food and Bioprocess Technology 15: 656-668. doi:10.1007/s11947-022-02777-5. [
DOI:10.1007/s11947-022-02777-5]
Valero, E., Varon R. & Garcia-Carmona F. 1992. Kinetic study of the effect of metabisulfite on polyphenol oxidase. Journal of Agricultural and Food Chemistry 40 (5): 904-908. doi: 10.1021/jf00017a042 [
DOI:10.1021/jf00017a042]
Valero, E., Varon R. & Garcia-Carmona F. 1992. Kinetic study of the effect of metabisulfite on polyphenol oxidase. Journal of Agricultural and Food Chemistry 40 (5): 904-908. doi: 10.1021/jf00017a042 [
DOI:10.1021/jf00017a042]
Walker, J.R. & Ferrar, P.H. 1998. Diphenol oxidases, enzyme-catalysed browning and plant disease resistance. Biotechnology and Genetic Engineering Reviews 15: 457-498. doi: 10.1080/02648725.1998.10647966. [
DOI:10.1080/02648725.1998.10647966]
Walker, J.R. & Ferrar, P.H. 1998. Diphenol oxidases, enzyme-catalysed browning and plant disease resistance. Biotechnology and Genetic Engineering Reviews 15: 457-498. doi: 10.1080/02648725.1998.10647966. [
DOI:10.1080/02648725.1998.10647966]
Wessels, B., Schulze-Kaysers, N., Damm, S., & Kunz, B. 2014. Effect of selected plant extracts on the inhibition of enzymatic browning in fresh-cut apple. Journal of Applied Botany and Food Quality 87: 16-23. doi: 10.5073/JABFQ.2014.087.003.
Wessels, B., Schulze-Kaysers, N., Damm, S., & Kunz, B. 2014. Effect of selected plant extracts on the inhibition of enzymatic browning in fresh-cut apple. Journal of Applied Botany and Food Quality 87: 16-23. doi: 10.5073/JABFQ.2014.087.003.
Wong, C.W. & Lee A.P.L. 2014. Inhibitory effect of onion extract on cassava leaf (Manihot esculenta Crantz) polyphenol oxidase. International Food Research Journal 21(2): 755-758.
Wong, C.W. & Lee A.P.L. 2014. Inhibitory effect of onion extract on cassava leaf (Manihot esculenta Crantz) polyphenol oxidase. International Food Research Journal 21(2): 755-758.
Yoruk, R. & Marshall, M.R. 2003. Physicochemical properties and function of plant polyphenol oxidase: a review 1. Journal of Food Biochemistry 27: 361-422. doi:10.1111/j.1745-4514.2003.tb00289.x. [
DOI:10.1111/j.1745-4514.2003.tb00289.x]
Yoruk, R. & Marshall, M.R. 2003. Physicochemical properties and function of plant polyphenol oxidase: a review 1. Journal of Food Biochemistry 27: 361-422. doi:10.1111/j.1745-4514.2003.tb00289.x. [
DOI:10.1111/j.1745-4514.2003.tb00289.x]
Zhang, S. 2023. Recent Advances of polyphenol oxidases in plants. Molecules 28(5): 2158. doi: 10.3390/molecules28052158. doi:10.3390/molec. [
DOI:10.3390/molecules28052158]
Zhang, S. 2023. Recent Advances of polyphenol oxidases in plants. Molecules 28(5): 2158. doi: 10.3390/molecules28052158. doi:10.3390/molec. [
DOI:10.3390/molecules28052158]
