Effect of Organic (Edible) Inhibitors and Biochemical Characterization of Partially Purified Oxidative Enzymes from Fruits | [International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) • 2022]

Author(s):

1. Aisha Siddiqua: Gomal Center of Biochemistry and Biotechnology, Gomal University,D.I.Khan, Pakistan

2. Fatima: Gomal Center of Biochemistry and Biotechnology, Gomal University,D.I.Khan, Pakistan

3. Saima Mashal: Gomal Center of Biochemistry and Biotechnology, Gomal University,D.I.Khan, Pakistan

4. Laraib Tahira: Gomal Center of Biochemistry and Biotechnology, Gomal University,D.I.Khan, Pakistan

5. Qurbat Zahra: Gomal Center of Biochemistry and Biotechnology, Gomal University,D.I.Khan, Pakistan

6. Rida Danish: Gomal Center of Biochemistry and Biotechnology, Gomal University,D.I.Khan, Pakistan

Abstract:

Along with their importance, the shelf-life of fruits plays a vital role in economy of farmers and consumer. Physical appearance of fruits is destroyed by browning. Enzymatic browning is a response which requires the activity of enzymes and oxidation. Phenolic compounds are present in the cell of fruits and when these phenolic compounds are exposed to the air or oxygen through cutting the oxygen causes enzymatic browning. The PPO enzyme responsible for browning was obtained from different fruits after 30%-70% (NH4)2SO4 saturation followed by Sephadex G-300. Homogeneity of PPO enzyme was checked by SDS-PAGE. PPO from Zizipus Mauritania with 11.64 U/mg specific activities and 12.38% recovery was 264.55 fold partially purified. Whereas the same enzymes from Punica Granatum showed the specific activity up to a level of 9.74U/mg with 304.38 folds and 12.27 recoveries. Similarly, PPO from Psidium Guajava was isolated in partially purified form to the level of 282.67 folds with specific activity of 16.96U/mg and 9.87 recoveries. The molecular weight of all PPO was found to be 50kDa. The Optimum temperature of PPO was 50°C with temperature stability of 20-60 forPunicagranatum, 30-70 for Psidium guajava and 20-70 for Zizipus mauritania. The optimum pH of Punica granatum was 8.2, Psidium guajava was 7.2 and Zizipus Mauritania was 7.8. And enzyme was found to be stable at pH Punica granatum was in the range of 5.8-7.8, Psidium guajava was 5.2-8.2 and Zizipus Mauritania was 5.6-8.2The activity of enzyme was inhibited by using different organic edible inhibiters and commercial chemical inhibitors. In Zizipus Mauritania coffee was proved to be stronger inhibitor for the enzymatic activity of PPO enzyme while in Punica granatum and Psidium guajava, cinnamon powder was more potent inhibitor.

Page(s): 167-167

DOI: DOI not available

Published: Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022

Keywords:

Organic Edible Inhibitors , Oxidative Enzymes from Fruits

References:

References are not available for this document.

Citations

Citations are not available for this document.

Citations

Downloads

Views