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

Author(s):

1. Saima Mashala: Gomal Center of Biochemistry and Biotechnology, Gomal University,D.I.Khan, Pakistan

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

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

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

Abstract:

Polyphenol oxidase (PPO) and Peroxidase (POD) enzymes lend brown color to vegetable by oxidizing phenolic substrates accompanied by oxygen and change di-phenol into melanin pigments. Therefore, the enzymatic browning can be inhibited by using antioxidant commercial chemical inhibitor and organic edible inhibitor. PPO and POD enzymes were obtained from Solanum melongena by saturating with 30% and 70% (NH4)2SO4 and then purified through Sephadex G-300 Colum. Apparent molecular weight was determined by SDS-PAGE. The molecular weight of PPO from Solanum melongena was determined to be 50 kDa. The highest activity of the enzymes was noted at 50oC temperature and above 50oC most of the PPO activity was lost. The enzyme obtained was found to be stable at 30-70 oC. The optimum pH of PPO of Solanum melongena was turned out to be 7.2. The enzyme was originated to be more stable at pH range of 6.2-8.2. Different commercial chemical inhibitors and organic edible inhibitors were used to inhibit the activity of enzyme. In Solanum melongena, the enzymatic activity was inhibited more efficiently by cinnamon powder and coffee (edible inhibitors), ascorbic acid and acetic acid (commercial inhibitors),

Page(s): 117-117

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:

Solanum melongena , Oxidative Enzymes , Organic Edible Inhibitors

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