Screening of Biochemical Properties and Effect of Organic (Edible) Inhibitors of Partially Purified Oxidative Enzymes from Solanum melongena | [Abstract Book on International Conference on Life Sciences (ICLS-23) 11-12 May 22-23 • 2023]

Author(s):

1. Saima Mashal: Gomal Center of Biochemistry and Biotechnology, Gomal University, D.I.Khan, KPK, Pakistan; NPRL, Gomal Centre of Pharmaceutical Sciences, Faculty of Pharmacy, Gomal University D.I.Khan, KPK, Pakistan

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

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

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

5. Adnan Amin: NPRL, Gomal Centre of Pharmaceutical Sciences, Faculty of Pharmacy, Gomal University D.I.Khan, KPK, Pakistan

Abstract:

Polyphenol oxidase (PPO) and Peroxidase (POD) enzymes lend brown color to vegetable by oxidizing phenolic substrates accompanied by oxygen and change diphenol 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 Column. 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 50°C temperature and above 50°C most of the PPO activity was lost. The enzyme obtained was found to be stable at 30-70 °C. 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): 65-65

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Life Sciences (ICLS-23) 11-12 May 22-23, Volume: 0, Issue: 0, Year: 2023

Keywords:

enzymatic activity , Polyphenol oxidase , Sephadex , cinnamon powder

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