Akademik Veri Yönetim Sistemi
ROMANIAN BIOTECHNOLOGICAL LETTERS, cilt.20, sa.6, ss.10961-10968, 2015 (SCI-Expanded)
Enzymatic browning reaction caused by polyphenol oxidases (PPOs) due to negative effects on sensorial and nutritional quality of plants, is one of the most important problem in food industry. This study was designed for characterization and purification of PPO from potato and to determine the inhibitory activity of methanolic extracts of Citrus sp., (lemon) Beta vulgaris (red beet) and Capsicum sp. (chili pepper) on PPO. The molecular weight of partial purified PPO, its enzyme activity against catechol substrat and the amount of total protein in sample were determined as 40 kDa, 1340 EU mL(-1) and 433 mu g mL(-1), respectively. The characteristic peaks of PPO were clearly observed in FTIR spectra. According to spectrophotometric analyses, it was found that PPO activity inhibition by extracts of chili pepper, lemon and red beet was in the rate of 70, 54 and 60%, respectively. Ascorbic acid content of chili pepper was determined as 143.85 mg 100g(-1). Out of the three extracts, the chili pepper extract was determined to show the maximum anti-browning effect. In various industrial areas such as food industry, health care and medicine to cure skin disorders, extracts of natural vegetables as an alternative to synthetic PPO inhibitors could be used to prevent enzymatic browning reaction.