Volume 11, Issue 1 (6-2024)                   nbr 2024, 11(1): 1-13 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Chaparzadeh N, Zarandi-Miandoab L, Ali-Pashaei Dehkhargani M. The effect of some chemical and natural compounds on polyphenol oxidase activity from apple fruits. nbr 2024; 11 (1) : 1
URL: http://nbr.khu.ac.ir/article-1-3669-en.html
Department of Biology, Faculty of Basic Sciences, Azarbaijan Shahid Madani University , nchapar@azaruniv.ac.ir
Abstract:   (1236 Views)
Texture quality is an important factor in evaluating of fruits. The cut surfaces of the apple fruit turn brown because of the oxidation of phenolic compounds, triggered by polyphenol oxidase enzyme. Preventing the oxidation of phenolic substances and changing color of fruit are very important in the food industry. Due to the adverse effects of chemical additives on human health and increasing consumer preference for natural alternative compounds makes an interesting market for natural plant ingredients. This study was conducted to investigate the effect of some chemical and natural compounds including sodium metabisulfite, and citric acid, aromatic waters (sweats) of chicory, licorice and lemongrass on polyphenol oxidase enzyme activity of apple fruits. The activity of polyphenol oxidase was evaluated spectrophotometrically using pyrogallol as substrate. The optimum temperature and pH values were 32 °C and 7, respectively. It was found that the enzyme activity decreased due to use of natural compounds, sodium metabisulfite and citric acid. In conclusion, polyphenol oxidase activity can be reduced to prevent of fruits browning by using suitable natural compounds instead of chemicals.
Article number: 1
Full-Text [PDF 1411 kb]   (336 Downloads)    
Type of Study: Original Article | Subject: Biotechnology
Received: 2024/02/20 | Revised: 2024/06/23 | Accepted: 2024/06/9 | Published: 2024/06/22 | ePublished: 2024/06/22

References
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. 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]
9. 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]
10. 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]
11. 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]
12. 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]
13. 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).
14. 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]
15. 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]
16. 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]
17. 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]
18. 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]
19. 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]
20. 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]
21. 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]
22. 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]
23. 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]
24. 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]
25. 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]
26. 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.
27. 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]
28. 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]
29. 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]
30. 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.
31. 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.
32. 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]
33. 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]

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Creative Commons Licence
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.



© 2024 CC BY-NC 4.0 | Nova Biologica Reperta

Designed & Developed by : Yektaweb