Journal of Food Processing & Technology

Extraction of polyphenol oxidase from green and red apple fruits and the effect of pH variation on the enzymeâ??s activity

International Conference on Food Safety and Regulatory Measures

August 17-19, 2015 Birmingham, UK

Ladokun Olusola and Arojojoye Oluwatosin

Lead City University, Nigeria

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Polyphenol oxidase is present in the majority of plant tissues and it is involved in adverse browning of plant products .Crude polyphenol oxidase (PPO) was extracted from flesh and peels of green and red apple fruits and the concentration of the enzyme in the flesh and peels of the fruits was determined spectrophotometrically. The activity of the enzyme in the green apple peel, green apple flesh, red apple peel and red apple flesh were found to be 2.15, 1.30, 0.70 and 2.65 μmolmin-1cm-3 respectively. The effect of pH on the stability of the enzyme�??s activity was also investigated. Catechol at a concentration of 20 mM was used as a substrate while sodium acetate buffer (0.2M) with a pH range of 3.6-5.6 and sodium phosphate buffer (0.2M) with a pH range of 6.0-8.0 were used to monitor the effect of pH on the activity of the enzyme. From the results obtained, optimum pH for crude PPO extracted from the green apple peel, green apple flesh, red apple peel and red apple flesh were 7.6, 6.4, 8.4 and 8.0 respectively. Increase or decrease of pH from this range caused decrease in the activity of the enzyme. This can therefore be a good way of controlling undesirable changes in these fruits.

Biography :

Email: sola_ladokun@yahoo.com