A diphenolase from persimmon fruits (Diospyros kaki L., Ebenaceae)

Özen, Arzu; Çolak, Ahmėt; Dinçer, Barbaros; Güner, Saadettin

doi:10.1016/j.foodchem.2003.07.022

Cited by 56 publications

(50 citation statements)

References 34 publications

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“…The values of catalytic efficiency, V max /K m , indicated that catechol and 4-MCT were the most suitable phenolic substrates for Yomra apple PPO (Table 4). This result agrees with previous reports in which diphenolic susbtrates were most suitable for PPOs 39,41,42 . The effects of well-known inhibitors, sodium azide (1.0-50 mM), benzoic acid (1.0-10 mM), ascorbic acid (0.05-1.0 mM) and sodium metabisulphite (0.05-0.5 mM), were examined to determine their potential to inhibit 4-MCT oxidation by the crude PPO of Yomra apple ( Table 5).…”

Section: Resultssupporting

confidence: 93%

“…However, the optimal pH value of PPO has been reported as 8.5 for catechol and 6.5 for 4-MCT and L-DOPA as substrates in medlar (Mespilus germanica L.) fruits 39 . Similar to our study, optimum pH for PPO enzyme has been reported to range from 5.5 to 7.5 for persimmon 42 and Jonagored apple 40 against 4-methyl catechol, catechol and DOPA. Similar pH behavior has also been reported for other fruits of the family Rosaceae 38,41,42 .…”

Section: Resultssupporting

confidence: 90%

“…Similar to our study, optimum pH for PPO enzyme has been reported to range from 5.5 to 7.5 for persimmon 42 and Jonagored apple 40 against 4-methyl catechol, catechol and DOPA. Similar pH behavior has also been reported for other fruits of the family Rosaceae 38,41,42 . Similarly, pH optimum for PPO enzyme was reported as 7.0 for Amasya apple 43 .…”

Section: Resultssupporting

confidence: 90%

“…It appears that crude PPO is sensitive to increases in temperature. Yomra apple PPO was almost inactivated 430 C in the presence of monophenol substrates, while diphenolic substrates were more activated 430 C. The optimal temperature values for PPO from persimmon fruits using 4-MCT, catechol and L-DOPA were 40 C, 20 C and 10 C, respectively 42 , 25 C from medlar with catechol as substrate 39 and 60 C from leaves of Cleome gynandra L. 47 . Polyphenol oxidase activities for Yomra apple were assayed using catechol, 4-MCT and L-DOPA as diphenolic substrates and L-tyrosine, HPPA as monophenolic substrates in this study.…”

Section: Resultsmentioning

confidence: 97%

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Polyphenol oxidase activity and antioxidant properties of Yomra apple (Malus communisL.) from Turkey

Can

Dinçer²,

Şahin

et al. 2013

Journal of Enzyme Inhibition and Medicinal Chemistry

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In this study, firstly, antioxidant and polyphenol oxidase (PPO) properties of Yomra apple were investigated. Seventeen phenolic constituents were measured by reverse phasehigh-performance liquid chromatography (RP-HPLC). Total phenolic compounds (TPCs), ferric reducing antioxidant power (FRAP) and 2, 2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging activities were performed to measure antioxidant capacity. Some kinetic parameters (K m , V max ), and inhibition behaviors against five different substrates were measured in the crude extract. Catechin and chlorogenic acid were found as the major components in the methanolic extract, while ferulic acid, caffeic acid, p-hydroxybenzoic acid, quercetin and p-coumaric acid were small quantities. K m values ranged from 0.70 to 10.10 mM in the substrates, and also 3-(4-hydroxyphenyl) propanoic acid (HPPA) and L-DOPA showed the highest affinity. The inhibition constant of K i were ranged from 0.05 to 14.90 mM against sodium metabisulphite, ascorbic acid, sodium azide and benzoic acid, while ascorbic acid and sodium metabisulphite were the best inhibitors.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 97%

See 2 more Smart Citations

Polyphenol oxidase activity and antioxidant properties of Yomra apple (Malus communisL.) from Turkey

Can

Dinçer²,

Şahin

et al. 2013

Journal of Enzyme Inhibition and Medicinal Chemistry

Self Cite

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“…Mediterranean region is also suitable for persimmon production (Luo, 2007;Bubba et al, 2009). Persimmon is prominent for its nutrition comprising about 80.3% water, 0.58% protein, 0.19% total lipids, 18.6% total carbohydrates and up to 1.48 g and 7.5 mg total dietary fiber and ascorbic acid, respectively (Achiwa et al, 1997;Ozen et al, 2004 andErcisli et al, 2007). Persimmon is naturally bestowed with bioactive molecules including proanthocyanidins, flavonoids, tannins, phenolis, carotenoids and dietary fiber (Butt et al, 2015).…”

Section: -Introductionmentioning

confidence: 99%

Nutrient and Phytochemical Compounds of Persimmon and Husk Tomato

2017

AJAS

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The aim of this study was to determine the proximate chemical composition, minerals content, some vitamins, sugars composition, flavonoids content as well as phenols content of whole persimmon and husk tomato fruits. The results indicated that, husk tomato has higher amounts of crude protein, crude fat, crude fiber and ash compared with persimmon fruits. Iron (Fe) was the most predominant of micro-elements found in persimmon and husk tomato. Persimmon fruits contained much more Vit. K content compared with husk tomato fruits. Glucose, arabinose, xylose, glactose and fructose were the predominant sugars of both of persimmon and husk tomato fruits. The major flavonoids of persimmon fruits were narengin, luteolin, hesperidin, quercetrin and rosmarinic acid, while it were rosmarinic acid, luteolin, rutin, querectin and narengin in husk tomato fruits.Regarding to phenolic compounds, pyrogallol was the major phenolics in both of persimmon and husk tomato followed by catechen in persimmon and benzoic acid in husk tomato. Keywords: Persimmon, husk tomato, phenols, flavonoids, vitamins. 1-IntroductionThe health promoting potentials associated with their consumption are mainly due to presence of bioactive components and these phytochemicals are distinct bioactive molecules widely acknowledged for their beneficial roles in human physiology (Manach et al., 2004).Phytochemicals are biologically active, naturally occurring chemical composition found in fruits, vegetables, grains, nuts, tea and seeds that promote human health and prevent diseases. The abundance of scientific evidence indicates that such bioactive compounds have biological properties such as antioxidant activity, antimicrobial effect, modulation of detoxification enzymes, stimulation of the immune system, decrease of platelet aggregation and modulation of hormone metabolism and anticancer property (Wavinya et al., 2016).Phytochemicals are not essential nutrient and are not required by the human body for sustaining life, but have important properties to prevent or to fight some common diseases (Holst and Williamson, 2008).Persimmon (Diospyros Kaki L.) is fleshy fibrous tropical, deciduous fruit belonging to Ebenceal family. It is commonly cultivated in warm regions of the world including China, Korea, Japan, Brazil, Turkey and Italy (Itamura et al., 2005 ;Yokozawa et al., 2007). Mediterranean region is also suitable for persimmon production (Luo, 2007;Bubba et al., 2009). Persimmon is prominent for its nutrition comprising about 80.3% water, 0.58% protein, 0.19% total lipids, 18.6% total carbohydrates and up to 1.48 g and 7.5 mg total dietary fiber Rashwan, et al., 2017 http://ajas.js.iknito.com/ 103 and ascorbic acid, respectively (Achiwa et al., 1997;Ozen et al., 2004 andErcisli et al., 2007). Persimmon is naturally bestowed with bioactive molecules including proanthocyanidins, flavonoids, tannins, phenolis, carotenoids and dietary fiber (Butt et al., 2015).Husk tomato fruit (Physalis pubescens L.) belongs to the Solanaceae family. It is native ...

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