Partial purification and characterization of polyphenol oxidase from Chinese parsley (Coriandrum sativum)

Abstract

Purification and characterization of polyphenol oxidase (PPO) from Chinese parsley () were achieved. Crude PPO exhibited an enzyme activity of 1,952.24 EU/mL. PPO was partially purified up to 6.52x with a 10.89% yield using gel filtration chromatography. Maximal PPO activity was found at 35°C, pH 8.0 for 4-methylcatechol and at 40°C, pH 7.0 for catechol. PPO showed a higher affinity towards 4-methylcatechol, but a higher thermal stability when reacting with catechol. LCysteine was a better inhibitor than citric acid for reducing PPO activity at concentrations of 1 and 3mM in the presence of either substrate. Two 46 kDa isoenzymes were identified using SDS-PAGE. Isolation and characterization of Chinese parsley serves as a guideline for prediction of enzyme behavior leading to effective prevention of enzymatic browning during processing and storage, including inhibition and inactivation of PPO.

Inhibition of enzymatic browning in sweet potato (Ipomoea batatas(L.)) with chemical and natural anti‐browning agents

“…Sweet potato PPO exhibits a higher reaction affinity toward 4‐methylcatechol (12,480 U) as compared to pyrocatechol (10,680 U). These results were in agreement with those reported by Lim and Wong () for ginger PPO and Chinese parsley PPO (Lin et al, ).…”

Purification and characterization of polyphenol oxidase from purslane

“…However, this loss was accompanied by a rise in specific enzyme activity. Moreover, the overall degree of PPD purification was reasonably good compared with that from pear (13.3-fold; Ziyan & Pekyardimci, 2004), Chinese parsley (6.5-fold; Lin et al, 2016) and Cinnamomum tamala (2.63-fold; Diwakar, 2015). The recovery percentage for purslane PPD obtained in the present study was also better than those in most studies reported previously.…”

“…As shown in Figures 1 and 2, optimum pH and temperature values were determined as pH 7.0 and 50 °C, respectively using the catechol as substrate. The previous studies also raported that optimum pH values were 7.0 for Amasya apple (Dktay et al, 1995), parsley (Lin et al, 2016), Yali pear (Zhou & Feng, 1991), cocoa (Lee et al, 1991), artichoke (Dogan et al, 2005), Jackfruit (Tao et al, 2013), pH 7.2 for Barbados cherry (Kumar et al, 2008), pH 5.5 for ispir sugar bean (Sakiroglu et al, 2013) and pH 5.4 for Ataulfo mango (Cheema & Sommerhalter, 2015), using catechol as a substrate. Diwakar (2015) also found a similar result with Cinnamomum tamala obtaining the optimum pH and temperature values of 7.0 and 50 °C, respectively.…”

“…Although optimum PPD temperatures vary among plants, the extraction methods and the types of substrates used, the activity of PPD is mostly obtained between 30-50 °C. It had been previously shown that different plant types exhibited different optimum temperatures, such as 35 °C for Chinese parsley (Lin et al, 2016), 30-40 °C for Hemşin apple (Aydin et al, 2015), 40 °C for artichoke (Dogan et al, 2005), 45 °C for chufa corns (Sun et al, 2010), 35 °C for mamey (Palma-Drozco et al, 2011), 8 °C for jackfruit (Tao et al, 2013) using catechol as the substrate. It is clear that the optimum temperature of purslane PPD is quite high compared to those reported for most PPD's from other sources.…”

“…Mishra et al (2012) reported that ascorbic acid was competitive inhibitor, while sodium azide and citric acid caused mixed inhibition for PPD of eggplant. However, Lin et al (2016) reported that citric acid was competitive inhibitor for the PPD from Chinese parsley. The most effective noncompetetive inhibition in the present study was displayed by ascorbic acid with the lowest Ki value of 0.36 mM.…”