Purification and characterization of polyphenol oxidase from myrtle berries (Myrtus communis L.)

Çınar, Fırat; Aksay, Salih

doi:10.1007/s11694-022-01350-0

Cited by 6 publications

(2 citation statements)

References 38 publications

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“…Myrtus communis L., which is widely found in the majority of Mediterranean countries, warm regions of North America and different parts of Australia, grows in the wild, mainly on the coasts of Tunisia, Morocco, Turkey and France (Çınar & Aksay, 2022). Although M. communis has been used for a long time in traditional medicines for the treatment of lung diseases and as an antiseptic, anti-inflammatory, mucolytic, carminative, etc., it has recently been shown to have antioxidant, analgesic, antibacterial and antifungal activities and larvicide, insecticide and repellent effects (Asgarpanah & Ariamanesh, 2015).…”

Section: Discussionmentioning

confidence: 99%

The Effect of Enzyme and Sonicator Application of Biochemical Properties of Raw and Ripe Myrtus communis L. Juice

Özyılmaz

DÖNMEZ

ÜSTÜKARCI

2022

Natural and Engineering Sciences

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In this study, the effects of enzyme and sonicator usage on the juice amount and antioxidant activity of raw and ripe Myrtus communis L. fruit were investigated. Raw and ripe myrtle fruits collected from the same tree were divided into 4 groups. After crushing by adding equal weight of water, the first group was affected with a sonicator and, the second group with hydrolytic enzyme mixture. The third group with a sonicator after the enzyme mixture and the fourth group is the control group in which no application was made. After the fruit juices were filtered, their amounts, turbidity and antioxidant activities were compared with the control group and each other. According to the results obtained, the amount of fruit juice was higher only in the enzyme-activated group than in the others. The use of sonicator caused a decrease in the amount of raw myrtle juice. Turbidity values of only enzyme-treated myrtle juices were lower than all other samples. In order to determine antioxidant activities, total phenolic content (TPC), total flavonoid content (TFC), iron reducing power (FRAP) and radical scavenging activities (ABTS) were determined, and it was observed that raw myrtle had higher antioxidant activity than mature myrtle. In addition, the use of enzymes and sonicators in general led to an increase in TFC value as 70.7 % and 283.6% for raw and ripe juices, respectively whereas in the ABTS activity, 29 % and 28 % increament was observed.

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Section: Discussionmentioning

confidence: 99%

The Effect of Enzyme and Sonicator Application of Biochemical Properties of Raw and Ripe Myrtus communis L. Juice

Özyılmaz

DÖNMEZ

ÜSTÜKARCI

2022

Natural and Engineering Sciences

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“…(2023) reported that the optimum temperature of dried Volvariella bombycina PPO for different substrates, catechol, 4‐methyl catechol, and pyrogallol, were 15, 20, and 15°C, respectively. Moreover, PPOs from various species have different optimum temperatures, such as 30°C for Myrtus communis L PPO and 35°C for Agaricus bisporus with catechol as substrates (Cinar & Aksay, 2022; Kaur et al., 2022). PPO at optimum temperature favors the generation of o ‐quinones, which tends to be undesired changes.…”

Section: Factors Influencing O‐quinone Formation and Reactivitymentioning

confidence: 99%

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

Geng

Liu

et al. 2023

Comp Rev Food Sci Food Safe

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Polyphenol oxidation is a chemical process impairing food freshness and other desirable qualities, which has become a serious problem in fruit and vegetable processing industry. It is crucial to understand the mechanisms involved in these detrimental alterations. o-Quinones are primarily generated by polyphenols with di/tri-phenolic groups through enzymatic oxidation and/or auto-oxidation. They are highly reactive species, which not only readily suffer the attack by nucleophiles but also powerfully oxidize other molecules presenting lower redox potentials via electron transfer reactions. These reactions and subsequent complicated reactions are capable of initiating quality losses in foods, such as browning, aroma loss, and nutritional decline. To attenuate these adverse influences, a variety of technologies have emerged to restrain polyphenol oxidation via governing different factors, especially polyphenol oxidases and oxygen. Despite tremendous efforts devoted, to date, the loss of food quality caused by quinones has remained a great challenge in the food processing industry. Furthermore, o-quinones are responsible for the chemopreventive effects and/or toxicity of the parent catechols on human health, the mechanisms by which are quite complex. Herein, this review focuses on the generation and reactivity of oquinones, attempting to clarify mechanisms involved in the quality deterioration of foods and health implications for humans. Potential innovative inhibitors and technologies are also presented to intervene in o-quinone formation and subsequent reactions. In future, the feasibility of these inhibitory strategies should be evaluated, and further exploration on biological targets of o-quinones is of great necessity.

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In Vitro Determination of Nitric Oxide Synthase Inhibition, Antioxidant Capacity and Phenolic Content of Various Natural Products (Bee and Herbal Products)

Yaylaci Karahalil,

Bakirhan,

Kara

2024

Chemistry & Biodiversity

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It is obvious that the oxidation process is an undeniable fact and when it comes to aging, one of the first solutions that come to mind is natural products. When it comes to natural products, both plants and bee products play an important, almost combative role against oxidation. For this purpose, natural products of both plant and animal origin were considered together in our study: Linden, green tea, aronia, wild grapes, myrtle, blueberries and basil, honey, pollen and propolis. Total phenolic content values of the extracts ranged between 49.28 and 3859.06 mg gallic acid equivalent/100 g, and propolis, green tea, chestnut flower and aronia samples were found to have the highest values. When looking at the NOS inhibition potential, it was determined that propolis, pollen and aronia samples had the highest percentage inhibition values of 98.11, 92.29, 83.44, respectively. Antioxidant activities of methanolic extracts were investigated using iron(III) reducing/antioxidant capacity (FRAP), 2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity test and NOS inhibition tests. The phenolic composition of methanolic extracts was tested using the RP‐HPLC‐UV (high‐performance liquid chromatographic method with ultraviolet) method with 19 phenolic standards.

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Purification and characterization of polyphenol oxidase from myrtle berries (Myrtus communis L.)

Cited by 6 publications

References 38 publications

The Effect of Enzyme and Sonicator Application of Biochemical Properties of Raw and Ripe Myrtus communis L. Juice

The Effect of Enzyme and Sonicator Application of Biochemical Properties of Raw and Ripe Myrtus communis L. Juice

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

In Vitro Determination of Nitric Oxide Synthase Inhibition, Antioxidant Capacity and Phenolic Content of Various Natural Products (Bee and Herbal Products)

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