{"title":"In-vitro assay and inactivation kinetics of polyphenol oxidase of some Nigerian banana and plantain cultivars","authors":"B. A. Alimi, T. Shittu","doi":"10.1504/IJPTI.2016.10004629","DOIUrl":null,"url":null,"abstract":"Activity of polyphenol oxidase (PPO) from the pulp of three banana cultivars grown in Nigeria, namely: plantain, light green-skinned banana and red-skinned banana at unripe and ripe states were investigated. The efficiency of extraction of crude PPO enzyme and in-vitro assay of its activity were determined. Polyethylene glycol detergent gave the highest extraction efficiency. Enzyme activity and rate of browning were found to be highest in plantain and least in light green-skinned banana. Enzymes from all the cultivars were specific towards O-diphenolic compounds and not to monophenolics. The optima pH of PPO of the cultivars tends towards neutrality (6.6-7.0). Enzyme activity was destroyed between 2 and 4 min at 80°C. Thermal inactivation kinetic parameters revealed plantain's PPO to be the most thermal stable. Sodium metabisulphite was the most effective chemical inhibitor of the PPO. The electrophoretic patterns of banana PPO showed heterogeneity with greater number of bands in ripe.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"102 1","pages":"200"},"PeriodicalIF":0.0000,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Postharvest Technology and Innovation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1504/IJPTI.2016.10004629","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
Activity of polyphenol oxidase (PPO) from the pulp of three banana cultivars grown in Nigeria, namely: plantain, light green-skinned banana and red-skinned banana at unripe and ripe states were investigated. The efficiency of extraction of crude PPO enzyme and in-vitro assay of its activity were determined. Polyethylene glycol detergent gave the highest extraction efficiency. Enzyme activity and rate of browning were found to be highest in plantain and least in light green-skinned banana. Enzymes from all the cultivars were specific towards O-diphenolic compounds and not to monophenolics. The optima pH of PPO of the cultivars tends towards neutrality (6.6-7.0). Enzyme activity was destroyed between 2 and 4 min at 80°C. Thermal inactivation kinetic parameters revealed plantain's PPO to be the most thermal stable. Sodium metabisulphite was the most effective chemical inhibitor of the PPO. The electrophoretic patterns of banana PPO showed heterogeneity with greater number of bands in ripe.
期刊介绍：
Technology is an increasingly crucial input in the industrialisation and development of nations and communities, particularly in the current era of globalisation, trade liberalisation and emphasis on competitiveness. The shared technologies and innovations of today are giving birth to the radically different agrifood industries and communities of tomorrow. There is mounting evidence that investments in postharvest research and infrastructure yield high rates of return that are comparable and often higher than investments in on-farm production alone.
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