تثبيط انزيم البولي فينول اوكسيديز المستخلص من بعض النباتات باستعمال بعض الزيوت العطرية الفعالة حيويا

Abstract EN

The enzymatic browning is one of the most critical problems that food producers, as it causes huge financial losses amounting to millions of dollars annually.

Hence, the need to find effective and safe ways to reduce spoilage and losses provided that they do not effect on consumers' health.

The current study was conducted to test the ability of some essential oils, green tea leaf essential oil, lemon peel essential oil, and Nutmeg essential oil, at concentrations of (50, 100, and 150) mmol with an incubation period (0-6) min., to reduce the activity of the PPO enzyme.

Extracted from bananas, beans, apples, basil leaves, and pears.

The extracts showed enzymatic activity of (488.77, 458.33, 439.17, 381.15, and 377.91) units.

ml-1, respectively.

Through the addition of essential oils to the enzyme extracts with an increase in the incubation time, it was observed that there were highly significant differences at P≤0.05 between the type of essential oil, concentration, and time in reducing the activity of the enzyme.

The concentration of 150 mmol showed a clear superiority in reducing the effectiveness of the extracted PPO enzyme, reaching (45.33, 90.6, 95.22, 83.32, and 98.81) units.mL-1, with an inhibition percentage of (11.1, 19.7, 21.6, 21.8, and 26.1%) for the extracts.

enzyme respectively.

While the standard ascorbic acid at a concentration of 100 mmol showed an inhibition percentage of (8.3, 14.3, 0.8.7, 0.14.6, and 12.02)% for the enzymatic extracts, respectively.

It also evaluated the effect of nutmeg essential oil in reducing the activity of the PPO enzyme due to the lack of studies on it, as the essential oil showed promising results in reducing the activity of the enzyme