Extraction conditions of polyphenol oxidase from banana peel
Other Title(s)
ظروف استخلاص أنزيم بولي فينول أوكسيديز من قشور الموز
Joint Authors
al-Saidi, Ali Jabbar Rishik
Aziz, Ghazi Munim
Source
Issue
Vol. 13, Issue 3 (30 Sep. 2016), pp.469-474, 6 p.
Publisher
University of Baghdad College of Science for Women
Publication Date
2016-09-30
Country of Publication
Iraq
No. of Pages
6
Main Subjects
Topics
Abstract EN
Polyphenol oxidase (PPO) is an enzyme containing copper, presents in various fruits and vegetables.
It is responsible for the browning reactions when the cells are damaged during handling.
The best conditions for extraction of polyphenol oxidase from banana peel was by using an extraction buffer containing phosphate buffer (0.05 M, pH 7), 0.01 M ascorbic acid and 0.5% polyethylene glycol, with extraction ratio 1:4 (w:v) for one minute by using blender.
The enzyme activity was measured spectrophotometrically at 425 nm.
PPO was studied to prevent the browning of banana peel which results in the loss of their marketability.
The aim of this study was to determine the optimum conditions for polyphenol oxidase extraction from banana peel.
American Psychological Association (APA)
Aziz, Ghazi Munim& al-Saidi, Ali Jabbar Rishik. 2016. Extraction conditions of polyphenol oxidase from banana peel. Baghdad Science Journal،Vol. 13, no. 3, pp.469-474.
https://search.emarefa.net/detail/BIM-721715
Modern Language Association (MLA)
Aziz, Ghazi Munim& al-Saidi, Ali Jabbar Rishik. Extraction conditions of polyphenol oxidase from banana peel. Baghdad Science Journal Vol. 13, no. 3 (2016), pp.469-474.
https://search.emarefa.net/detail/BIM-721715
American Medical Association (AMA)
Aziz, Ghazi Munim& al-Saidi, Ali Jabbar Rishik. Extraction conditions of polyphenol oxidase from banana peel. Baghdad Science Journal. 2016. Vol. 13, no. 3, pp.469-474.
https://search.emarefa.net/detail/BIM-721715
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 473-474
Record ID
BIM-721715
