Purification and biochemical characterization of polyphenol oxidase of African bush mango (Irvingia gabonensis) fruit peel

Polyphenol oxidase (PPO) is a browning causative agent in fruits and vegetables and thereby lowers their economic and market values. The main objective of this study was to extract, purify and investigate physicochemical properties of PPO from peel of African bush mango (Irvingia gabonensis). The cr...

Full description

Saved in:
Bibliographic Details
Published in:Biocatalysis and agricultural biotechnology 2021-09, Vol.36, p.102119, Article 102119
Main Authors: Adeseko, Catherine Joke, Sanni, David Morakinyo, Salawu, Sule Ola, Kade, Ige Joseph, Bamidele, Samuel Olufemi, Lawal, Olusola Tosin
Format: Article
Language:English
Subjects:
African bush mango
Peel
Physicochemical properties
Polyphenol oxidase
Thermal inactivation
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Polyphenol oxidase (PPO) is a browning causative agent in fruits and vegetables and thereby lowers their economic and market values. The main objective of this study was to extract, purify and investigate physicochemical properties of PPO from peel of African bush mango (Irvingia gabonensis). The crude extract obtained from the peel of Irvingia gabonensis using PPO-extracting buffer was subjected to the three-step purification and thereafter the biochemical properties of the purified PPO were determined. A purification fold of 685 and specific activity of 411 U/mg were achieved with 20 % recovery while molecular weight was 53.22 kDa. The enzyme was optimum at pH 7.0 and 50 °C while thermal and pH inactivation was observed at 80 and 90 °C and pH 2 after 1 and 6 h incubation respectively. Notably, enzyme inhibition was observed in the presence of urea, ascorbic acid, Ca2+, Na+, and K+ while Km of 14.34, 17.84 and 20.32 mM and Vmax of 0.46, 0.42 and 0.39 U/min were observed for catechol, l-DOPA and l-tyrosine respectively. Subjecting African bush mango to conditions that inhibit the PPO activity of its peel will prolong its shelf-life and improve its usability in food processing and technology. •The peel of African bush mango showed browning activity due to PPO.•The PPO showed catechol as the most preferred of all the substrates.•High temperature, acidic pH inhibited the PPO activity.•Ascorbic acid and glycine among others served as potent PPO inhibitors.
ISSN:1878-8181
1878-8181
DOI:10.1016/j.bcab.2021.102119