scholarly journals Peroxidase, polyphenol oxidase activity and total phenolic concentration in birch (Betula pendula) in vitro shoots during rejuvenation

2019 ◽  
Vol 17 (1) ◽  
Keyword(s):  
Polyphenol Oxidase ◽  
Oxidase Activity ◽  
Betula Pendula ◽  
Total Phenolic ◽  
Polyphenol Oxidase Activity ◽  
In Vitro Shoots ◽  
Phenolic Concentration

scholarly journals Enzyme activity in banana fruits rotted by Botryodiplodia theobromae Pat.

2015 ◽  
Vol 31 (1–2) ◽  
pp. 41-46
Author(s):  
Nityananda Chakraborty ◽  
Balen Nandi
Keyword(s):  
Enzyme Activity ◽  
Polyphenol Oxidase ◽  
Peroxidase Activity ◽  
Oxidase Activity ◽  
Botryodiplodia Theobromae ◽  
Polyphenol Oxidase Activity

Peroxidase and polyphenol oxidase activities in fruits of two cultivars of banana, 'champa' and 'kanthali' rotted by <i>Botryodiplodia theobromae</i> Pat. was studied. The enzymes showed much higher activities in infected than that in uninfected 'tissues. Increase in peroxidase activity was evidently inhibited by cycloheximide. Polyphenol oxidase activity was also inhibited in presence of phenylthiourea and Na-diethyldithiocarbamate more strongly by the former. Increase in activities seemed to be due to increased sytheses of the enzymes. In an <i>in vitro</i> culture, the fungus exhibited some peroxidase but no polyphenoloxidase activity.

Pectin-based edible coating preserves antioxidative capacity of plum fruit during shelf life

2020 ◽  
Vol 26 (7) ◽  
pp. 583-592 ◽  
Author(s):  
Sima Panahirad ◽  
Rahim Naghshiband-Hassani ◽  
Nasser Mahna
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Polyphenol Oxidase ◽  
Peroxidase Activity ◽  
Oxidase Activity ◽  
Edible Coating ◽  
Total Phenolic ◽  
Antioxidative Capacity ◽  
Three Solutions ◽  
Polyphenol Oxidase Activity

Exploiting safer methods for fruit preservation such as application of edible coatings can improve shelf life, valuable characteristics, and antioxidative capacity. The current study aimed to investigate the effect of a pectin-based edible coating on antioxidative capacity of plum fruit during shelf life (19 ± 2 ℃ and 65% relative humidity for eight days). To do this, three solutions (0.5, 1, and 1.5%) of pectin, plasticized by glycerol (0.3% w/v), were applied on plum fruit and compared to a control treated with only distilled water. Ascorbic acid, total phenolics, anthocyanin and flavonoid contents, total antioxidative capacity based on 1,1-diphenyl-2-picryl-hydrazyl hydrate method, peroxidase (as an antioxidant enzyme), and polyphenol oxidase (as an oxidant enzyme) activities were recorded during this period. The results demonstrated that pectin-based edible coating was significantly effective on maintaining ascorbic acid, anthocyanin and flavonoid contents, and antioxidative capacity in plum fruits (P ≤ 0.01). The activities of enzymes were significantly affected by the coatings; peroxidase activity increased and polyphenol oxidase activity decreased (P ≤ 0.01). All pectin concentrations significantly caused higher ascorbic acid and anthocyanin contents, antioxidative capacity, and peroxidase activity but a lower polyphenol oxidase activity than the control; however, just 1 and 1.5% concentrations were effective in terms of total phenolic compounds and flavonoid content, respectively, and the other concentrations acted the same as the control. In general, the coating constituted from 1.5% pectin showed the best results for most measured parameters. Considering the influences of pectin-based edible coating on antioxidative characteristics of plum fruits, its application can be potentially regarded as a favorable method to enhance nutritional value of fruits.

Polyphenol oxidase activity staining in polyacrylamide electrophoresis gels

1997 ◽  
Vol 34 (2) ◽  
pp. 155-159 ◽  
Author(s):  
Antonio Rescigno ◽  
Francesca Sollai ◽  
Andrea C Rinaldi ◽  
Giulia Soddu ◽  
Enrico Sanjust
Keyword(s):  
Polyphenol Oxidase ◽  
Oxidase Activity ◽  
Polyphenol Oxidase Activity ◽  
Activity Staining ◽  
Polyacrylamide Electrophoresis
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