Polyphenol oxidase activity and antioxidant properties of Yomra apple (Malus communis L.) from Turkey

Journal of Enzyme Inhibition and Medicinal Chemistry

Volumn 29, Issue 6, 2014, Pages 829-835

  Can, Zehra ^a   Dincer, Barbaros ^b   Sahin, Huseyin ^a   Baltas, Nimet ^b   Yildiz, Oktay ^a   Kolayli, Sevgi ^a  

^a KARADENIZ TECHNICAL UNIVERSITY   (Turkey)

^b RTE University   (Turkey)

Author keywords

Antioxidant; Malus communis L.; Phenolics; Polyphenoloxidase; Yomra apple

Indexed keywords

3 (4 HYDROXYPHENYL) PROPANOIC ACID; 4 HYDROXYBENZOIC ACID; ABSCISIC ACID; ANTIOXIDANT; ASCORBIC ACID; BENZOIC ACID; CAFFEIC ACID; CATECHIN; CATECHOL OXIDASE; CHLOROGENIC ACID; CINNAMIC ACID; COUMARIC ACID; EPICATECHIN; FERULIC ACID; GALLIC ACID; HYDROXYBENZOIC ACID; LEVODOPA; PHENOL DERIVATIVE; PLANT EXTRACT; PROPYL PARABEN; PROTOCATECHUIC ACID; QUERCETIN; RUTOSIDE; SODIUM AZIDE; SODIUM METABISULFITE; SYRINGIC ACID; UNCLASSIFIED DRUG; VANILLIC ACID; YOMRA APPLE EXTRACT; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; 4 HYDROXYBENZOIC ACID ESTER; 4-COUMARIC ACID; 4-HYDROXYBENZOIC ACID; BIPHENYL DERIVATIVE; CAFFEIC ACID DERIVATIVE; ENZYME INHIBITOR; PHENYLPROPIONIC ACID DERIVATIVE; PHLORETIC ACID; PICRIC ACID; POLYPHENOL; SULFITE; VEGETABLE PROTEIN;

ANTIOXIDANT ACTIVITY; APPLE; ARTICLE; BINDING AFFINITY; BIOLOGICAL ACTIVITY; CLINICAL EFFECTIVENESS; CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; DRUG DETERMINATION; ENZYME ACTIVITY; ENZYME INHIBITION; ENZYME KINETICS; ENZYME SPECIFICITY; FREE RADICAL SCAVENGING ASSAY; INHIBITION CONSTANT; NONHUMAN; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TURKEY (REPUBLIC); YOMRA APPLE; ANTAGONISTS AND INHIBITORS; CHEMISTRY; FRUIT; ISOLATION AND PURIFICATION; KINETICS; MALUS; OXIDATION REDUCTION REACTION;

MALUS PUMILA; MALUS X DOMESTICA;

ANTIOXIDANTS; ASCORBIC ACID; BIPHENYL COMPOUNDS; CAFFEIC ACIDS; CATECHIN; CATECHOL OXIDASE; CHLOROGENIC ACID; COUMARIC ACIDS; ENZYME INHIBITORS; FRUIT; KINETICS; LEVODOPA; MALUS; OXIDATION-REDUCTION; PARABENS; PHENYLPROPIONATES; PICRATES; PLANT EXTRACTS; PLANT PROTEINS; POLYPHENOLS; QUERCETIN; SULFITES;

EID: 84913599554     PISSN: 14756366     EISSN: 14756374     Source Type: Journal    
DOI: 10.3109/14756366.2013.858144     Document Type: Article

References (52)

1. Zhang Y, Li P, Cheng, L. Developmental changes of carbohydrates, organic acids, amino acids, and phenolic compounds in 'Honeycrisp' apple flesh. Food Chem 2010;123:1013-18.
2. Randhir R, Lin YT, Shetty K. Phenolics, their antioxidant and antimicrobial activity in dark germinated fenugreek sprouts in response to peptide and phytochemical elicitors. Asia Pac J Clin Nut 2004;13:295-307.
3. Kolayli S, Kucuk M, Duran C, et al. Chemical and antioxidant properties of Laurocerasusu officinalis Roem.(Cherry Laurel) fruit grown in the Black Sea region. J Agr Food Chem 2003;51: 7489-94.
4. Balasundram N, Sundram K, Samman S. Phenolic compounds in plant and agri-industrial byproducts: antioxidant activity, occurrence, and potential uses. Food Chem 2006;99: 191-203.
5. Halliwell B. Dietary polyphenols: good, bad, or indifferent for your health Cardiovascular Res 2007;73:341-7.
6. Seeram NP. Berry fruits: compositional elements, biochemical activities, and the impact of their intake on human health, performance, and disease. J Agric Food Chem 2008;56: 627-9.
7. Schieber A, Stintzing FC, Carle R. By-products of plant food processing as a source of functional compounds-recent developments. Int J Food Sci Technol 2001;12:401-13.
8. Chen CS, Zhang D, Wang YQ, et al. Effects of fruit bagging on the contents of phenolic compounds in the peel and flesh of 'Golden Delicious', 'Red Delicious', and 'Royal Gala' apples. Sci Hortic 2012;142:68-73.
9. Ponting JD. The control of enzymatic browning fruits. In: Schultz HW, ed. Food enzymes. Westport (CT): AVI Publ. Co.; 1960:105-24.
10. Whitaker JR. Mechanism of oxidoreductases important in food component modification. In: Richardson T, Finley JW, eds. Chernical changes in food buring processing. Westport (CT): AVI Publishing; 1985:121-30.
11. Zawistowski J, Biliaderis CG, Eskin NAM. Polyphenol oxidase. In: Robinson DS, Eskin NAM, eds. Oxidative enzyme in food. London: Elsevier; 1991:217-27.
12. Sanchez Ferrer A Rodriguez Lopez J Garcia Canovas NF Garcia Carmona F. Tyrosinase: a comprehensive review of its mechanism. Biochim Biophys Acta Protein Struct Mol Enzymol 1995;1247: 1-11.
13. Ozoglu H, Bayindirli A. Inhibition of enzymatic browning in cloudy apple juice with selected antibrowning agents. Food Control 2002; 13:213-21.
14. Islam MA, Sakkas V, Albanis TA. Application of statistical design of experimental with desirability function for the removal of organophosphorous pesticides from aqueous solution by low-cost material. J Hazard M 2009;170:230-8.
15. De Villiers A, Lynen F, Crouch A, Sandra P. Development of a solid-phase extraction procedure for the simultaneous determination of polyphenols, organic acids and sugars in wine. Chromatographia 2004;59:403-9.
16. Kolayli S, Sahin H, Ulusoy E, Tarhan. Phenolic composition and antioxidant capacities of Helichrysum plicatum. Hacettepe J Biol Chem 2010;38:268-76.
17. Ö ztürk N, Tunçel M, Tunçel NB. Determination of phenolic acids by a modified HPLC: its aplication to various plant materials. J Liq Chrom Rel Tech 2007;30:587-96.
18. Singleton VL, Rossi JL. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am J Enol Viticult 1965;16:144-58.
19. Benzie IFF, Strain JJ. Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological Fuids and modiEed version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods Enzymol 1999;299: 15-27.
20. Hatano T, Takagi M, Ito H, Yoshida T. Phenolic constituents of liquorice. VII. A new calcone with a potent radical scavenging activity and accompanying phenolics. Chem Pharm Bull 1997;45: 1485-92.
21. Espin JC, Morales M, Varon R, et al. A continuous spectrophotometric method for determining the monophenolase and diphenolase activities of apple polyphenol oxidase. Anal Biochem 1995;231: 237-46.
22. Galeazzi MAM, Sgarbieri VCJ. Substrate specificity and inhibition of polyphenoloxidase from a dwarf variety of banana (Musa cavendishii, L.). J Food Sci 1981;46:1404-6.
23. Lineweaver H, Burk D. The determination of enzyme dissociation constant. J Am Chem Soc 1934;56:658-61.
24. Khanizadeh S, Tsao R, Rekika D, et al. Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing. J Food Compos Anal 2008;21:396-401.
25. Vieira F, Borges G, Copetti C, et al. Phenolic compounds and antioxidant activity of the apple flesh and peel of eleven cultivars grown in Brazil. Scientia Hort 2011;128:261-6.
26. Vega-Gálvez A, Ah-Hen K, Chacana M, et al. Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microestructure of apple (var. Granny Smith) slices. Food Chem 2012;132: 51-9.
27. Tezcan F, Kolayli S, Sahin H, et al. Evaluation of organic acid, carbohydrate composition and antioxidant properties of some authentic Turkish honeys. J Food Nutr Res 2011;50: 33-40.
28. Aliyazcioglu R, Sahin H, Erturk O, et al. Properties of phenolic composition and biological activity of propolis from Turkey. Int J Food Pro 2013;16:277-87.
29. Baydar NG, Baydar H. Phenolic compounds, antiradical activity and antioxidant capacity of oil-bearing rose (Rosa damascena Mill.) extracts. Ind Crop Prod 2013;41:375-80.
30. Sahin H, Aliyazcoglu R, Yldz O, et al. Honey, polen, and propolis extracts show potent inhibitory activity against the zinc metalloenzyme carbonic anhydrase. J Enzyme Inhib Med Chem 2011;26:440-4.
31. Kolayli S, Aliyazicioglu R, Ulusoy E, Karaoglu S. Antioxidant and antimicrobial activities of selected Turkish honeys. Hacettepe J Biol Chem 2008;36:163-72.
32. Akyuz E, Sahin H, Islamoglu F, et al. Evaluation of phenolic compounds in Tilia rubra subsp. caucasica by HPLC-UV and HPLC-UV-MS/MS. Int J Food Pro 2014;17:331-43.
33. Gulcin I. The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds. Int J Food Sci Nutr 2005;56: 491-9.
34. Peterson J, Dwyer J. Flavonoids: dietary occurrence and biochemical activity. Nutr Res 1998;18:1995-2018.
35. Karaman S, Tutem E, Baskan KS, Apak R. Comparison of total antioxidant capacity and phenolic composition of some apple juices with combined HPLC-CUPRAC assay. Food Chem 2010;120: 1201-9.
36. Vasantha Rupasinghe HP, Kean C. Polyphenol concentrations in apple processing by-products determined using electrospray ionization mass spectrometry. Can J Plant Sci 2008;88: 759-62.
37. Mikulic Petkovsek M, Stampar F, Veberic R. Parameters of inner quality of the scab resistant and susceptible apple in organic and integrated production. Sci Hortic 2007;114:37-44.
38. Ayaz FA, Demir O, Torun H, et al. Characterization of polyphenoloxidase (PPO) and total phenolic contents in medlar (Mespilus germanica L.) fruit during ripening and over ripening. Food Chem 2008;106:291-8.
39. Dincer B, Colak A, Aydin N, et al. Characterization of polyphenoloxidase from medlar fruits (Mespilus germanica L., Rosaceae). Food Chem 2002;77:1-7.
40. Rocha AMCN, Morais AMMB. Characterization of polyphenoloxidase (PPO) extracted from 'Jonagored' apple. Food Control 2001; 12:85-90.
41. Colak A, Ozen A, Dincer B, et al. Diphenolases from two cultivars of cherry laurel (Laurocerasus officinalis Roem.) fruits at an early stage of maturation. Food Chem 2005;90:801-7.
42. Ozen A, Colak A, Dincer B, Güner S. A Diphenolase from persimmon fruits (Diospyros kaki L., Ebenaceae). Food Chem 2004; 85:431-7.
43. Oktay M, Kufrevioglu I, Sakiroglu H. Polyphenol oxidase from Amasya apple. J Food Sci 1995;60:494-6.
44. Jen JJ, Kahler KR. Characterization of polyphenol oxidase in peaches grown in Southeast. Hortscience 1974;9:590-1.
45. Cash JN, Sistrunk WA, Stutte CA. Characteristics of Concord grape polyphenol oxidase involved in juice color loss. J Food Sci 1976;41: 1398-402.
46. Siddiq M, Sinha K, Cash JN. Characterization of polyphenol oxidase from Stanley plums. J Food Sci 1992;57:1177-19.
47. Gao ZJ, Liu JB, Xiao XG. Purification and characterisation of polyphenol oxidase from leaves of Cleome gynandra L. Food Chem 2011;129:1012-18.
48. Palmer T, ed. Kinetics of single-substrate enzyme catalysed reactions. In: Understanding enzymes. 4th ed. Hertfordshire: Prentice Hall/Ellis Horwood; 1995:107-27.
49. Valero E, Varon R, Garcia-Carmona F. Kinetic study of the effect of metabisulfite on polyphenol oxidase. J Agric Food Chem 1992;40: 904-8.
50. Duangmal K, Owusu Apenten RK. A comparative study of polyphenoloxidases from taro (Colocasia esculenta) and potato (Solanum tuberosum var. Romano). Food Chem 1999;64: 351-9.
51. Yang CP, Fujita S, Ashrafuzzaman MD, et al. Purification and characterization of polyphenol oxidase from banana (Musa sapientum L.) pulp. J Agric Food Chem 2000;48:2732-5.
52. Palma-Orozco G, Ortiz-Moreno A, Dorantes-Alvarez L, et al. Purification and partial biochemical characterization of polyphenol oxidase from mamey (Pouteria sapota). Phytochemistry 2011;72: 82-8.