Inhibition of Polyphenol Oxidase Enzyme in Apple Slices using Aqueous Extract of Apple Peels

Abstract

This study aimed to extract apple juice from green apple fruits previously treated with aqueous extract of apple peels, before storing the extracted juice at a temperature of (4)°C, for a period of (30) days, and comparing it with the juice of untreated fruits in order to determine the effect of inhibiting the polyphenol enzyme. Polyphenol oxidase (PPO) in apple fruits according to the treatments mentioned in some characteristics of apple juice extracted from those fruits. The studied characteristics are: residual enzymatic activity, total soluble sugars, ascorbic acid content, total phenols content, and browning index, as they were immersed in Fruits treated with aqueous extract of apple peels had a significant effect in reducing the residual enzymatic activity and ascorbic acid values of the treated fruit juice, while the total soluble sugars and total phenols content had a significant increase in their values after the end of the storage period, while the browning index values were not affected at the end of storage.