Polyphenol oxidase and peroxidase activity in apple: dependency on cultivar and fruit processing

Abstract

Apples are an important source of polyphenolic and most popular fruits worldwide. Due to their phenolic content, consuming apple in a diet tend to low risk and prevention some chronic diseases. The main enzyme is responsible for quality loss, which are affecting by phenolic degradation, are polyphenol oxidase (PPO) and peroxidase (POX). PPO and POX are correlated to the rate of browning with substrate content and enzyme activity. The objective of this research was to investigate the polyphenol oxidase (PPO) and peroxidase (POX) activity in different apple cultivars. Apples Gravin Goldach, Bay 4152, Sonnen Glanz, Gala Mitslugla apples were obtained from an orchad of Hohere Bundeslehranstalt und das Bundesamt fur Wein und Obstbau in Klosterneuburg, Vienna, Austria, then Apple from each cultivar was cut and separated in two parts, peel with seed (red flesh) and peel without seed (white flesh), then PPO and POX were determined. The results showed that tThe highest PPO activity is presented by red flesh of Bay 4152 cultivar, whereas the lowest detected in red flesh Gala Mitslugla. PPO activity on apple flesh of red Bay 4152, white Sonnen Glanz, red gravin Goldach and red Gala Mitslugla were 5.01E+04, 4.79+04, 3.17+04 and 1.91E+04 ΔE/S/Kg protein, respectively. PPO activity on apple flesh was not affected by white or red colour. The highest POX activity was found in red flesh of Sonnen Glanz cultivar, whereas the lowest value was presented in white flesh of Gravin Goldach cultivar varied from 1.07E+05 to 7.68E+04 ΔE/S/Kg protein. In all different flesh of apple cultivars showed that the high or low POX activity was not resulted by the red or white flesh coloured. POX is much higher than PPO activity of all cultivars. Result will provide to maintain the phenolic related quality loss and to improve new processing method.

Advanced interactional characterization of the inhibitory effect of anthocyanin extract from Hibiscus sabdariffa L. on apple polyphenol oxidase

“…The PPO activity was assayed at different temperatures ranging from 4 to 50°C, the enzyme showing the highest enzymatic activity at the temperature of 25°C. Our results were similar to those reported by Hutabarat and Halbwirth (2019) who assessed the presence of PPO in different apple cultivars. The majority of the PPOs presented the highest activity around the value of pH of 6.5 and temperature between 20 and 25°C.…”

“…Therefore, the lowest relative enzyme activity of 85.88% ± 1.52% and 25.82% ± 1.24% were recorded at pH 5.0 and 8.0, respectively. The PPO activity was assayed at different temperatures ranging from 4 to 50 • C, the enzyme showing the highest enzymatic activity at the temperature of 25 • C. Our results were similar to those reported by Hutabarat and Halbwirth (2019) who assessed the presence of PPO in different apple cultivars. The majority of the PPOs presented the highest activity around the value of pH of 6.5 and temperature between 20 and 25 • C. In contrast to our results, the enzyme extracted from Hemşin apple (M. communis L.) behaved optimally at pH 5.5 and at 30 • C, when catechol was used as a substrate (Aydin et al, 2015).…”

Enzymatic browning in apple products and its inhibition treatments: A comprehensive review

“…PPO activity, L-value, and hue angle were similar (Neri et al, 2019) Fresh-cut Bay 4152, Gala Mitslugla, Gravin Goldach, Sonnen Glanz PPO activity was not affected by color of flesh (Hutabarat & Halbwirth, 2019) Each cultivar had different PPO and POD activities Flesh Delbard Estival, Kohanz PPO activity of Kohanz was still similar to control 3 weeks after spraying with chelated and nano-chelated Zn (Rasouli & Saba, 2018) Fresh-cut Cripps Pink, Golden Delicious ΔE: Golden Delicious < Cripps Pink (Putnik et al, 2017) Fresh-cut Granny Smith, Jonagold, Pink Lady PPO activity: Granny Smith < Jonagold < Pink Lady (after HPP); no difference (after thermal) (Junjie Yi et al, 2017) POD activity: Jonagold < Granny Smith < Pink Lady (after HPP); no difference (after thermal) ΔE: Granny Smith < Pink Lady < Jonagold (after HPP); Pink Lady < Jonagold < Granny Smith (after thermal)…”

Impact of Bacterial Cellulose Nanocrystals-Gelatin/Cinnamon Essential Oil Emulsion Coatings on the Quality Attributes of ‘Red Delicious’ Apples

“…PPO and POD activities increased during 60 days of storage for all the treatments (Figure 4a,b). PPO enzymes use O 2 to catalyze the oxidation of fruits' phenolic compounds to form quinones, which ultimately leads to the formation of brown pigments [64][65][66]. PODs are instead enzymes that catalyze peroxidation, oxidation-catalytic, and hydroxylation reactions.…”

“…Nonetheless, other studies reported contrasting results, as in the case of the investigation conducted by Othman [69], who reported an enhancement of PPO activity during eight days of storage for pineapple, mango, and papaya fruit. However, PPO activity is affected by many factors, such as temperature, pH of the medium, O 2 availability, amount and type of phenolic compounds in samples, and cultivars, which could be the reason for these contradictory results [66,69]. A similar trend to that seen for PPO was observed for POD enzyme, regardless of the considered batch, throughout the storage period, thus indicating that the coatings delayed the ripening and darkening reactions of apples (Figure 4b).…”