Purification and kinetic characterization of polyphenol oxidase from Barbados cherry (Malpighia glabra L.)

Two-year comparison of the biochemical properties of polyphenol oxidase from Turkish Alyanak apricot ( Prunus armenica L.)

“…The reported optimum temperature values were 30°C for banana PPO (Ünal, 2007), 40°C for Barbados cherry PPO (Malpighia glabra L.) (Kumar, Mohan, & Murugan, 2008), 45°C for grape PPO (Ünal & S ßener, 2014), 55°C for persimmon PPO (Navarro et al, 2014). Our results are within the range of these values.…”

Purification and characterisation of polyphenol oxidase from leaves of Cleome gynandra L.

“…These characteristics were also displayed in the purified PPOs of many other plant species, such as in Barbados cherry (Anil Kumar, Kishor Mohan, & Murugan, 2008), butter lettuce (Gawlik-Dziki et al, 2008) and peppermint (Kavrayan & Aydemir, 2001). Unlike most plant PPOs, however, the purified CgPPO showed its substrate specificity towards methylated and methoxylated substrates (Table 3), which is similar to the PPO purified from leaves of red Swiss chard .…”

Purification and characterisation of polyphenol oxidase from red Swiss chard (Beta vulgaris subspecies cicla) leaves

“…However, the rcPPO was insensitive to EDTA and sodium azide, and more than 80% of its activity was retained even treated with higher concentration (10 mM). The tolerance of PPO to EDTA was also observed in the Barbados cherry (Anil Kumar, Kishor Mohan, & Murugan, 2008). Another metal ion chelator, citric acid, could inhibit the rcPPO activity by 25% and 35% at 1 mM and 10 mM, respectively.…”