Characterization of Guaiacol Peroxidase Enzyme from Carambola Fruit
Black Sea Journal of Agriculture, cilt.6, sa.3, ss.275-280, 2023 (TRDizin)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 6 Sayı: 3
- Basım Tarihi: 2023
- Doi Numarası: 10.47115/bsagriculture.1269682
- Dergi Adı: Black Sea Journal of Agriculture
- Derginin Tarandığı İndeksler: TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.275-280
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Ondokuz Mayıs Üniversitesi Adresli: Evet
Özet
Carambola is a fruit grown in tropical and subtropical regions of the world. Natural antioxidants including vitamin C, carotenoids, and certain phenolic substances are abundant in carambola fruit. As antioxidants support health by acting as nutraceutical and functional food additives, they help preserve food by preventing oxidation processes. The oxidation of various organic or inorganic substrates by hydrogen peroxide or organic peroxides as terminal oxidants is a process in which peroxidase, which is abundantly present in fruits and vegetables, participates. In this study, guaiacol peroxidase enzyme from carambola fruit was partially purified and characterized. Purification procedure made up the homogenate preparation, ammonium sulfate precipitation, and dialysis. After purification, optimum ionic strength, pH and substrate concentration were investigated. These values were determined as 200 mM Tris, pH: 7.5, 7.5 mM H2O2 and 15 mM guaiacol for carambola fruit guaiacol peroxidase enzyme, respectively.