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Polyphenol oxidase is an enzyme found throughout the plant and animal kingdoms, [31] including most fruits and vegetables. [32] PPO has importance to the food industry because it catalyzes enzymatic browning when tissue is damaged from bruising, compression or indentations, making the produce less marketable and causing economic loss.
Chelating agents − Polyphenol oxidase requires copper as a cofactor for its functionality, thus copper-chelating agents inhibit the activity of this enzyme. Many agents possessing chelating activity have been studied and used in different fields of food industry, such as citric acid , sorbic acid , polyphosphates , hinokitiol , kojic acid ...
The main source of polyphenols is dietary, since they are found in a wide array of phytochemical-bearing foods.For example, honey; most legumes; fruits such as apples, blackberries, blueberries, cantaloupe, pomegranate, cherries, cranberries, grapes, pears, plums, raspberries, aronia berries, and strawberries (berries in general have high polyphenol content [5]) and vegetables such as broccoli ...
An oxidative enzyme is an enzyme that catalyses an oxidation reaction. Two most common types of oxidative enzymes are peroxidases, which use hydrogen peroxide, and oxidases, which use molecular oxygen. [1] [2] They increase the rate at which ATP is produced aerobically. Oxidative enzymes are responsible for the browning of fruits like apples.
Red wine is high in total polyphenol count which supplies antioxidant quality which is unlikely to be conserved following digestion (see section below). Deeply pigmented fruits like cranberries, blueberries, plums, blackberries, raspberries, strawberries, blackcurrants, and other fruits like figs, cherries, guava, oranges, mango, grape juice ...
Arctic Apples are a suite of trademarked [70] apples that contain a nonbrowning trait created by using gene silencing to reduce the expression of polyphenol oxidase (PPO). It is the first approved food product to use this technique. [71]
The two copper atoms within the active site of tyrosinase enzymes interact with dioxygen to form a highly reactive chemical intermediate that then oxidizes the substrate. The activity of tyrosinase is similar to catechol oxidase, a related class of copper oxidase. Tyrosinases and catechol oxidases are collectively termed polyphenol oxidases.
Tropolone and thujaplicins exhibit potent suppressive activity on enzymatic browning due to inhibition of polyphenol oxidase and tyrosinase. This have been shown in experiments on different vegetables, fruits, mushrooms, plants and other agricultural products. [11] Prevention of darkening has also been elicited on seafood products. [24]