KOCAQALISKAN I., DEMIR Y. & KABAR, K. 1995. A study on polyphenol oxidase activity during seed germination. Phyton (Horn, Austria) 35 (1): 37-43. English with German summary. In this work, polphenol oxidase (PPO) activities, when used four different substrates (dopa,catechol,caffeic acid, tyrosine) oxidizing activities, during seed germination of six different plants were studied in the embryos...

In fruits and vegetables, browning occurs due to the oxidation of polyphenols. Oxidative browning is catalysed by polyphenol oxidase (PPO; monophenol, dihydroxyphenyl alanine:oxygen oxidoreductase; EC.1.14.18.1). When fresh products are damaged oxidative browning occurs, and this is an economic problem for producers and consumers. Polyphenoloxidase, which is a copper-containing enzyme, catalyse...

Alternate strategies for prevention of enzymatic browning of fruits and vegetables are required by food industries due to restrictions and several negative health attributes of sulphites, which are effective inhibitors of enzymatic browning reaction. These reactions result mostly from polyphenol oxidase (PPO). The present study was conducted to evaluate the antioxidant and PPO inhibitory potent...

This paper reports the inhibition kinetics of mushroom (Agaricus bisporus; J.E. Lange) polyphenol oxidase (PPO) with benzoic acid, sodium azide and sodium fluoride as inhibitors, and pyrocatechol as substrate. Mushroom PPO was significantly inhibited by all of the tested inhibitors. Diphenolase activity of mushroom PPO exhibited the competitive-type inhibition with benzoic acid as an inhibitor;...