Comparison of Polyphenol Oxidases Prepared From Different Parts of Artichoke (Cynara Scolymus L.)

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dc.authorwosidTuncay, Didem/HZL-1046-2023
dc.contributor.authorTuncay, Didem
dc.contributor.authorYagar, Hulya
dc.date.accessioned2024-06-12T11:12:35Z
dc.date.available2024-06-12T11:12:35Z
dc.date.issued2011
dc.departmentTrakya Üniversitesien_US
dc.description.abstractArtichoke polyphenol oxidases (PPOs) were obtained by (NH4)2SO4 precipitation using ascorbic acid, polyvinylpyrrolidone, and Triton X-100. The PPO content of artichoke head (AHPPO) was 8820 units (mg protein)-1 as compared with 3370 units (mg protein)-1 in artichoke leaves-and-stem (ALSPPO) by using catechol as a substrate. The substrates of both AHPPO and ALSPPO are o-diphenols, such as catechol, pyrogallol, and L-DOPA. Optimum pH and temperature of both PPOs were determined. AHPPO had higher thermal stability than ALSPPO. Also, Tm (the midpoint of thermal inactivation) and t1/2 (half-life) values were determined. Km and Vmax of both PPOs were observed to be similar. Twelve inhibitors were tested and their I50 values were determined. The most effective inhibitors were found to be potassium cyanide, ascorbic acid, L-cysteine, and thiourea. Sodiumdodecylsulfate, urea, and cupric sulfate caused an increase about 20-30% in the PPO activity.en_US
dc.description.sponsorshipTrakya University [TUBAP-621]en_US
dc.description.sponsorshipThis research was funded by Research Fund of Trakya University (TUBAP-621).en_US
dc.identifier.doi10.1080/10942910903453363
dc.identifier.endpage821en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-79959272836en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage809en_US
dc.identifier.urihttps://doi.org/10.1080/10942910903453363
dc.identifier.urihttps://hdl.handle.net/20.500.14551/23226
dc.identifier.volume14en_US
dc.identifier.wosWOS:000291863100011en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal Of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPolyphenol Oxidaseen_US
dc.subject(Cynara Scolymus Len_US
dc.subject)en_US
dc.subjectArtichoke Headen_US
dc.subjectArtichoke Leavesen_US
dc.subjectThermal Stabilityen_US
dc.subjectKineticen_US
dc.subjectPartial-Purificationen_US
dc.subjectExtractsen_US
dc.subjectRemovalen_US
dc.subjectLeavesen_US
dc.subjectFruitsen_US
dc.subjectHeadsen_US
dc.subjectPpoen_US
dc.titleComparison of Polyphenol Oxidases Prepared From Different Parts of Artichoke (Cynara Scolymus L.)en_US
dc.typeArticleen_US

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