Inhibitiory effect of garlic extracts on polyphenoloxidase

Mehmet Emin Diken


In this study, the inhibition effect of heat-treated garlic extract on polyphenol oxidase (PPO) obtained from Mentha piperita L. (mint) was investigated.  In addition that the investigation were extended using inhibitors such as ascorbic acid, L-cysteine, glutathione, ethylenediaminetetraacetic acid (EDTA), and sodium azide using catechol, 4-methylcatecholand pyrogallol as substrates.  PPO activity was significantly decreased by different reducing agents such as ascorbic acid, sodium azide, glutathione, L-cysteine and EDTA. The enzyme was also inhibited by addition of garlic extract heat treated at different temperature (room temperature, 50 and 100 oC).  Garlic extract heat-treated at 100 °C showed higher inhibition effect than the other garlic extracts.  Ascorbic acid showed the strongest inhibitory activity among these inhibitors.  This paper represents a new inhibitory source for preventing of enzymatic browning.

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