Skip to main content
SpringerLink
Log in

Characterization and inhibition of Rosmarinus officinalis L. polyphenoloxidase

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Polyphenoloxidase (PPO) from Rosmarinus officinalis L. was fractionated by ammonium sulfate ((NH4)2SO4) precipitation and dialysis, and then some of its kinetic properties such as optimum pH and temperature, substrate specificity, thermal inactivation, and inhibition were investigated using 4-methylcatechol, catechol, and pyrogallol as substrates. The protein content of Rosmarinus officinalis L. extracts was determined according to Bradford’s method. Kinetic parameters, K m and V max, were calculated from Lineweaver–Burk plots. According to V max/K m ratio, 4-methylcatechol was the most suitable substrate. The optimum temperature and pH values were 20, 30 and 30 °C, and 7, 8 and 8 for 4-methylcatechol, catechol, and pyrogallol substrates, respectively. The thermal inactivation of PPO was investigated at 35, 55, and 75 °C. The enzyme activity decreased with increasing temperature. The effect of different inhibitors on partly purified Rosmarinus officinalis L. PPO was spectrophotometrically investigated. For this purpose, ascorbic acid and l-cysteine were used to inhibit the activity of Rosmarinus officinalis L. PPO at different concentrations. From the experimental results, it was found that l-cysteine is a more effective inhibitor than ascorbic acid due to lower K i values.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  1. Jimenez-Atienzar M, Pedreno MA, Caballero N, Cabanes J, Garcia-Carmona F (2007) Characterization of polyphenol oxidase and peroxidase from peach mesocarp (Prunus persica L. cv. Babygold). J Sci Food Agric 87:1682–1690

    Article  CAS  Google Scholar 

  2. Dogan S, Dogan M, Arslan O (2009) Prevention of enzymatic browning and its inhibition. Food processing: methods, techniques and trends. Novapublishers, New York

    Google Scholar 

  3. Robb DA (1984) Tyrosinase. In: Lontie R (ed) Copper proteins and copper enzymes, vol 2. CRC Press, Boca Raton, pp 207–241

    Google Scholar 

  4. Sheptovitsky YG, Brudwig GW (1996) Isolation and characterization of spinach photosystem II membrane associated catalase and polyphenoloxidase. Biochemistry 35:16255–16263

    Article  CAS  Google Scholar 

  5. Ayaz FA, Demir O, Torun H, Kolcuoglu Y, Colak A (2008) Characterization of polyphenoloxidase (PPO) and total phenolic contents in medlar (Mespilus germanica L.) fruit during ripening and over ripening. Food Chem 106:291–298

    Article  CAS  Google Scholar 

  6. Nunez-Delicado E, Serrano-Megias M, Perez-Lopez AJ, Lopez-Nicolas JM (2005) Polyphenol oxidase from dominga table grape. J Agric Food Chem 53:6087–6093

    Article  CAS  Google Scholar 

  7. Dogan S, Salman U (2007) Partial characterization of lettuce (Lactuca sativa L.) polyphenol oxidase. Eur Food Res Technol 226(1-2):93–103

    Article  CAS  Google Scholar 

  8. Dogan M, Arslan O, Dogan S (2002) Substrate specificity, heat inactivation and inhibition of polyphenol oxidase from different Aubergine tissues (Solanum melongena var. insanum, Solanum melongena var. falcatum and Solanum melongena var. zhukovskyi). Int J Food Sci Technol 37:415–423

    Article  CAS  Google Scholar 

  9. Dogan S, Arslan O, Ozen F (2005) Polyphenol oxidase activity of oregano in different stages. Food Chem 91(2):341–345

    Article  CAS  Google Scholar 

  10. Arslan O, Temur A, Tozlu I (1998) Polyphenol oxidase from Malatya apricot. J Agric Food Chem 46:1239–1241

    Article  CAS  Google Scholar 

  11. Dogan S, Dogan M, Arslan O (2003) Characterization of polyphenol oxidase from Thymus (Thymus longicaulis var. subisophyllus). Adv Food Sci 25(2):56–64

    CAS  Google Scholar 

  12. Dogan S, Dogan M, Arslan O (2003) Determination of some kinetic properties of polyphenol oxidase from Thymus (Thymus zygioides Griseb. var. lycaonicus (Celak) Ronninger). Adv Food Sci 25(4):130–136

    CAS  Google Scholar 

  13. Dogan S, Dogan M (2004) The determination of kinetic properties of polyphenol oxidase from Thymus (Thymus longicaulis subsp. chaubardii var. chaubardii). Food Chem 88:69–77

    Article  CAS  Google Scholar 

  14. Gundogmaz G, Dogan S, Arslan O (2003) Some kinetic properties of polyphenol oxidase obtained from various Salvia species (Salvia viridis L., Salvia virgata Jacq. and Salvia tomentosa Miller). Food Sci Tech Int 9(4):309–315

    Article  CAS  Google Scholar 

  15. Szumny A, Figiel A, Gutierrez-Ortiz A, Carbonell-Barrachina AA (2010) Composition of rosemary essential oil (Rosmarinus officinalis) as affected by drying method. J Food Eng 97:253–260

    Article  CAS  Google Scholar 

  16. Usai M, Marchetti M, Foddai M, Del Caro A, Desogus R, Sana I, Piga A (2011) Influence of different stabilizing operations and storage time on the composition of essential oil of thyme (Thymus officinalis L.) and rosemary (Rosmarinus officinalis L.). LWT Food Sci Technol 44:244–249

    Article  CAS  Google Scholar 

  17. Aydemir T (2010) Selected kinetic properties of polyphenol oxidase extracted from Rosmarinus officinalis L. Int J Food Prop 13:475–485

    Article  CAS  Google Scholar 

  18. Diaz-Maroto MC, Perez-Coello MS, Sanchez-Palomo E, Gonzalez-Vinas MA (2007) Impact of drying and storage time on sensory characteristics of rosemary (Rosmarinus officinalis L.). J Sens Stud 22:34–48

    Article  Google Scholar 

  19. Marin M, Koko V, Duletic-Lausevic S, Marin PD, Rancic D, Dajic-Stevanovic Z (2006) Glandular trichomes on the leaves of Rosmarinus officinalis: morphology, stereology and histochemistry. S Afr J Bot 72:378–382

    Article  Google Scholar 

  20. Richard-Forget F, Cerny M, Fayad N, Saunier T, Varoquaux P (1998) Isolation and characterization of a “quinonetrapping” substance from a crude Carica papaya protein preparation. Int J Food Sci Technol 33:285–296

    Article  CAS  Google Scholar 

  21. Wesche-Ebeling P, Montgomery MW (1990) Strawberry polyphenol oxidase: extraction and partial characterization. J Food Sci 55:1320–1325

    Article  CAS  Google Scholar 

  22. Angleton EL, Flurkey WH (1984) Activation and alteration of plant and fungal polyphenol oxidase isoenzymes in sodium dodecyl sulfate electrophoresis. Phytochemistry 23:2723–2725

    Article  CAS  Google Scholar 

  23. Dogan S, Turan P, Dogan M, Arslan O, Alkan M (2005) Purification and characterization of Ocimum basilicum L. polyphenol oxidase. J Agric Food Chem 53(26):10224–10230

    Article  CAS  Google Scholar 

  24. Bradford M (1976) A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72:248–254

    Article  CAS  Google Scholar 

  25. Dogan S, Turan P, Dogan M (2006) Some kinetic properties of polyphenol oxidase from Thymbra spicata L. var. Spicata. Process Biochem 41(12):2379–2385

    Article  CAS  Google Scholar 

  26. Voet D, Voet JG (2003) Biochemistry. Wiley, New York

    Google Scholar 

  27. Dogan S, Turan Y, Ertürk H, Arslan O (2005) Characterization and purification of polyphenol oxidase from artichoke (Cynara scolymus L.). J Agric Food Chem 53:776–785

    Article  CAS  Google Scholar 

  28. Siddiq M, Sinha NK, Cash YN (1992) Characterization of a polyphenol oxidase from Stanley plums. J Food Sci 57:1177–1179

    Article  CAS  Google Scholar 

  29. Sakiroglu H, Ozturk AE, Pepe AE, Erat M (2008) Some kinetic properties of polyphenol oxidase obtained from dill (Anethum graveolens). J Enzyme Inhib Med Chem 23(3):380–385

    Article  CAS  Google Scholar 

  30. Oktay M, Kufrevioglu I, Kocacaliskan I, Sakiroglu H (1995) Polyphenoloxidase from Amasya apple. J Food Sci 60:495–499

    Article  Google Scholar 

  31. Lee CY, Smith NL, Penesi AP (1983) Polyphenoloxidase from deChaunac grapes. J Sci Food Agric 34:987–991

    Article  CAS  Google Scholar 

  32. Sakiroglu H, Kufrevioglu IO, Kocacaliskan I, Oktay M, Onganer Y (1996) Purification and characterization of Dog-rose (Rosa dumalis Rechst.) polyphenol oxidase. J Agric Food Chem 44:2982–2986

    Google Scholar 

  33. Wissemann KW, Lee CY (1981) Characterization of polyphenoloxidase from Ravat 51 and Niagara grapes. J Food Sci 46:506–508

    Article  CAS  Google Scholar 

  34. Erat M, Sakiroglu H, Kufrevioglu OI (2006) Purification and characterization of polyphenol oxidase from Ferula sp. Food Chem 95:503–508

    Article  CAS  Google Scholar 

  35. Nagai T, Suzuki N (2001) Partial purification of polyphenol oxidase from Chinese cabbage (Brassica rapa L.). J Agric Food Chem 49:3922–3926

    Article  CAS  Google Scholar 

  36. Siddig M, Cash JN (2000) Physico-chemical properties of polyphenol oxidase from d’Anjou and Bartlett pears (Pyrus communis L.). J Food Process Preserv 24(5):353–364

    Article  Google Scholar 

  37. Dincer B, Colak A, Aydin N, Kadıoglu A, Guner S (2002) Characterization of polyphenoloxidase from medlar fruits (Mespilus germanica L., Rosaceae). Food Chem 77:1–7

    Article  CAS  Google Scholar 

  38. Duangmal K, Owusu-Apenten RK (1999) A comparative study of polyphenoloxidases from taro (Colocasia esculenta) and potato (Solanum tuberosum var. Romano). Food Chem 64:351–359

    Article  CAS  Google Scholar 

  39. Park EY, Luh BS (1985) Polyphenol oxidase of kiwifruit. J Food Sci 50:679–684

    Google Scholar 

  40. Dogan S, Turan P, Dogan M, Alkan M, Arslan O (2007) Inhibition kinetics of polyphenol oxidase by glutamic acid. Eur Food Res Technol 225:67–73

    Article  CAS  Google Scholar 

  41. Bauernfeind JC, Pinkert DM (1970) Food processing with added ascorbic acid. Adv Food Res 18:219–315

    Article  CAS  Google Scholar 

  42. Walker JRL (1977) Enzymatic browning in foods, its chemistry and control. Food Technol 12:19–25

    CAS  Google Scholar 

  43. Marshall MR, Kim J, Wei C-I (2000) Enzymatic browning in fruits, vegetables and seafoods. ©FAO

  44. Arslan O, Erzengin M, Sinan S, Ozensoy O (2004) Purification of mulberry (Morus alba L.) PPO by affinity chromatography and investigation of its kinetic and electrophoretic properties. Food Chem 88:479–484

    Article  CAS  Google Scholar 

  45. Janovitz-Klapp AH, Richard FC, Goupy PM, Nicolas JJ (1990) Kinetic studies on apple polyphenol oxidase. J Agric Food Chem 38:1437–1441

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Biology, Faculty of Science and Literature, Balikesir University, 10145, Çağış-Balikesir, Turkey

    Serap Doğan, Mehmet Emin Diken & Ümran Alan

  2. Department of Chemistry, Faculty of Science and Literature, Balikesir University, 10145, Çağış-Balikesir, Turkey

    Yasemin Turhan, Mehmet Doğan & Mahir Alkan

Authors
  1. Serap Doğan
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mehmet Emin Diken
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Yasemin Turhan
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Ümran Alan
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Mehmet Doğan
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Mahir Alkan
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Serap Doğan.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Doğan, S., Diken, M.E., Turhan, Y. et al. Characterization and inhibition of Rosmarinus officinalis L. polyphenoloxidase. Eur Food Res Technol 233, 293–301 (2011). https://doi.org/10.1007/s00217-011-1504-y

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-011-1504-y

Keywords

Search

Navigation