<b>Peroxidase activity in <em>Spondias dulcis</em></b> - 10.4025/actascitechnol.v32i4.6244

In this study, the best conditions to obtain crude extracts showing Peroxidase activity from <em>Spondia dulcis</em> (caja-mango) were evaluated. Fresh fruits (25 g) were blended in different sodium phosphate buffer (0.05 to 0.2 M) with a pH varying from 3.0 to 9.0. The muddy material wa...

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Bibliographic Details
Published in:Acta Scientiarum: Technology
Main Authors: Dayse Pereira Barbosa Souza, Ingrid Chastinet Ribeiro Costa, Lucia Moreira Campos Paiva, Enrique Guillermo Oestreicher, Márcio Eduardo Berezuk, Lúcio Cardozo-Filho
Format: Article
Language:Portuguese
Published: Universidade Estadual de Maringá 2010-12-01
Subjects:
Spondias dulcis
peroxidase
extraction
heat-inactivation
Online Access:http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/6244
Description
Summary:In this study, the best conditions to obtain crude extracts showing Peroxidase activity from <em>Spondia dulcis</em> (caja-mango) were evaluated. Fresh fruits (25 g) were blended in different sodium phosphate buffer (0.05 to 0.2 M) with a pH varying from 3.0 to 9.0. The muddy material was centrifuged for 20 minutes. In order to improve POD activity, the crude extract was submitted to precipitation with ammonium sulfate at 90% saturation. This precipitated was re-suspended in sodium phosphate buffer 0.2 M pH 6.5 and then, optimum pH for activity assay (pH varying from 5.0 to 9.0) and thermal stability (exposure to different temperatures varying from 30 to 75&deg;C for periods between 0 to 15 minutes) were determined. The best conditions for activity assay were in phosphate buffer 0.2 M at pH7.0. The results obtained for thermal inactivation study suggest that the heating at 75&deg;C for 15 minutes inactivated 95% of initial POD activity.
ISSN:1806-2563
1807-8664

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