Inhibitiory effect of garlic extracts on polyphenoloxidase

Yıl 2020, Cilt: 22 Sayı: 1, 240 - 247, 10.01.2020

Mehmet Emin Diken

https://doi.org/10.25092/baunfbed.680664

Cited By: 1

Öz

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 was 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 the 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.

Anahtar Kelimeler

Polyphenol oxidase, mint, garlic, inhibition

Sarımsak ekstraktlarının polifenol oksidaz üzerine inhibitör etkisi

Öz

Bu çalışmada, Isıl işlem görmüş sarımsak özütlerinin, Mentha piperita L.' (nane) den elde edilen polifenoloksidaz (PPO) üzerindeki inhibisyon etkisi araştırılmıştır. Ek olarak, araştırma askorbik asit, L-sistein, glutatyon, etilendiamintetraasetik asit (EDTA) ve sodium azid imhibitörleri ile katekol, 4-metikatekol ve pirogallol substratları kullanılarak genişletilmiştir. PPO aktivitesi askorbik asit, sodyum azid, glutatyon, L-sistein ve EDTA gibi farklı indirgeyici ajanlar tarafından kuvvetli bir şekilde durdurulmuştur. Enzim ayrıca farklı sıcaklıklarda (oda sıcaklığı, 50 ve 100 °C) ısıl işlem görmüş sarımsak ekstraktı ile inhibe edildiği tespit edilmiştir. 100 °C'de ısıl işlem görmüş sarımsak özütü, diğer sarımsak özütlerinden daha yüksek inhibisyon etkisi göstermiştir. Askorbik asit, bu inhibitörler arasında en güçlü inhibitör aktivite göstermiştir. Bu makale, enzimatik esmerleşmenin önlenmesi için yeni bir engelleyici kaynağı sunmaktadır.

Anahtar Kelimeler

Polifenol oksidaz, nane, sarımsak, inhibisyon

Kaynakça

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