LEVELS AND THERMOSTABILITY OF PEROXIDASE EXTRACTED FROM SOME VEGETABLES By Suha Osman Ahmed Osman B.Sc. (Agric.) Honours 2003 University of Khartoum A dissertation submitted in partial fulfillment for the requirement of the degree of Master of Science in Food Science and Technology Supervisor: Dr. Babiker El Wasila Mohamed Department of Food Science and Technology Faculty of Agriculture University of Khartoum November – 2005 DEDICATION To my dear family With love and respect Suha i Acknowledgement My faithful thanks to Allah who gave me health and strength throughout this study. I profoundly acknowledge and appreciate my supervisor, the prominent scientist Dr. Babiker El Wasila Mohamed for his tireless support during the course of the study. However, whilest his assistance has been invaluable, responsibility for any errors rests solely on the student. I would love to acknowledge and appreciate Dr. Widad Elshafie for her support and help during the practical. I am also indebted to my sincere thanks to the staff of Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum for their cooperation and help. My deep thanks are due to all those friends and acquaintances who have encouraged me to finish my work. Particular thanks to my intimate friends for their unforgotten help. I would like to extend my thanks to staff of Food Research Centre (FRC), Shambat for their help and support. Last but not least my thanks and grateful appreciation go to my family for their support. ii ABSTRACT This study aimed to extract peroxidase enzyme from some vegetables and subsequency to study its heat stability under various conditions. Unspecified varieties of potato, carrot, eggplant and tomato were selected as enzyme sources. Peroxidase was found in all vegetables investigated at different levels. Peroxidase enzyme with reasonable enzymic activity was extracted and detected at various pH values namely 5.0, 6.0, 7.0 and 8.0. Relatively higher levels of peroxidase activities were extracted at pH 5.0 from potato and tomato while those with higher levels from carrot and eggplant were extracted at pH 6.0. Potato tuber was shown to contain the highest level of peroxidase at all pH values investigated, whereas carrot had the lowest peroxidase levels at the same pH values. Soluble peroxidases extracted from the four vegetables were subjected to thermal inactivation at 60, 70, 80 and 90ºC, and varying duration of heating times 2, 4, 6, 8 and 10min under different values of pH 5.0, 6.0, 7.0 and 8.0. The results showed that the rate of loss of peroxidase activity from the four vegetables investigated increased with both increase in temperature and heating time. Biphasic inactivation curves were observed for the enzymes extracted from all samples, where the initial heat inactivation is rapid followed by a much slower inactivation periods. The patterns of inactivation of peroxidases extracted from the four vegetables were similar. The rate of loss of peroxidase activity was shown to be pH dependant. Potato peroxidase was observed to be more stable to heat as it was iii not completely inactivated at all tried conditions. A less severe heat treatment is required to inactivate carrot, eggplant and tomato peroxidases. Complete inactivation of carrot peroxidase was accomplished in 4–10 min at 80ºC and in 2–10 min at 90ºC, while peroxidase inactivation in eggplant required 8 – 10 min at 90ºC, both at pH 8.0. Complete inactivation of tomato peroxidase required 6 – 10 min at 90º C and pH 6.0. iv ﺧﻼﺻﺔ اﻟﺪراﺳﺔ ﺃﺠﺭﻴﺕ ﺍﻟﺩﺭﺍﺴﺔ ﺒﻐﺭﺽ ﺇﺴﺘﺨﻼﺹ ﺇﻨﺯﻴﻡ ﺒﻴﺭﻭﻜﺴﺩﻴﺯ ﻤﻥ ﺒﻌﺽ ﺃﻨﻭﺍﻉ ﺍﻟﺨﻀﺭﻭﺍﺕ ﻭﻤﻥ ﺜﻡ ﺩﺭﺍﺴﺔ ﺜﺒﺎﺘﻴﺘﻬﺎ ﺍﻟﺤﺭﺍﺭﻴﺔ ﺘﺤﺕ ﻋﺩﺓ ﻅﺭﻭﻑ .ﺘﻡ ﺇﺴﺘﺨﺩﺍﻡ ﺃﺭﺒﻊ ﺃﺼﻨﺎﻑ ﻏﻴﺭ ﻤﺤﺩﺩﺓ ﻤﻥ ﺍﻟﺒﻁﺎﻁﺱ ،ﺍﻟﺠﺯﺭ ،ﺍﻟﺒﺎﺫﻨﺠﺎﻥ ﻭﺍﻟﻁﻤﺎﻁﻡ ﻜﻤﺼﺩﺭ ﻟﻺﻨﺯﻴﻡ .ﺃﻅﻬﺭﺕ ﺍﻟﻨﺘﺎﺌﺞ ﺃﻥ ﺍﻹﻨﺯﻴﻡ ﻤﻭﺠﻭﺩ ﻓﻲ ﻜل ﺍﻟﺨﻀﺭﻭﺍﺕ ﺒﻤﺴﺘﻭﻴﺎﺕ ﻤﺘﻔﺎﻭﺘﺔ .ﺘﻡ ﺘﺤﺩﻴﺩ ﻨﺸﺎﻁ ﻤﻘﺩﺭ ﻤﻥ ﺍﻹﻨﺯﻴﻡ ﻓﻲ ﻤﺴﺘﻭﻴﺎﺕ ﻤﺨﺘﻠﻔﺔ ﻤﻥ ﺍﻷﺱ ﺍﻟﻬﻴﺩﺭﻭﺠﻴﻨﻲ 7.0 ،6.0 ،5.0ﻭ .8.0ﻜﺫﻟﻙ ﻓﻘﺩ ﺘﻡ ﺍﻟﺤﺼﻭل ﻋﻠﻰ ﺃﻋﻠﻰ ﻤﺴﺘﻭﻯ ﻟﻨﺸﺎﻁ ﺍﻹﻨﺯﻴﻡ ﺍﻟﻤﺴﺘﺨﻠﺹ ﻋﻨﺩ ﺍﻷﺱ ﺍﻟﻬﻴﺩﺭﻭﺠﻴﻨﻲ 5.0ﻤﻥ ﺍﻟﺒﻁﺎﻁﺱ ﻭﺍﻟﻁﻤﺎﻁﻡ، ﺒﻴﻨﻤﺎ ﻜﺎﻥ ﺃﻋﻠﻰ ﻤﺴﺘﻭﻯ ﻟﻪ ﻓﻲ ﺍﻟﺠﺯﺭ ﻭﺍﻟﺒﺎﺫﻨﺠﺎﻥ ﻋﻨﺩ ﺍﻷﺱ ﺍﻟﻬﻴﺩﺭﻭﺠﻴﻨﻲ .6.0ﺃﺜﺒﺘﺕ ﺍﻟﺩﺭﺍﺴﺔ ﺃﻥ ﺃﻋﻠﻰ ﻤﺴﺘﻭﻯ ﻟﻨﺸﺎﻁ ﺍﻹﻨﺯﻴﻡ ﻓﻲ ﻜل ﻤﺴﺘﻭﻴﺎﺕ ﺍﻷﺱ ﺍﻟﻬﻴﺩﺭﻭﺠﻴﻨﻲ ﺍﻟﻤﺫﻜﻭﺭﺓ ﻭﺠﺩﺕ ﻓﻲ ﺍﻟﺒﻁﺎﻁﺱ .ﺒﻴﻨﻤﺎ ﺴﺠل ﺍﻟﺠﺯﺭ ﺃﻗل ﻤﺴﺘﻭﻯ ﻟﻨﺸﺎﻁ ﺍﻹﻨﺯﻴﻡ ﻋﻨﺩ ﻜل ﻤﺴﺘﻭﻴﺎﺕ ﺍﻷﺱ ﺍﻟﻬﻴﺩﺭﻭﺠﻴﻨﻲ ﺘﺤﺕ ﺍﻟﺩﺭﺍﺴﺔ .ﺘﻡ ﺘﻌﺭﻴﺽ ﺇﻨﺯﻴﻤﺎﺕ ﺒﻴﺭﻭﻜﺴﻴﺩﻴﺯ ﺍﻟﺫﺍﺌﺒﺔ ﻭﺍﻟﻤﺴﺘﺨﻠﺼﺔ ﻤﻥ ﻋﻴﻨﺎﺕ ﺍﻟﺨﻀﺭﻭﺍﺕ ﺘﺤﺕ ﺍﻟﺩﺭﺍﺴﺔ ﻟﻠﺘﺜﺒﻴﻁ ﻋﻠﻲ ﺩﺭﺠﺎﺕ ﺤﺭﺍﺭﺓ 80 ،70،60ﻭº 90ﻡ ﻭﺃﻭﻗﺎﺕ ﺘﺴﺨﻴﻥ ﻤﺨﺘﻠﻔﺔ 8 ،6 ،4 ،2ﻭ 10ﺩﻗﻴﻘﺔ ﻋﻠﻰ ﺩﺭﺠﺎﺕ ﻤﺨﺘﻠﻔﺔ ﻤﻥ ﺍﻷﺱ ﺍﻟﻬﻴﺩﺭﻭﺠﻴﻨﻲ 7.0 ،6.0 ،5.0 ﻭ . 8.0ﺃﻅﻬﺭﺕ ﺍﻟﺩﺭﺍﺴﺔ ﺃﻥ ﻤﻌﺩﻻﺕ ﻓﻘﺩ ﺇﻨﺯﻴﻤﺎﺕ ﺒﻴﺭﻭﻜﺴﺩﻴﺯ ﻟﻨﺸﺎﻁﻬﻤﺎ ﻴﺯﻴﺩ ﺒﺯﻴﺎﺩﺓ ﺩﺭﺠﺔ ﺍﻟﺤﺭﺍﺭﺓ ﻭﺯﻤﻥ ﺍﻟﺘﺴﺨﻴﻥ .ﻜﺫﻟﻙ ﻓﻘﺩ ﻟﻭﺤﻅ ﺃﻥ ﻤﻨﺤﻨﻴﺎﺕ ﺍﻟﺘﺜﺒﻴﻁ ﺒﺎﻟﺤﺭﺍﺭﺓ ﻟﻜل ﺍﻟﻌﻴﻨﺎﺕ ﺍﻟﻤﺴﺘﺨﻠﺼﺔ ﺜﻨﺎﺌﻴﺔ ﺍﻟﻁﻭﺭ ،ﺤﻴﺙ ﻴﺘﻡ ﺍﻟﺘﺜﺒﻴﻁ ﺍﻹﺒﺘﺩﺍﺌﻲ ﺴﺭﻴﻌﹰﺎ ﻴﺘﺒﻌﻪ ﺘﺜﺒﻴﻁ ﺒﻁﺊ ﻟﻺﻨﺯﻴﻡ .ﻭﺠﺩ ﺍﻥ ﻨﻤﻁ ﺘﺜﺒﻴﻁ ﺇﻨﺯﻴﻤﺎﺕ ﺒﻴﺭﻭﻜﺴﺩﻴﺯ ﻤﻥ ﺍﻟﺨﻀﺭ ﺍﻷﺭﺒﻊ ﻤﺘﺸﺎﺒﻪ .ﻜﺫﻟﻙ ﺘﺒﻴﻥ ﺃﻥ ﻤﻌﺩﻻﺕ ﻓﻘﺩ ﻨﺸﺎﻁ ﺇﻨﺯﻴﻡ ﺒﻴﺭﻭﻜﺴﺩﻴﺯ ﻟﻠﺤﺭﺍﺭﺓ ﺘﻌﺘﻤﺩ ﻋﻠﻰ ﺍﻷﺱ ﺍﻟﻬﻴﺩﺭﻭﺠﻴﻨﻲ .ﺃﻅﻬﺭﺕ ﻼ ﺘﺤﺕ ﺍﻟﻅﺭﻭﻑ ﺍﻟﺘﻲ ﻼ ﻟﻠﺤﺭﺍﺭﺓ ﺤﻴﺙ ﺃﻨﻪ ﻟﻡ ﻴﺘﻡ ﺘﺜﺒﻴﻁﻪ ﺘﺜﺒﻴﻁﹰﺎ ﻜﺎﻤ ﹰ ﺍﻟﻨﺘﺎﺌﺞ ﺃﻥ ﺒﻴﺭﻭﻜﺴﻴﺩﻴﺯ ﺍﻟﺒﻁﺎﻁﺱ ﺃﻜﺜﺭ ﺘﺤﻤ ﹰ ﺘﻡ ﺘﺠﺭﻴﺒﻬﺎ .ﻭﻋﻠﻴﻪ ﻓﺈﻥ ﺒﻴﺭﻭﻜﺴﻴﺩﻴﺯﺍﺕ ﺍﻟﺠﺯﺭ ،ﺍﻟﺒﺎﺫﻨﺠﺎﻥ ﻭﺍﻟﻁﻤﺎﻁﻡ ﺘﺤﺘﺎﺝ ﻟﻤﻌﺎﻤﻼﺕ ﺤﺭﺍﺭﻴﺔ ﺒﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺃﻗل .ﻭﻟﻘﺩ ﻭﺠﺩ ﺃﻥ ﺍﻟﺘﺜﺒﻴﻁ ﺍﻟﻜﺎﻤل ﻟﺒﻴﺭﻭﻜﺴﻴﺩﻴﺯ ﺍﻟﺠﺯﺭ ﺒﺎﻟﺘﺴﺨﻴﻥ ﻴﺘﻡ ﻟﻤﺩﺓ 10-4ﺩﻗﺎﺌﻕ ﻋﻠﻰ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ º80 ﻡ ،ﻭﻟﻤﺩﺓ 10-2 ﺩﻗﻴﻘﺔ ﻋﻠﻰ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ º90ﻡ ﺒﻴﻨﻤﺎ ﺘﺜﺒﻴﻁ ﺒﻴﺭﻭﻜﺴﻴﺩﻴﺯ ﺍﻟﺒﺎﺫﻨﺠﺎﻥ ﻴﺤﺘﺎﺝ 10-8ﺩﻗﻴﻘﺔ ﻋﻠﻰ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ º90ﻡ ﻭﻜﻼﻫﻤﺎ ﻋﻠﻰ ﺃﺱ ﻫﻴﺩﺭﻭﺠﻴﻨﻲ .8.0ﺍﻟﺘﺜﺒﻴﻁ ﺍﻟﻜﺎﻤل ﻟﺒﻴﺭﻭﻜﺴﺩﻴﺯ ﺍﻟﻁﻤﺎﻁﻡ ﻴﺤﺘﺎﺝ -6 10ﺩﻗﻴﻘﺔ ﻋﻠﻰ º90ﻡ ﻭﺃﺱ ﻫﻴﺩﺭﻭﺠﻴﻨﻲ .6.0. v LIST OF CONTENTS Page Dedication………………………………………………………………………………….. i Acknowledgement ………………………….…………………………………………… ii Abstract ……………………………………………………………………………………… iii Arabic Abstract …………………………...……………………………………………… v List of Contents ………………………..………………………………………………… vi List of Tables………………………………….…………………………………………… ix List of Figures …………………………..………………………………………………… x CHAPTER ONE: INTRODUCTION………...……………………………… 1 CHAPTER TWO: LITERATURE REVIEW…….……………………… 3 2.1. Definition and general characteristics of enzymes…………………… 3 2.2. Classification and numbering of enzymes………………………..……… 4 2.3. Enzymatic browning in fruits and vegetables…………..……………… 6 2.4. Biochemistry of higher plant peroxidases……………………………… 7 2.5. Natural occurrence of peroxidases……………………………………..…… 10 2.5.1. Sources and classification of peroxidases…………………………… 10 2.5.2. Localization of peroxidases………………………………………………… 11 vi 2.5.3. Multiple forms (Isoenzymes) of peroxidases……………………… 11 2.6. Mechanism of enzymic action of peroxidases ………………………… 12 2.6.1. Peroxidatic reactions…………………………………………...……………… 13 2.6.2. Oxidatic reactions……………………………………………………………… 13 2.6.3. Catalytic reactions…………………………………………….………………… 13 2.6.4. Hydroxylation reactions……………….…………………………..………… 13 2.7. Physiological function of peroxidase……………………………………… 16 2.8. Heat inactivation and regeneration of peroxidase……..……………… 16 2.9. Effect of peroxidase action on food…………………………...…………… 19 CHAPTER THREE: MATERIALS AND METHODS……..……… 21 3.1. Materials………………………………………………………………….…………… 21 3.1.1. The vegetables samples ……..…………………………….………………… 21 3.1.2. Chemicals…………………………………………………………………..……… 21 3.1.3. Preparation of substrates………………………………………..…………… 21 3.1.3.1. The hydrogen peroxide solution……………………….……………… 21 3.1.3.2. The guaiacol solution…………………………………………….………… 21 3.1.4. Preparation of buffer solutions…………………………………………… 21 3.2. Methods……………………………………………………………………..………… 22 vii 3.2.1. Extraction of peroxidase…………………………………...………………… 22 3.2.2. Enzyme assays…………………………………………………………………… 22 3.2.2.1. Guaiacol method of assay………………………………………………… 23 3.2.3. Heat treatment…………………………………………………………….……… 24 CHAPTER FOUR: RESULTS AND DISCUSSION …………..…… 25 4.1 Levels of peroxidase activity………………………………..………………… 25 4.2 Heat inactivation of peroxidase……………………………..………………… 27 4.2.1 Thermal stability of potato peroxidase………………..………………… 28 4.2.2 Theraml stability of carrot peroxidase………...………………………… 34 4.2.3 Thermal stability of eggplant peroxidase …………...………………… 40 4.2.4 Thermal stability of tomato peroxidase…………………….…………… 46 4.3 Conclusions and recommendations…………………………...…………… 54 4.3.1. Conclusions……………………………………………………...………………… 54 4.4.2 Recommendations ………………………..………………...………………… 55 REFERENCES………………………...………………………………………………… 56 viii LIST OF TABLES Table Title No. 4.1 Peroxidase activity of vegetables investigated ………..……… 26 4.2 Heat inactivation of potato peroxidase…………………………… 29 4.3 Heat inactivation of carrot peroxidase………….………………… 35 4.4 Heat inactivation of eggplant peroxidase…….…..……………… 41 4.5 Heat inactivation of tomato peroxidase………...………………… 47 ix LIST OF FIGURES Fig. Title No. 2.1 Structure of Ferriprotophyrin III (Protohemin) ………………. 2.2 Proposed scheme for mechanism of peroxidase action in 9 four types of reactions in which the enzyme is involved… 15 4.1 Heat inactivation of potato peroxidase at pH 5.0………….… 30 4.2 Heat inactivation of potato peroxidase at pH 6.0…………..… 31 4.3 Heat inactivation of potato peroxidase at pH 7.0…………..… 32 4.4 Heat inactivation of potato peroxidase at pH 8.0…………..… 33 4.5 Heat inactivation of carrot peroxidase at pH 5.0…………..… 36 4.6 Heat inactivation of carrot peroxidase at pH 6.0…………...… 37 4.7 Heat inactivation of carrot peroxidase at pH 7.0…………...… 38 4.8 Heat inactivation of carrot peroxidase at pH 8.0…………..… 39 4.9 Heat inactivation of eggplant peroxidase at pH 5.0……….… 42 4.10 Heat inactivation of eggplant peroxidase at pH 6.0……….… 43 4.11 Heat inactivation of eggplant peroxidase at pH 7.0……….… 44 4.12 Heat inactivation of eggplant peroxidase at pH 8.0……….… 45 4.13 Heat inactivation of tomato peroxidase at pH 5.0..…………... 48 4.14 Heat inactivation of tomato peroxidase at pH 6.0………….… 49 4.15 Heat inactivation of tomato peroxidase at pH 7.0………….… 50 4.16 Heat inactivation of tomato peroxidase at pH 8.0…………… 51 x CHAPTER ONE INTRODUCTION In developing countries fruit and vegetable processing is among the most important agricultural activities, without questions, this activity plays an important role in the world of food economy by supplying wholesome, safe, good quality and acceptable food to consumers throughout the year. Dauthy (1995) claimed that the deterioration reaction in fruits and vegetables could be due to enzymic, chemical and, biological changes. It is well-known that the presence of residual endogenous enzyme in either raw or processed fruit and vegetable product may cause a loss of quality during storage. These changes can affect the texture, colour, flavour and nutritional quality of product (Luh and Doauf, 1971). Peroxidase appears to be one of the most heat stable enzymes present in many fruits and vegetable. Peroxidase is usually the indicator enzyme of choice in fruit and vegetable freezing operations because of its high concentration in most plant tissues and its high thermal stability, as well as its ease of assay. The high thermal stability of peroxidase can be seen as either an advantage or a problem in food industry. On the one hand, it provides natural margin of safety in that if peroxidase is inactivated, it is a reasonable assumption that other quality–related enzymes have also been inactivated. On the other hand, the reliance on peroxidase as an indictor may lead to an excessive heat treatment of the product and cause other quality problems (Anthon and Barrett, 2002). There is an increasing interest in the study of peroxidases, not only 1 in order to establish their physiological, but also for their possible industrial and analytical application. Objective of the study The objective of this work has been to extend the knowledge of vegetables peroxidase in particular. The attainment of the study objective required the following: The extraction of crude peroxidase enzyme from some vegetables namely potato, carrot, eggplant and tomato. The estimation of peroxidases levels in the four vegetables named above. The investigation of thermostability of the extracted peroxidases under various conditions temperature and length of heating time. 2 of pH, CHAPTER TWO LITERATURE REVIEW 2.1. Definition and general characteristics of enzymes Baedle (1948) defined enzymes as indispensable compounds that play a key role in metabolism by bringing direction and control to the physiological processes of living cells. Any change in enzyme complement of living cells is immediately reflected in the physiological and biochemical processes of the cell. According to Lehninger (1975), enzymes are also defined as proteins specialised in catalysing biological reactions. Another definition of enzymes was stated by Devlin (1986) who claimed that enzyme are protein evolved by the cells of living organisms for the specific function of catalyzing chemical reactions. All enzymes are proteins, but not all proteins are enzymes. Certain enzymes contain non-protein components such as carbohydrates, lipids, phosphate, metal ions or small organic moieties. The complete enzyme system usually includes both the protein and nonprotein parts, called holoenzyme. The protein part is termed the apoenzyme and non-protein part, the prosthetic groups or cofactors. The type of cofactor or coenzymes concerned in the enzymic process aids in classification (White et al., 1973). Enzymes cause chemical reactions to occur at their fastest rates when the temperature is at an optimum level. For most enzymes, this is in the range of 15.6ºC to 65.5ºC, but some reaction may occur at temperatures above or below the optimum range. Thus, some enzymes are able to react slowly at temperatures well below that of the freezing 3 point of water and other at temperatures above 71.1ºC, because proteins are changed chemically and physically and coagulated by high temperatures, especially when moisture is present, enzymes are usually inactivated at temperature between 71.1 and 93.3ºC. Enzymes also have an optimum pH at which they cause reaction to occur at the fastest rates, the optimum pH for most enzymes was found to be in the range of pH 7.0 – 8.0 (Vieira, 1996) 2.2. Classification and numbering of enzymes Verma (1995) reported that, since the enzymes are specific for a particular reaction, they are named according to the substrate on which they act or on the nature of the reaction they catalyse. The most common method for naming them is to suffix-ase at the end of the name of the substrate attacked. Thus, peptide is attacked by peptidase, lipid by lipase, urea by urease and tyrosine by tirosynase. However, this nomenclature has not always been practiced and many enzymes have been given chemically uninformative trivial names. For example pepsin, trypsin and catalase. A commission of enzymes (International Union of Biochemistry, I.U.B., 1972) has developed a complete, systematic, but rather a complex system of nomenclature and classification. The commission established a numerical system of classification with the following recommendations: a) Reaction and the enzyme that catalyze them are divided into six classes, each with 4-13 subclasses. b) Each enzyme has a systematic code number (E.C.) of four digits. The first digit of the four figures 4 indicates the main class. The second digit indicates the sub-class. The third digit indicates the subdivision of the sub-class (sub-subclass). The fourth digit designates the serial number of the specific enzyme in the fourth sub-subclass. For example, the code number E.C. 2.7.1.1 denotes main class 2 (transferase), subclass 7 (transfer of phosphate), sub-subclass 1 (an alcohol functions as the phosphate acceptor), the fourth digit 1 indicates hexokinase, or ATP: D-hexose 6-phosphotransferase. The following are the six classes into which all enzymes may be divided. 1- Oxidoreductases: Enzymes catalysing oxidoreductions between two substrates, including dehydrogenases, oxidases, and deoxygenases. Peroxidase belongs to this class. 2- Transferases: These enzymes are involved in transferring functional groups between donors and acceptors. The amino, acyl, phosphate, one-carbon, and glycosyl groups are the major moieties that are transferred. 3- Hydrolases: This group of enzymes can be considered as a special class of the transferases in which the donor group is transferred to water. The generalized reaction involves the hydrolytic cleavage of C-O, C-N, O-P, and C-S bonds. 4- Layases: Enzymes that catalyse removal of groups from substrates by mechanisms other than hydrolysis leaving double bonds. 5 5- Isomarases: Includes all enzymes catalysing interconversion of optical, geometric, or positional isomers. 6- Ligases (synthetases): Enzymes catalysing the linking together of two compounds coupled to the breaking of pyrophosphate bond in ATP. 2.3. Enzymatic browning in fruits and vegetables Enzymatic browning is one of the most important colour reactions that affects fruits and vegetables. It is catalysed by polyphenoloxidases and peroxidases (Marshall et al., 2000). It was estimated that over 50 percent losses in fruits and vegetables occur as result of enzymatic browning (Whitaker and Lee, 1995). Phenolic compound and browning enzymes are in general, directly responsible for enzymatic browning reaction in damaged fruits during post-harvest, handling and processing. Once tissue is damaged by slicing, cutting or pulping, however, the formation of brown pigments occurs. Both the organoleptic and biochemical characteristic of fruits and vegetables are altered by pigment formation. Marshall et al. (2000) reported that the rate of enzymatic browning in fruits and vegetables is governed by the active polyphenoloxidase and peroxidase content of the tissues, the phenolic content of the tissues, pH, temperature and oxygen availability with the tissue. Lee et al. (1990) reported that the relationship of the rate of browning to phenolic content and polyphenoloxidase activity could be positively related to discolouration of peaches. According to Khan and Robinson (1993a) the peroxidase is directly responsible for enzymatic browning in mangoes. 6 2.4. Biochemistry of higher plant peroxidases Peroxidases (E.C. 1.11.1.7) are a group of heamcontaining enzymes that present wide substrate specificity (Agostini et al., 2002). Hematin peroxidases are consisting of colourless protein (apoenzyme) combined with an iron–porphyrin. Whitaker (1972) reported that the iron in prophyrin has six co-ordination positions, four of which are taken up by prophyrin nitrogens and the fifth by protein attachment. The six positions can be occupied by water or other radicals, and the enzyme appears to operate by the exchange of groups at this position. The enzyme is brown in color and contains Ferriprotophyrin III (protohemin) group per molecule (Fig. 2.1). 7 one Fig. 2.1. Structure of Ferriprotophyrin III (Protohemin) (Whitaker, 1972) 8 Peroxidases are oxidoreductases that catalyze the oxidation of a diverse group of organic compound using hydrogen peroxide an ultimate electron acceptor (Dawson, 1988). Several of the enzymes in the oxidored-uctase group are very important in food processing. Many undesiarable change occurring in foods are due to the action of enzymes in this group indigenous to the food. This includes enzymatic browning (polyphenoloxid-ase), bleaching (lipoxygenase), destruction of ascorbic acid (Ascorbic acid oxidase), and oxidative flavour deterioration (Peroxidase). Also included in this group are some of the unique enzymes added to foods for various specific purposes such as catalase for the elimination of residual hydrogen peroxide after low temperature pasteurization of milk (Reed, 1975). Lepedus et al., (2004) claimed that peroxidases are found in plant tissues and animal, as well as in microorganisms. Krell (1991) reported that the horseradish (Armoracia sp.) roots represent the traditional source for commercial production of peroxidases. 9 2.5. Natural occurrence of peroxidases 2.5.1. Sources and classification of peroxidases Peroxidases are found in bacteria, fungi, plants and animals. On the basic of sequence similarity, fungal, plant and bacterial peroxidases can be viewed as numbers of a superfamily consisting of three major classes (Welinder, 1992). These are: Class I, the intracellular peroxidases which includes: i. Yeast cytochrome C peroxidase (CCP), a soluble protein found in the mitochondrial electron transport chain, where it probably protects against toxic peroxidases. ii. Ascorbate peroxidase (AP), the main enzyme responsible for hydrogen peroxide removal in chloroplasts and cytosol of higher plants (Dalton, 1991). iii. Bacterial catalase peroxidase, exhibiting both peroxidase and catalase activities. Class II, consists of the secretory fungal peroxidase, this includes: i. Ligninases, or lignin peroxidases (lips). ii. Manganese depend peroxidases (MnPs). These are monomeric glycoproteins involved in the degradation of lignin. Class III, consists of the secretary plant peroxidases, which have multiple tissue specific functions, for example i. Removal of hydrogen peroxide from chloroplasts and cytosol. ii. Oxidation of toxic compounds. 10 iii. Biosynthesis of the cell wall. iv. Ethylene biosynthesis etc. 2.5.2. Localization of peroxidases Peroxidase was shown to occur in most fruits and vegetables in soluble and bound (ionically and covalently) forms (Silva et al., 1990) as for example in banana (Haard, 1973), orange (Mclellan and Robinson, 1984) and spring cabbage (Mclellan and Robinson, 1987). Reports have shown that peroxidase is localised in various sectors of the cell including cytoplasm (Lee, 1973), Ribosomes (Darimont and Baxter, 1973), nucleus and nucleolus (Raa, 1973), cell wall (Brownleader et al., 1994) and also mitochondria (Prasad et al., 1995). 2.5.3. Multiple forms (Isoenzymes) of peroxidases Contain enzymes which are formed by genetical change specially by the processes which form alleles and iso-alleles, are known as isoenzymes. The isoenzymes show very small differences in the molecular structure with that of original enzyme. Physically and chemically, the enzyme and isoenzymes are very similar and they catalyse the same reactions. Isoenzymes can be separated by electrophoretic techniques. Welinder (1992) reported that, plants have a large number of peroxidase isoenzymes that may differ by more than 50% in amino acid sequence. Peroxidase activity has been related to the existence of cationic and/or anionic isoenzyme (Van Huystee, 1987). Shannon et al. (1966) isolated seven peroxidase isoenzymes from horseradish roots and purified to homogeneity as ascertained by chromatography, ultracentrifugation and polyacrylamide disk electrophoresis. They 11 reported that, the seven isoenzymes may be segregated into two groups on the basis of their chromatogramphic behaviour, electrophoretic migration, spectrophotometric properties, amino acid and carbohydrate composition. Hoyle, (1977) isolated 24 peroxidase isoenzymes from horseradish by isoelectric focusing. Aibara et al. (1981) obtained six basic isoenzymes. EI to E6, of horseradish peroxidase which were isolated and purified by CM. sephadex coloum chromatography, they also found same differences in their amino acid composition. Van Loon (1986) reported that, the Barley grains accumulate at least three different cationic peroxidase isoenzymes during development. Wheat and rye seeds may contain 10 or more peroxidase isoenzymes distributed in the embryo, endosperm and scutellum. (Rebmann, et al., 1991). Mazza et al. (1968) separated five peroxidase isoenzymes, (three anionic and two cationic) from turnip roots. Mclellan and Robinson (1987), isolated two peroxidase isoenzymes (anionic and cationic) from spring cabbage. They reported also, the anionic isoenzyme was relatively heat stable, while the cationic isoenzyme was more readily inactivated by heat. Lepedus et al. (2004) obtained two peroxidase isoenzymes from carrot root using polyacrylamide gel electrophoresis (PAGE). Chatterjee et al. (1999) isolated five peroxidase isoenzymes from hairy roots of Cucumis melo using electrophorsis. 2.6. Mechanism of enzymic action of peroxidases Peroxidase catalysis is associated with four types of activation (Whitaker, 1972). These are: 12 2.6.1. Peroxidatic reactions Peroxidatic reactions involves the oxidation of hydrogen donor by H2O2 in the presence of peroxidase. The general peroxidatic reaction can be written as follows: 2AH + H2O2 HAAH (polymerised product) + 2H2O Under the usual, assay conditions in vitro where phenolic substrate is used, only the peroxidatic reaction is of importance. Peroxidatic reactions occur when p-cresol, guaiacol, o-dianisidine, resorcinol and anilline are used as substrate. 2.6.2. Oxidatic reactions Peroxidase catalyses oxidation of indole-3 acetic acid (IAA), hydroquinone, dihydroxy fumarate and other compound by molecular oxygen. This reaction is catalysed by trace amount of H2O2 and can be inhibited by ascorbate. Oxidogenic molecule such as phenols promote the reaction by increasing the rate of free radical formation of substrate molecules. 2.6.3. Catalytic reactions Peroxidase can catalyse the reaction: 2H2O2 2H2O + O2 In the absence of hydrogen donor, this reaction is, however, more than 1000 time slower than peroxidatic and oxidatic reactions (Whitaker, 1972). 2.6.4. Hydroxylation reactions In the presence of certain hydrogen donor, particularly dihydroxyfu-marate and molecular oxygen, peroxidase can hydroxylate a variety of aromatic compounds, including tyrosine, phenylalanine-pcresol, p-coumeric acid, and benzoic and salicylic acid. 13 The mechanism of action of peroxidase incorporates all four types of reaction. A general mechanism for the action of peroxidase was proposed by Whitaker (1972) as shown in figure 2.2. 14 Fig. 2.2. Proposed scheme for mechanism of peroxidase action in four types of reactions in which the enzyme is involved (Whitaker, 1972). 15 2.7. Physiological functions of peroxidase The ubiquitous occurrence of peroxidase and its wide spread distribution in higher plants has promoted many suggestions concerning its physiological role. Peroxidase has been implicated in a variety of physiological process such as ethylene biogenesis, cell development, mebrane integrity, response to injury and disease resistance (Abeles and Biles, 1991). Peroxidase has been also linked with respiratory control, gene control and hormone metabolism (Haard, 1977). Peroxidase is believed to participate in various oxidative processes including lignification and degradation of auxin (Normanly et al., 1995). 2.8. Heat inactivation and regeneration of peroxidase Adams (1978) defines the term inactivation of enzyme as the loss of activity of an enzyme as a result of the application of a given heat process. This inactivation may or may not be reversible and regeneration is therefore, defined as the regain of activity after partial or completes inactivation of the enzyme. As in the case with all proteins, enzymes can be easily denatured in several ways, among them, heat. Peroxidase from a variety of vegetable sources has been shown to be very stable to heating (Chang et al., 1988; Khan and Robinson, 1993b; Neves and Lourenço, 1998), and has been claimed to be the most heat stable enzyme in plants (Burnette, 1977). Thermal stability of peroxidases extracted from different sources was observed to differ, for example, cabbage peroxidase activity was shown to be more inactivated than brussels sprout peroxidase activity (Mclellan and Robinson, 1981). Tamura and Morita (1975) reported that inactivation of peroxidase 16 occurred upon exposure to temperatures higher than 60ºC. According to them, three processes might be involved in the heat inactivation of peroxidase. These processes are the dissociation of protohemin from holoenzyme, a conformation change in the apo-peroxidase and the modification or degradation of protohemin. Several authors claimed that heat inactivation of peroxidase is biphasic, i.e. the heat inactivation curves show two almost linear sections of differing gradient. These sections corresponded to an initially rapid inacti-vation phase followed by a second straight line segment of smaller rate of descent. Among those authors are Adams (1978); Mohamed (1983); Elshafie (1993) and Yemenicloglu et al. (1999). Williams et al. (1986) reported that lipoxygenase rather than peroxidase is the primary causative enzyme in development of the offflavour in English beans. Pea and green bean lipoxygenases were more heat sensitive than peroxidases. Therefore, a less severe heat treatment required to inactivate lipoxygenase was recommended for English green peas and green beans. Barrett and Theerakulkait (1995) found that lipoxygenase inactivation in super sweet corn at 93ºC was accomplished in 6 to 9 minutes, while peroxidase inactivation under the same conditions required 18 to 20 minutes. Inactivation of peroxidase and liopxygenase at 93ºC in green beans required times of 2.0 and 0.5 minutes respectively. Baardseth and Slinde (1980) reported that there were differences in the heat stabilities of the peroxidases from carrot, swede and brussels sprouts, but all peroxidases were more heat stable than the catalases. Following heat inactivation of peroxidase, regeneration of activity 17 can occur. Many investigators have reported that peroxidase in vegetables and other materials partly recover its enzymic activity when the materials are cooled to room temperature (Lu and Whitaker, 1974; Tamura and Morita, 1975). Joffe and Ball (1962), in studying the kinetics and energetics of thermal inactivation and regeneration of a peroxidase system, concluded that the change in the tertiary structure of the protein moiety of the enzyme molecule during inactivation involves more than hydrogen bond and disulphide rupture. Heat treatment applied to a particular food product for long time duration than usual is needed to prevent the regeneration of peroxidase activity in foods. Any regeneration which does occur is probably due to the enzyme not being completely or irreversibly inactivated by heat. Several factors affecting the regeneration of peroxidase activity are the method used for detecting the activity, the severity of the heat treatment combined with the time treated, and the condition of storage of the inactivation enzyme prior to regeneration (Reed, 1975). Schwimmer (1944) first separated peroxidase into two parts in aqueous solution. One part was denatured protein which precipitates during centrifugation. The second was the hemin group that was originally attached to the protein and remained in solution. He suggested that regeneration involves the precipitated compound redissolving, combining with some soluble factor and the resulting complex then resorts to its native, active state. Park and Fricker (1977) observed the regeneration of peroxidases from horseradish and spinach during storage, the extent of regeneration depended on the pH. 18 2.9. Effect of peroxidase action on food Active enzyme system can spoil fruits and vegetables at sub-zero temperatures, as low as – 18ºC and at low moisture levels, as low as 12.5% water as reported by Burnette (1977). Consequently, most vegetables and even some fruits, to be preserved by canning, freezing or even dehydration, are given a blanching treatment to inactivate these enzymes and destroy bacteria in an attempt to prevent loss of quality of stored fruits and vegetables. Peroxidase appear to be one of the most heat resistant enzymes present in many fruits and vegetables. Therefore, it has been used as index of blanching vegetables prior to canning and freezing. It has been well established that peroxidase, one of the most stable enzymes, can contribute to deteriorative changes in quality of the processed products (Stanley et al., 1995). The relationship between peroxidase activity and off-flavour production in green beans and turnip has been well established (Zoueil and Esselen, 1959). Guyer and Holmquist (1954), have also reported that the peroxidase activity in processed vegetables was closely associated with off-flavour development in products during storage. High temperature short time (HTST) processing of vegetables is now widely used in place of traditional blanching methods which involve more prolonged treatment at less extreme temperatures. While HTST processing is efficient and results in a better quality products (Llano et al., 2003), regeneration of peroxidase activity is greater in HTST processed vegetables, and in some cases, quality deteriorates more rapidly (Adams, 1978) than in conventionally blanched vegetables. Guyer and Holmquist (1954) showed that peroxidase activity and 19 off-flavour could be readily detected in canned peas which had been (HTST) processed. Therefore, a small amount of residual peroxidase activity, 1-5% for specific product, may or may not cause deterioration in canned products, but not in frozen vegetables (Burnette, 1977). Peroxidase can catalyse the oxidation of vitamins, growth regulating substances and phenolic acids, but none of these reactions was considered by Bruemmer et al. (1976) to be responsible for quality loss in orange juice. This is because all these reactions were found to occur extremely slow. Miesle et al. (1991) reviewed the roles of peroxidase after harvesting which may lead to deterioration of certain fruit and vegetable products. Lignification, for example, may be controlled by peroxidase, and can lead to loss of quality of fruits and vegetables following harvesting. 20 CHAPTER THREE MATERIALS AND METHODS 3.1. Materials 3.1.1. The vegetables sample Unspecified varieties of four vegetables (Potato, carrot, eggplant and tomato) were obtained from the local market. 3.1.2. Chemicals All chemicals used in this study were of analytical grade. 3.1.3. Preparation of substrates 3.1.3.1. The hydrogen peroxide solution A solution of hydrogen peroxide was freshly prepared from 35% (w/v) hydrogen peroxide (analar grade), which had previously been stored under refrigerator, in an appropriate buffer. 3.1.3.2. The guaiacol solution Guaiacol solution was prepared in 0.01 M phosphate buffers pH (5.0, 6.0, 7.0 and 8.0). 3.1.4. Preparation of buffer solutions Sodium phosphate buffers were prepared from 0.1M solution of monobasic sodium phosphate (13.8g NaH2.PO4.2H2O in 1L) and 0.1M solution of dibasic sodium phosphate (26.8g Na2HPO4 in 1L). The solution was then adjusted to the required pH values. 21 3.2. Methods 3.2.1. Extraction of peroxidase Extraction of soluble crude peroxidase from each vegetable (potato, carrot, eggplant and tomato) was performed according to the method described by Elshafie (1993). Sixty grammes of samples were homogenized for three minutes in 100 ml of ice-cold 0.01M phosphate buffer at pH 5.0. The resultant suspension was filtered through a double layer of cheese cloth. The filtrate was centrifuged at 15.000 r.p.m for 20 minutes at 4°C using Heraeus Sepatech Suprafuge 22 Centrifuge. The supernatant fluids were collected and retained for further analysis. The same extraction procedure was repeated at variable pH values (6.0, 7.0 and 8.0). 3.2.2. Enzyme assays Various methods have been used to estimate peroxidase activity. Acolourmetric method based on the rate and extent of pigment formed by oxidation of phenolic and other aromatic substances was used in this study. This method for assaying peroxidase activity involves the use of hydrogen peroxide and various hydrogen donors such as O-dianisidine (Mohamed, 1983; Quesada et al., 1990), guaiacol (Chen and Whitaker, 1986; Elshafie, 1983; Marangoni et al., 1995), dihydroxyfumarate (Chen and Schopfer, 1999), 3.3َ-diaminobenzidine tetrahydro-chloride (Herzog and Fahimi, 1973). The guaiacol method for the assaying of peroxidase activity is simple and widely used method. Therefore, guaiacol method was chosen 22 in this study to estimate peroxidase activity. 3.2.2.1. Guaiacol method of assay The guaiacol method for the assay of peroxidase activity is a simple and widely used method requiring only guaiacol, H2O2 and buffer in the assay mixture (Elshafie, 1993). The reaction is started by the addition of peroxidase and the absorbance changes followed spectrophotometrically as a function of time. The major product of the reaction is tetraguaiacol (Whitaker, 1972). The substrate mixture for this peroxidase assay contained 99.8 ml 0.01M phosphate buffer, 0.1ml guaiacol and 0.1ml 35% hydrogen peroxide solution. OCH3 OCH3 O OCH3 O OH + 8 H2O + 4 H2O2 4 Guaiacol O O OCH3 OCH3 Tetraguaiacol 23 The total of the reaction mixture in each of the cuvettes was 3.0 ml. Into the reference and sample cuvettes, 2.9 ml of the reaction mixture were pipetted. A (JENWAY 6305 UV/Vis.) spectrophotometer was set to zero at 470 nm. Into the sample cuvettes the reaction was initiated by the addition of 0.1ml enzyme solution and then absorption was measured. Peroxidase activity was expressed as U.ml-1. 3.2.3. Heat treatment Heat inactivation experiments were carried out at four temperatures in the manner described by Elshafie (1993). These temperatures were 60, 70, 80 and 90°C. Enzyme extracts at pH 5.0 were diluted 1 in 10(v/v) with 0.01M sodium phosphate buffer at each of the pH values investigated. Aliquots (0.2ml) of the enzyme solution (at each pH values) were placed in glass test tubes. The test tubes containing the enzyme solution were transferred to water bath set at the desired temperature. At various time intervals (2, 4, 6, 8 and 10 minutes), the tubes were removed and rapidly cooled in iced water and held at-18°C until required for enzymic assay. Triplicate samples were used for each time/temperature treatment. The same procedure was repeated for the enzyme extract at pH 6.0, 7.0 and 8.0. 24 CHAPTER FOUR RESULTS AND DISCUSSION In this study, peroxidase enzymes were extracted from some vegetables, namely potato, carrot, eggplant and tomato. Levels of peroxidase activity were determined for each vegetable. That was followed by determination of the heat stability of each enzyme under various conditions including variable lengths of heating time, heating temperature and pH. The results of this investigation were presented and discussed in this chapter. Peroxidases were extracted at pH 5.0, 6.0, 7.0, and 8.0 from each of the four vegetables following the procedure described in section 3.2.1. It is well known that peroxidase enzyme exists in soluble and bond (ionically and covalently) forms (Mohamed, 1983; Silva et al., 1990; Neves, 2002). The soluble fraction was reported to be the dominant form in many plant tissues (Mohamed, 1983; Elshafie, 1993; Osman, 1993; Neves, 2002). Consequently the soluble fraction is the from which will be considered during the course of this study. 4.1 Levels of peroxidase activity The soluble peroxidase fraction from each vegetable, extracted at variable pH values, was determined and the results were summarized in table 4.1. The results indicated clearly that peroxidase was found in all samples of vegetables investigated. The presence of peroxidase in various fruits and vegetables was observed by many workers (Gorin and 25 Hemidema, 1976; Haard, 1977; Müftügil, 1985; Meclellon and Robinson, 1987; Rhotan and Nicolas, 1989; Miesle et al. 1991; Neves, 2002 and Llano et al., 2003). Table 4.1: Peroxidase activity of vegetables investigated PH values Peroxidase activity (U ml-1) Potato Carrot Eggplant Tomato 5.0 2.40 1.22 1.90 1.96 6.0 1.99 1.53 1.98 1.86 7.0 1.96 0.83 1.67 1.74 8.0 1.90 0.37 0.52 1.92 • Each value is a mean of three measurements. • One unit of peroxidase activity (U) was defined as a change of one absorbance unit (ml) per minute. A reasonable enzyme activity was extracted and estimated at all pH values. Relatively higher levels of peroxidase activities were extracted at pH 5.0 from potato and tomato while those with higher levels from carrot and eggplant were extracted at pH 6.0. Potato tuber was shown to contain the highest peroxidase levels at all pH values investigated whereas peroxidase from carrot had the lowest peroxidase levels at all pH values investigated. Relatively low peroxidases levels were observed in enzyme extracted at pH 8.0 from carrot and egg-plant. Müftügil (1985) who estimated the peroxidase enzyme activity of 26 some fresh vegetable found that peroxidase activities in all sample of fresh vegetables investigated. According to him cabbage and green beans had high enzyme activities whereas in onion and carrots the peroxidase enzyme activity was low. Osman (1993) found that the pH 5.0 and 6.0 are optimum pH for detecting potato and onion peroxidase activities respectively. Other investtigators found that the optimum pH values for detecting peroxidase activities to be 5.0 for peach (Neves, 2002); 4.5 – 6.0 for lettuce (Bestwick et al., 1998); 4.4 – 5.0 for potato (Mohamed, 1983); 5.0 for potato and sweet potato (Elshafie, 1993) and 5.5 – 6.0 for peroxidase extracted from papaya fruit (Silva et al. 1990). 4.2 Heat inactivation of peroxidase Peroxidase is reported to be one of the most heat stable enzyme in plant, hence can influence the flavour, texture and colour in row and processed fruit and vegetables (Haard, 1973; Burnette, 1977; Osman, 1993 Clemente and Pastore, 1998). Anthon and Barrett (2002) stated that as peroxidase is very resistant to thermal inactivation, it is widely used as an index of blanching and other heat treatments. Heat inactivation experiments of peroxidase extracted from the four vegetables under consideration were carried out at four tempera-tures (60, 70, 80 and 90º C) as described in section 3.2.3. Samples were heated at these temperatures for varying length of time (2, 4, 6, 8, and 10 min.) under different pH values (5.0, 6.0, 7.0 and 8.0) in the present work. The effect of these factors on rates of inactivation of peroxidases from the different vegetables under 27 consideration was examined. 4.2.1 Thermal stability of potato peroxidase Potato peroxidase was subjected to thermal inactivation for varying heating temperatures and length of heating times under different conditions of pH. The results were presented in table 4.2 and figures 4.1 – 4.4. The results obtained showed that the rate of loss of peroxidase activity increases with both increased temperatures and heating times. The initial heat inactivation of peroxidase enzyme is rapid followed by a much slower inactivation period. For instance, heating at 60°C for 10 min resulted in a loss of 54.5, 46.4, 43.1 and 42.5 enzyme activity at pH 5.0, 6.0, 7.0 and 8.0 respectively. This pattern was more or less true for other temperatures. It was observed that the stability of the enzyme to heat increased with increased pH values. Potato peroxidase was not completely inactivated when it was exposed to varying temperatures, length of heating times and at variable pH values. 28 Table 4.2. Heat inactivation of potato peroxidase a) pH 5.0 Temperature % remaining peroxidase activity 0 min 2 min 4 min 6 min 8 min 10 min 60º C 100 61.3 52.0 49.7 48.8 45.5 70º C 100 43.3 39.3 35.0 32.3 30.1 80º C 100 20.4 16.8 15.2 13.0 12.2 90º C 100 12.6 9.0 8.19 7.9 6.3 b) pH 6.0 Temperature % remaining peroxidase activity 0 min 2 min 4 min 6 min 8 min 10 min 60º C 100 73.0 59.7 57.7 54.7 53.6 70º C 100 39.0 34.3 29.1 25.2 24.9 80º C 100 24.4 19.7 14.7 14.2 13.9 90º C 100 14.2 11.5 9.5 5.8 4.3 c) pH 7.0 Temperature % remaining peroxidase activity 0 min 2 min 4 min 6 min 8 min 10 min 60º C 100 83.8 73.1 61.2 60.0 56.9 70º C 100 45.0 32.9 28.2 23.4 18.7 80º C 100 32.6 25.5 21.7 16.8 9.6 90º C 100 23.2 17.8 7.4 5.4 3.2 d) pH 8.0 Temperature % remaining peroxidase activity 0 min 2 min 4 min 6 min 8 min 10 min 60º C 100 84.9 76.1 67.8 62.2 57.5 70º C 100 42.9 31.4 22.6 16.6 14.8 80º C 100 30.5 20.5 15.2 14.5 12.9 90º C 100 7.8 7.5 7.1 5.4 5.2 Each value is a mean of three determinations Enzyme assays with guaiacol. 29 Fig. 4.1. Heat inactivation of potato peroxidase at pH 5.0 100 90 Original activity (%) 80 70 60 50 40 30 20 10 0 0 2 4 6 8 Time (min) 60º C 70º C Each value is a mean of three determinations Enzyme assays with guaiacol. 30 80º C 90º C 10 Original activity (%) Fig. 4.2. Heat inactivation of potato peroxidase at pH 6.0 100 90 80 70 60 50 40 30 20 10 0 0 2 4 6 8 Time (min) 60º C 70º C 80º C Each value is a mean of three determinations Enzyme assays with guaiacol. 31 90º C 10 Original activity (%) Fig. 4.3. Heat inactivation of potato peroxidase at pH 7.0 100 90 80 70 60 50 40 30 20 10 0 0 2 4 6 8 Time (min) 60º C 70º C 80º C Each value is a mean of three determinations Enzyme assays with guaiacol. 32 90º C 10 Original activity (%) Fig. 4.4. Heat inactivation of potato peroxidase at pH 8.0 100 90 80 70 60 50 40 30 20 10 0 0 2 4 6 8 10 Time (min) 60º C 70º C Each value is a mean of three determinations Enzyme assays with guaiacol. 33 80º C 90º C 4.2.2 Theraml stability of carrot peroxidase Carrot peroxidase was subjected to thermal inactivation for varying heating temperatures and length of heating time under different conditions of pH. The results were shown in table 4.3 and figures 4.5 4.8. The results obtained showed that the rate of loss of peroxidase activity increases with both increased temperature and heating time. The initial heat inactivation of peroxidase enzyme was rapid followed by a much slower inactivation period. Heat inactivation of carrot peroxidase followed the usual pattern, which was also observed for potato peroxidase, however some variations were observed when the effects of the length of heating time were compared at the different pH values studied. Complete inactiva-tion of carrot peroxidase was accomplished at 80°C for 4 to 10 minutes and at 90 º C in 2 to 10 minutes at pH 8.0. 34 Table 4.3. Heat inactivation of carrot peroxidase a) pH 5.0 Temperature % remaining peroxidase activity 0 min 2 min 4 min 6 min 8 min 10 min 60º C 100 50.8 36.8 24.8 23.2 21.5 70º C 100 32.7 26.2 21.8 19.1 18.0 80º C 100 22.4 14.2 11.2 10.9 9.2 90º C 100 12.8 7.3 6.5 5.7 4.3 b) pH 6.0 Temperature % remaining peroxidase activity 0 min 2 min 4 min 6 min 8 min 10 min 60º C 100 31.3 20.9 16.9 15.0 14.3 70º C 100 20.4 14.8 13.0 11.7 11.3 80º C 100 13.7 9.1 7.4 6.7 6.5 90º C 100 8.9 5.4 5.0 4.1 3.0 c) pH 7.0 Temperature % remaining peroxidase activity 0 min 2 min 4 min 6 min 8 min 10 min 60º C 100 50.6 35.3 29.2 25.2 22.7 70º C 100 32.1 20.7 16.6 13.4 13.0 80º C 100 22.7 13.0 12.1 10.5 9.7 90º C 100 11.3 5.2 4.8 3.6 2.4 d) pH 8.0 Temperature % remaining peroxidase activity 0 min 2 min 4 min 6 min 8 min 10 min 60º C 100 37.8 21.6 16.2 13.5 12.6 70º C 100 17.1 3.6 2.7 1.8 0.9 80º C 100 2.7 0 0 0 0 90º C 100 0 0 0 0 0 Each value is a mean of three determinations Enzyme assays with guaiacol. 35 Fig. 4.5. Heat inactivation of carrot peroxidase at pH 5.0 100 Original activity (%) 90 80 70 60 50 40 30 20 10 0 0 2 4 6 8 Time (min) 60º C 70º C 80º C Each value is a mean of three determinations Enzyme assays with guaiacol. 36 90º C 10 Fig. 4.6. Heat inactivation of carrot peroxidase at pH 6.0 100 90 Original activity (%) 80 70 60 50 40 30 20 10 0 0 2 4 6 8 Time (min) 60º C 70º C 80º C Each value is a mean of three determinations Enzyme assays with guaiacol. 37 90º C 10 Fig. 4.7. Heat inactivation of carrot peroxidase at pH 7.0 Original activity (%) 100 90 80 70 60 50 40 30 20 10 0 0 2 4 6 8 Time (min) 60º C 70º C 80º C Each value is a mean of three determinations Enzyme assays with guaiacol. 38 90º C 10 Fig. 4.8. Heat inactivation of carrot peroxidase at pH 8.0 100 90 Original activity (%) 80 70 60 50 40 30 20 10 0 0 2 4 6 8 Time (min) 60º C 70º C 80º C Each value is a mean of three determinations Enzyme assays with guaiacol. 39 90º C 10 4.2.3 Thermal stability of eggplant peroxidase Eggplant peroxidase was subjected to thermal inactivation for varying heating temperatures and length of heating time under different conditions of pH. The results were shown table 4.4 and figures 4.9–4.12. The results obtained showed that the rate of loss of peroxidase activity of peroxidase increases with both increased temperature and heating time. The initial heat inactivation of peroxidase enzyme was rapid followed by much slower inactivation period, which is similar to the results obtained for potato and carrot. Complete inactivation of eggplant peroxidase required 8 to 10 min. at 90°C and pH 8.0, and therefore comes second to potato peroxideease interm of heat stability. 40 Table 4. Heat inactivation of eggplant peroxidase a) pH 5.0 Temperature % remaining peroxidase activity 0 min 2 min 4 min 6 min 8 min 10 min 60º C 100 76.1 63.8 59.8 58.2 57.7 70º C 100 44.7 36.8 30.1 27.1 25.2 80º C 100 25.6 17.5 14.7 13.8 12.4 90º C 100 12.6 6.8 4.3 3.6 3.3 b) pH 6.0 Temperature % remaining peroxidase activity 0 min 2 min 4 min 6 min 8 min 10 min 60º C 100 87.7 75.7 73.0 72.7 70.7 70º C 100 57.7 43.2 38.7 36.7 34.3 80º C 100 40.0 25.7 19.8 17.6 13.4 90º C 100 25.5 18.8 10.1 7.5 5.0 c) pH 7.0 Temperature % remaining peroxidase activity 0 min 2 min 4 min 6 min 8 min 10 min 60º C 100 86.8 76.0 72.4 70.6 68.8 70º C 100 53.2 39.5 35.5 32.1 28.9 80º C 100 30.3 15.3 14.7 9.3 7.1 90º C 100 13.1 6.5 3.3 2.1 1.7 d) pH 8.0 Temperature % remaining peroxidase activity 0 min 2 min 4 min 6 min 8 min 10 min 60º C 100 83.9 67.3 50.9 48.0 47.1 70º C 100 46.1 36.5 30.7 26.9 23.0 80º C 100 17.3 5.7 5.1 3.8 1.9 90º C 100 5.0 1.9 1.9 0 0 Each value is a mean of three determinations Enzyme assays with guaiacol. 41 Fig. 4.9. Heat inactivation of eggplant peroxidase at pH 5.0 100 90 Original activity (%) 80 70 60 50 40 30 20 10 0 0 2 4 60º C Time (min) 70º C 6 80º C Each value is a mean of three determinations Enzyme assays with guaiacol. 42 8 90º C 10 Fig. 4.10. Heat inactivation of eggplant peroxidase at pH 6.0 100 90 Original activity (%) 80 70 60 50 40 30 20 10 0 0 2 4 6 8 Time (min) 60º C 70º C 80º C Each value is a mean of three determinations Enzyme assays with guaiacol. 43 90º C 10 Fig. 4.11. Heat inactivation of eggplant peroxidase at pH 7.0 Original activity (%) 100 90 80 70 60 50 40 30 20 10 0 0 2 4 6 8 Time (min) 60º C 70º C 80º C Each value is a mean of three determinations Enzyme assays with guaiacol. 44 90º C 10 Fig. 4.12. Heat inactivation of eggplant peroxidase at pH 8.0 100 90 Original activity (%) 80 70 60 50 40 30 20 10 0 0 2 4 6 8 Time (min) 60º C 70º C Each value is a mean of three determinations Enzyme assays with guaiacol. 45 80º C 90º C 10 4.2.4 Thermal stability of tomato peroxidase Tomato peroxidase was subjected to thermal inactivation for varying heating temperature and length of heating time under different conditions of pH. The results were shown in table 4.5 and figures 4.13 – 4.16. The results obtained showed that the rate of loss of peroxidase activity increases with both increased temperature and heating time, a result which is similar to those of potato, carrot, and eggplant peroxidase. The initial heat inactivation of peroxidase enzyme was rapid followed by a much slower inactivation period. Complete inactivation of tomato peroxidase require 6 to 10 minutes at 90º C and pH 6.0. 46 Table 4.5. Heat inactivation of tomato peroxidase a) pH 5.0 Temperature % remaining peroxidase activity 0 min 2 min 4 min 6 min 8 min 10 min 60º C 100 74.8 57.3 55.1 53.9 52.2 70º C 100 42.5 31.1 28.5 27.7 26.0 80º C 100 25.1 13.7 11.2 10.7 10.2 90º C 100 5.4 0.8 0.8 0.51 0.34 b) pH 6.0 Temperature % remaining peroxidase activity 0 min 2 min 4 min 6 min 8 min 10 min 60º C 100 88.3 77.9 75.2 74.7 73.1 70º C 100 67.5 55.5 52.6 51.6 49.4 80º C 100 17.0 5.1 3.7 3.7 3.7 90º C 100 1.6 0.3 0 0 0 c) pH 7.0 Temperature % remaining peroxidase activity 0 min 2 min 4 min 6 min 8 min 10 min 60º C 100 81.9 70.3 67.4 64.9 63.2 70º C 100 50.9 33.9 31.9 28.5 26.8 80º C 100 19.5 6.7 4.2 2.8 1.9 90º C 100 8.2 2.2 1.7 1.7 1.1 d) pH 8.0 Temperature % remaining peroxidase activity 0 min 2 min 4 min 6 min 8 min 10 min 60º C 100 89.7 78.6 73.2 70.3 66.4 70º C 100 68.7 56.2 46.1 42.0 39.7 80º C 100 19.7 7.2 6.4 3.9 2.9 90º C 100 8.3 3.1 2.0 1.5 1.0 Each value is a mean of three determinations Enzyme assays with guaiacol. 47 Fig. 4.13. Heat inactivation of tomato peroxidase at pH 5.0 100 90 Original activity (%) 80 70 60 50 40 30 20 10 0 0 2 60º C 4 Time (min) 70º C 6 80º C Each value is a mean of three determinations Enzyme assays with guaiacol. 48 8 90º C 10 Fig. 4.14. Heat inactivation of tomato peroxidase at pH 6.0 100 Original activity (%) 90 80 70 60 50 40 30 20 10 0 0 2 4 6 8 Time (min) 60º C 70º C 80º C Each value is a mean of three determinations Enzyme assays with guaiacol. 49 90º C 10 Fig. 4.15. Heat inactivation of tomato peroxidase at pH 7.0 100 Original activity (%) 90 80 70 60 50 40 30 20 10 0 0 2 4 6 8 10 Time (min) 60º C 70º C Each value is a mean of three determinations Enzyme assays with guaiacol. 50 80º C 90º C Fig. 4.16. Heat inactivation of tomato peroxidase at pH 8.0 100 90 Original activity (%) 80 70 60 50 40 30 20 10 0 0 2 4 6 8 Time (min) 60º C 70º C 80º C Each value is a mean of three determinations Enzyme assays with guaiacol. 51 90º C 10 From the results presented in tables 4.2-4.5 and figures 4.1– 4.16, it was clearly observed that the patterns of heat inactivation of peroxidase from the four vegetables were similar. Potato peroxidase was observed to be more stable to heat and therefore a less severe heat treatment is required to inactivate carrot, eggplant and tomato. Several authors, among them are Adams (1978); Mohamed (1983); v Osman (1993); Elshafie (1993); Yemenicloglu et al. (1999) and Neves (2002), have reported that the initial heat inactivation of peroxidase enzyme was rapid followed by a much slower inactivation period and have concluded that the heat inactivation process is biphasic. Although Shannon et al. (1966) claimed that the biphasic heat inactivation might be due to the presence of peroxidase isoenzyme with different sensitivities to heat, Vamos -Vigyazo (1981) suggested that the non- linear inactivation curve are due to the formation of new higher thermostable complexes formed from thermally denatured enzyme protein and groups of peroxidase that remain active. The results obtained when potato, carrot, eggplant and tomato. Peroxidase were heated show good correlation with those described by other workers for different vegetables, for example Mohamed (1983) working on potato, Osman (1993) working on potato and onion and Elshafie (1993) working on potato and sweet potato. Tamura and Morita (1975) reported that, inactivation of peroxidase Occurred upon exposure to temperatures higher than 60°C. They claimed that three processes might be involved in heat inactivation of peroxidase: the dissociation of protohemin from the holoenzyme; conformation change in the apo-peroxidase; and the modification for degradation of 52 protohemin. The results obtained in this study, showed that, potato peroxidase is thermally more stable than carrot, eggplant and tomato peroxidase. In addition, rates of heat inactivation were found to be pH dependent. Mclellan and Robinson (1981) reported that thermal stability of peroxidases extracted from different sources was found to be different, also they observed that cabbage peroxidase activity was more inactivated than brussels sprout peroxidase activity. Deepa and Arumughan (2002) reported that the resistance to heat treatment depends on the source of the enzyme as well as the assay condition, especially pH and nature of substrate employed. Neves and Lourenço (1998) reported that peach peroxidase, soluble and bound, showed distinct heat lability, that fact was also observed for isolated enzyme from apple (Moulding et al., 1989) and papaya (Silva et al., 1990). Deepa and Arumughan (2002) observed that the thermal stability of oil palm fruit peroxidase was greater than that reported for cotton by Triplett and Mellon (1992), strawberry by Civello et al., (1995) and coconut by Mujer et al., (1983). It has been shown that the thermal stability of peroxidase was due to the presence of a large number of cystein residues in the polypeptide chain (Deepa and Arumughan, 2002). 53 4.3. Conclusions and recommendations: 4.3.1. Conclusions: The following conclusions were drown from this study: • All vegetables investigated contained peroxidase enzyme. • The differences in levels of extracted peroxidases were linked to its source. • The activity of peroxidase enzyme was found to be dependant on the pH values used. • Potato tuber had the highest peroxidase level at all pH values investigated, whereas carrot peroxidase had the lowest peroxidase levels extracted under the same conditions. • The rate of loss of peroxidase activity increased with both increased temperatures and heating time in all vegetables investigated. • Heat inactivation of peroxidase enzyme is biphasic, i.e. the initial heat inactivation of peroxidase enzyme is rapid followed by much slower inactivation period. • The patterns of inactivation of peroxidases from the four vegetables are similar. • The stability of potato peroxidase to heat increase with increased pH value. • Complete inactivation of carrot peroxidase was accomplished at 80ºC in 4 to 10 min and 90º C in 2 to 10 min at pH 8.0. 54 • Complete inactivation of eggplant peroxidase required 6 to 10 min at 90ºC and pH 8.0 • Complete inactivation of tomato peroxidase required 6 to 10 min at 90ºC and pH 6.0 • Potato peroxidase was observed to be more stable to heat and therefore a less severe heat treatment is required to inactivate carrot, eggplant and tomato peroxidase. 4.3.2. 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