# Distribution of polyphenol oxidase in some cruciferae vegetables
> Rahman A.

URL kanonis: https://discover.unhas.ac.id/publications/distribution-of-polyphenol-oxidase-in-some-cruciferae-vegetables
Jurnal / Konferensi: American Journal of Applied Sciences
Tahun terbit: 2016
DOI: https://doi.org/10.3844/ajassp.2016.118.122
ISSN: 15469239
Citations: 0

## Authors
- Rahman A.

## Abstract
Enzymatic oxidation of polyphenolic compounds in damaged tissue of many fruits and vegetables induced undesirable browning as results in decreased marketability of products. A new type of polyphenol oxidase (PPO) that is "Phloroglucinol Oxidase (PhO)" have been reported in turnip and cabbage, and the purified enzymes also had strong peroxidase (POD) activity. Distribution of PPO from different plant source of cruciferae vegetables were observed. Cabbage, broccoli, turnip and cauliflower PPOs from Indonesia and Japan strongly oxidized 1,3,5trihydroxybenzenes such as phloroglucinol (Phl) and phloroglucinol carboxylic acid, but not oxidized 1,2,3-trihydroxybenzenes and odiphenol. On the other side, Chinese mustard, Chinese cabbage, shingensai, Japanese radish root, mizuna, takana, leaf mustard, katsuona and komatsuna also strongly oxidized 1,3,5-trihydroxybenzenes and little oxidized 1,2,3-trihydroxybenzenes such as pyrogallol and gallic acid, but not oxidized o-diphenol. These results indicated that the PPOs in all cruciferae vegetables are a group of a new type of PPO, however, the level activity of 7 varieties of vegetables from Indonesia and 15 varieties from Japan tested showed different activity level of PhO and POD.

## Keywords
- Polyphenol oxidase
- Phloroglucinol
- Pyrogallol
- Gallic acid
- Chemistry
- Peroxidase
- Point of delivery
- Polyphenol
- Browning
- Phenols
- Food science
- Oxidase test
- Cinnamic acid
- Catechol oxidase
- Horticulture
- Enzyme
- Botany
- Antioxidant
- Biochemistry
- Biology
- Organic chemistry

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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