Inhibition of Polyphenol Oxidase Enzyme in Apple Slices using Aqueous Extract of Apple Peels

Malik Abdul Al-Kareem, Zakaria; Hasan Ali Al-Jammaas, Oday

doi:10.33794/qjas.2024.145520.1152

	Inhibition of Polyphenol Oxidase Enzyme in Apple Slices using Aqueous Extract of Apple Peels
Al-Qadisiyah Journal For Agriculture Sciences
Articles in Press, Accepted Manuscript, Available Online from 01 June 2024 PDF (567.77 K)
Document Type: Research Paper
DOI: 10.33794/qjas.2024.145520.1152
Authors
Zakaria Malik Abdul Al-Kareem^* ; Oday Hasan Ali Al-Jammaas
Department of Food Sciences, College of Agriculture and Forestry, University of Mosul, Mosul, Iraq.
Abstract
This study aimed to extract apple juice from green apple fruits previously treated with aqueous extract of apple peels, before storing the extracted juice at a temperature of (4)°C, for a period of (30) days, and comparing it with the juice of untreated fruits in order to determine the effect of inhibiting the polyphenol enzyme. Polyphenol oxidase (PPO) in apple fruits according to the treatments mentioned in some characteristics of apple juice extracted from those fruits. The studied characteristics are: residual enzymatic activity, total soluble sugars, ascorbic acid content, total phenols content, and browning index, as they were immersed in Fruits treated with aqueous extract of apple peels had a significant effect in reducing the residual enzymatic activity and ascorbic acid values of the treated fruit juice, while the total soluble sugars and total phenols content had a significant increase in their values after the end of the storage period, while the browning index values were not affected at the end of storage.
Keywords
ppo; aqueous extract of apple peels; browning index; ascorbic acid; residual enzymatic activity

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