International Journal of Nutrition and Food Sciences

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Efficient Methods for Polyphenol Oxidase Production

Received: 12 October 2015    Accepted: 21 October 2015    Published: 03 November 2015
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Abstract

Polyphenol oxidases are enzymes that catalyze the oxidation of certain phenolic substrates to quinones in the presence of molecular oxygen. Polyphenol oxidases are widely used in several applications. In food industry, they are used for enhancement of flavor in coffee, tea and cocoa production, and determination of food quality. In medicine, they have several uses in treatments of Parkinson’s disease, phenlyketonurea and leukemia. In wastewater treatment, they are used for the removal of phenolic pollutants from wastewaters. In pharmaceutical industry differentiation of morphine from codeine is possible by means of polyphenol oxidase immobilized electrodes. Although many details about structure and probably function of PPO have been revealed in this review.

DOI 10.11648/j.ijnfs.20150406.19
Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 6, November 2015)
Page(s) 656-659
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

PPO, Quinine, Applications, Enzymatic Browning, Mechanisms and Functions

References
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Author Information
  • School of Food Science and Technology, Jiangnan University, Wuxi, China; Laboratory of Food Enzymology and Food Chemistry, Jiangnan University, Wuxi, China

  • Laboratory of Food Enzymology and Food Chemistry, Jiangnan University, Wuxi, China

  • Department of Food Science and Technology, Faculty of Agriculture, University of Alfurat, Deir Ezzor, Syria

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  • APA Style

    Kamal-Alahmad, Mohammed Abdalbasit A. Gasmalla, Hala Alyousef. (2015). Efficient Methods for Polyphenol Oxidase Production. International Journal of Nutrition and Food Sciences, 4(6), 656-659. https://doi.org/10.11648/j.ijnfs.20150406.19

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    ACS Style

    Kamal-Alahmad; Mohammed Abdalbasit A. Gasmalla; Hala Alyousef. Efficient Methods for Polyphenol Oxidase Production. Int. J. Nutr. Food Sci. 2015, 4(6), 656-659. doi: 10.11648/j.ijnfs.20150406.19

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    AMA Style

    Kamal-Alahmad, Mohammed Abdalbasit A. Gasmalla, Hala Alyousef. Efficient Methods for Polyphenol Oxidase Production. Int J Nutr Food Sci. 2015;4(6):656-659. doi: 10.11648/j.ijnfs.20150406.19

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  • @article{10.11648/j.ijnfs.20150406.19,
      author = {Kamal-Alahmad and Mohammed Abdalbasit A. Gasmalla and Hala Alyousef},
      title = {Efficient Methods for Polyphenol Oxidase Production},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {4},
      number = {6},
      pages = {656-659},
      doi = {10.11648/j.ijnfs.20150406.19},
      url = {https://doi.org/10.11648/j.ijnfs.20150406.19},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20150406.19},
      abstract = {Polyphenol oxidases are enzymes that catalyze the oxidation of certain phenolic substrates to quinones in the presence of molecular oxygen. Polyphenol oxidases are widely used in several applications. In food industry, they are used for enhancement of flavor in coffee, tea and cocoa production, and determination of food quality. In medicine, they have several uses in treatments of Parkinson’s disease, phenlyketonurea and leukemia. In wastewater treatment, they are used for the removal of phenolic pollutants from wastewaters. In pharmaceutical industry differentiation of morphine from codeine is possible by means of polyphenol oxidase immobilized electrodes. Although many details about structure and probably function of PPO have been revealed in this review.},
     year = {2015}
    }
    

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    T1  - Efficient Methods for Polyphenol Oxidase Production
    AU  - Kamal-Alahmad
    AU  - Mohammed Abdalbasit A. Gasmalla
    AU  - Hala Alyousef
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    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
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    UR  - https://doi.org/10.11648/j.ijnfs.20150406.19
    AB  - Polyphenol oxidases are enzymes that catalyze the oxidation of certain phenolic substrates to quinones in the presence of molecular oxygen. Polyphenol oxidases are widely used in several applications. In food industry, they are used for enhancement of flavor in coffee, tea and cocoa production, and determination of food quality. In medicine, they have several uses in treatments of Parkinson’s disease, phenlyketonurea and leukemia. In wastewater treatment, they are used for the removal of phenolic pollutants from wastewaters. In pharmaceutical industry differentiation of morphine from codeine is possible by means of polyphenol oxidase immobilized electrodes. Although many details about structure and probably function of PPO have been revealed in this review.
    VL  - 4
    IS  - 6
    ER  - 

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