Determination the activity of some physical and chemical factors on the polyphenol oxidase in hot pepper and cabbage (brassica oleracea var)

The activity of polyphenol oxidase (PPO) in hot pepper pericarp and cabbage was evaluated using spectrophotometric method. The enzyme was extracted from the pepper pericarp with suitable volume of 0.1 M phosphate buffer solution pH (7. 0) .PPO activity was determined using catechol as a substrate. The effects of the enzyme concentration, substrate concentration, pH and temperature were investigated. The highest activity of ppo at (2.5 mg /ml) from hot pepper and the maximum activity of ppo from cabbage was at (1.5 mg /ml) .The highest activity of enzyme catechol concentration was at 100 mM for PPO from hot pepper and cabbage respectively. The optimum pH was 6.0 and 7.0 for PPO from hot pepper and cabbage. The optimum temperatures were 40°C, 30 °C for hot pepper and cabbage respectively. These optimum conditions were used to determine the enzyme activity in hot pepper and cabbage.