Abstract Volume:9 Issue-4 Year-2021 Original Research Articles
|Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
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2Laboratoire de Biocatalyse et des Bioprocédés de l’Université Nangui Abrogoua (Abidjan, Côte d'Ivoire), 02 BP 801 Abidjan 02, Côte d'Ivoire
The inhibitory effect of six fruit juices on polyphenol oxidase (PPO)and enzymatic browning of aerial yam (Dioscorea bulbifera) was investigated in order to evaluate the influence of these fruit juices on polyphenoloxidase activity, in a total purified preparation of aerial yam (Dioscorea bulbifera). All the six fruit juices used are inhibitors of the Dioscorea bulbifera yam polyphenol oxidase activity. At volumes of 400 µl fruit juices the activity of polyphenoloxidase was, totally inhibited. Ki values of 0.087, 0.163, 0.554, 1.077, 1.085 and 1.507 were found for the juices of papaw, orange, tangerine, grenadillo, lemon and grapefruit, respectively. The Ki values showed that papaw juice was the most effective inhibitor. The type inhibition was determined for each fruit. A competitive-type inhibition was obtained with all fruit juices used.
How to cite this article:Jocelyn Constant Yapi, Brice N’cho Ayekoue, Jean Bedel Fagbohoun, Sophie Nadège Gnangui and Lucien Patrice Kouame. 2021. Control of enzymatic browning of aerial yam (Dioscorea bulbifera) cultivated in Côte d’Ivoire by six fruit juices.Int.J.Curr.Res.Aca.Rev. 9(4): 80-90