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Journal articles on the topic 'Polyphenol oxidase'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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1

Demeke, Tigst, Craig F. Morris, Kimberly G. Campbell, Garrison E. King, James A. Anderson, and Hak-Gil Chang. "Wheat Polyphenol Oxidase." Crop Science 41, no. 6 (2001): 1750–57. http://dx.doi.org/10.2135/cropsci2001.1750.

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2

Arslan, Oktay, Arzu Temur, and İsrafil Tozlu. "Polyphenol Oxidase fromAlliumsp." Journal of Agricultural and Food Chemistry 45, no. 8 (1997): 2861–63. http://dx.doi.org/10.1021/jf960929w.

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3

AKAZAWA, TAKASHI. "Viva, polyphenol oxidase." Kagaku To Seibutsu 23, no. 10 (1985): 675–77. http://dx.doi.org/10.1271/kagakutoseibutsu1962.23.675.

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4

Song, Hanbit, Pyung-Gang Lee, Hyun Kim, et al. "Polyphenol-Hydroxylating Tyrosinase Activity under Acidic pH Enables Efficient Synthesis of Plant Catechols and Gallols." Microorganisms 9, no. 9 (2021): 1866. http://dx.doi.org/10.3390/microorganisms9091866.

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Tyrosinase is generally known as a melanin-forming enzyme, facilitating monooxygenation of phenols, oxidation of catechols into quinones, and finally generating biological melanin. As a homologous form of tyrosinase in plants, plant polyphenol oxidases perform the same oxidation reactions specifically toward plant polyphenols. Recent studies reported synthetic strategies for large scale preparation of hydroxylated plant polyphenols, using bacterial tyrosinases rather than plant polyphenol oxidase or other monooxygenases, by leveraging its robust monophenolase activity and broad substrate speci

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5

Bogdanovic, Jelena, Tanja Ducic, Nenad Milosavic, et al. "Antioxidant enzymes in the needles of different omorika lines." Archives of Biological Sciences 57, no. 4 (2005): 277–82. http://dx.doi.org/10.2298/abs0504277b.

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Picea omorika (Panc) Purkyn? (Serbian spruce) is a Balkan endemic coniferous species. We studied soluble peroxidase, catalase, polyphenol oxidase, and superoxide-dismutase activity in the needles of five omorika lines grown in a generative seed orchard. The peroxidase and polyphenol oxidase isoenzyme patterns were also investigated. Activity of the studied enzymes varied among different lines. The highest activity of peroxidase, catalase and polyphenol oxidase was found in the A3 ("borealis") and B5 ("semidichotomous") lines. Four acidic and two basic peroxidase isoenzymes and one polyphenol o

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6

E, Kale, and Yuzugullu Karakus Y. "Application of Aqueous Two-Phase System to the Purification of Persimmon Polyphenol Oxidase." Open Access Journal of Microbiology & Biotechnology 7, no. 3 (2022): 1–7. http://dx.doi.org/10.23880/oajmb-16000232.

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Polyphenol oxidases (PPOs), which have recently become very popular among many researchers, catalyze the oxidation of phenolic compounds. Polyphenol oxidases are generally found in plants. Among them, persimmon (Diospyros kaki L.) is known as a good source for polyphenol oxidases. In this study, the polyphenol oxidase enzyme was purified from persimmon fruit using aqueous two-phase (ATPS). The optimized system was composed of 18% (w/w) PEG4000, 7% (w/w) NaH2 P04 and 1% (w/w) NaCl (pH 8.5, 25°C and 5 g). The PPO enzyme was obtained from the system by 4.8-fold purification with 191% activity rec

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7

Al-Sa'ady, Ali J. R., Haider A. Hassan, Zainab W. Abdulameer, et al. "Evaluation of blue textile dye decolorization by immobilized polyphenol oxidase using pumice stone under optimum conditions." Research Journal of Chemistry and Environment 28, no. 11 (2024): 48–59. http://dx.doi.org/10.25303/2811rjce048059.

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Industrial dyes are major pollutants in wastewater and river water with an initial visible concentration of 1 mg/L. Recent studies have shown the possibility of using polyphenol oxidase in catalytic biological treatment due to its ability to oxidize a large number of dyes and pollutants in wastewater and the flexibility to work in wide ranges of temperature, pH and salinity. It is easy availability as well as the low economic cost resulting from its use in biological treatments, this enzyme polyphenol oxidase was used. The findings in this study showed that the extraction of polyphenol oxidase

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8

Lazarovits, G., and B. Singh. "Localization of polyphenol oxidase activity in the lamellae and membrane-bound inclusions of etiolated soybean hypocotyl chloroplasts." Canadian Journal of Botany 64, no. 8 (1986): 1675–81. http://dx.doi.org/10.1139/b86-224.

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Localization for polyphenol oxidase was carried out on 6-day-old etiolated soybean (Glycine max (L.) Merr.) tissue. Light and electron microscope observations of tissues exposed to the substrate L-dihydroxyphenylalanine after chemical fixation revealed that polyphenol oxidase activity was present in the lamellae and membrane-bound inclusions of chloroplasts. Inhibitors of polyphenol oxidase, diethyldithiocarbamate and phenylhydrazine, prevented formation of the reaction product. Only plastids in epidermal and associated cortex collenchyma cell layers contained inclusions and enzyme activity. M

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9

Xie, Fengying, Yuchen Lei, Xue Han, Yuying Zhao, and Shuang Zhang. "Antioxidant ability of polyphenols from black rice, buckwheat and oats: In vitro and in vivo." Czech Journal of Food Sciences 38, No. 4 (2020): 242–47. http://dx.doi.org/10.17221/248/2018-cjfs.

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Grains (black rice, buckwheat and oats) contain polyphenols and have stronger antioxidant capacity than staple foods. Their polyphenols were identified and investigated for their antioxidant capacity. The black rice and buckwheat polyphenols were mainly flavonoids; those in oats were phenolic acids. In vitro, their radical-scavenging capacities were determined as black rice &gt; buckwheat &gt; oats. Similarly, in vivo, the increase in total antioxidant capacities and decline in malondialdehyde indicated the enhancement of radical-scavenging and repair abilities of all polyphenol extrac

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10

Ölçer, Hülya, and İsmail Kocaçalışkan. "Excess Boron Reduces Polyphenol Oxidase Activities in Embryo and Endosperm of Maize Seed during Germination." Zeitschrift für Naturforschung C 62, no. 1-2 (2007): 111–15. http://dx.doi.org/10.1515/znc-2007-1-219.

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The effects of increasing concentrations of boron (0, 0.1, 1, 10 and 20 mм) as boric acid on the rate of germination and polyphenol oxidase activities in embryo and endosperm tissues of maize seeds (Zea mays L. cv. Arifiye) were studied. The germination percentage of maize seeds was not affected by boron concentrations up to 10 mм, and decreased by 20 mм. Distilled water and lower boron concentrations (0.1 and 1 mм) increased polyphenol oxidase activities at the beginning of germination up to 12 h whereas its excess levels (10 and 20 mм) decreased polyphenol oxidase activities in embryos and e

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11

Mardiah, Elida. "MEKANISME INHIBISI ENZIM POLIFENOL OKSIDASE PADA SARI BUAH MARKISA DENGAN SISTEIN DAN ASAM ASKORBAT1." Jurnal Riset Kimia 4, no. 2 (2015): 32. http://dx.doi.org/10.25077/jrk.v4i2.126.

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ABSTRACT The mechanism of polyphenol oxidase enzyme inhibition was studied by isolation of enzyme from the passion fruite juice (Passiflora Sp). The extracted enzyme polyphenol oxidase has an optimum activity at pH 5,6 and temperature of 300 C using a pirogalol substrate. The pattern of inhibition of the enzyme polifenol oxsidase studied using cysteine and ascorbic acid. Cystein of 10 mM consentration can inhibit the enzyme polyphenol oxidase activity as 97.25%, ascorbic acid with the same concentration can inhibit the enzyme polyphenol oxsidace 96.5%. The pattern of inhibition of cysteine is

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12

Liu, Kunyi, Qiuyue Chen, Hui Luo, et al. "An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase." Molecules 28, no. 4 (2023): 1722. http://dx.doi.org/10.3390/molecules28041722.

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Tea polyphenol (TPs) oxidation caused by polyphenol oxidase (PPO) in manufacturing is responsible for the sensory characteristics and health function of fermented tea, therefore, this subject is rich in scientific and commercial interests. In this work, an in vitro catalysis of TPs in liquid nitrogen grinding of sun-dried green tea leaves by PPO was developed, and the changes in metabolites were analyzed by metabolomics. A total of 441 metabolites were identified in the catalyzed tea powder and control check samples, which were classified into 11 classes, including flavonoids (125 metabolites)

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13

BRAVO M., Karent E., Katalina MUÑOZ D., Jénifer CALDERÓN G., and Edison J. OSORIO D. "DEVELOPMENT OF AN EXTRACTION METHOD OF GOLDEN BERRY (<I>Physalis peruviana</I> L.) POLYPHENOL OXIDASE AND ISOLATION BY AQUEOUS TWO-PHASE SYSTEM." Vitae 18, no. 2 (2011): 124–32. http://dx.doi.org/10.17533/udea.vitae.10065.

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Polyphenol oxidase activity is responsible for the enzymatic browning of fruits and vegetables, and the end products of the catalyzed reaction are detrimental to food quality, in both sensory and nutritional properties. In this study we evaluated the influence of the extraction conditions (pH, concentration, composition of extraction buffer and protein precipitation agent) on the activity of golden berry polyphenol oxidase. The extraction of proteins with a mixture of Triton® X-100 and polyvinyl pyrrolidone in 0.2 M phosphate buffer at pH 6.0 and precipitation with cold acetone in a ratio supe

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14

Rohwer, Charles L., and John E. Erwin. "(65) Jasmonate-induced Changes in Polyphenol Oxidase, Peroxidase, and Proteinase Inhibitors in Horticultural Species." HortScience 41, no. 4 (2006): 1072A—1072. http://dx.doi.org/10.21273/hortsci.41.4.1072a.

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Jasmonates are a class of plant hormones involved in plant defense and stress responses. For example, jasmonate-induced defense responses in Lycopersicon esculentum include increases in activity of proteinase inhibitors, polyphenol oxidases, and peroxidases. As part of our efforts to reduce or control greenhouse pest infestations, we hypothesized that methyl jasmonate (MeJA) could induce these biochemical changes in common greenhouse crops. We studied Impatiens wallerana `Super Elfin Pink', L. esculentum `Big Boy', Petunia ×hybrida `Bravo Lavendar', Viola ×wittrockiana `Imperial Beaconsfield',

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15

Al-Sa'ady, A. J. R. "COMPARSION BETWEEN PPO FROM PLANT SOURCES AND DIFFER-ENT CHEMICALS IN TATTOO DYES DECOLORIZATION." IRAQI JOURNAL OF AGRICULTURAL SCIENCES 51, no. 2 (2020): 550–55. http://dx.doi.org/10.36103/ijas.v51i2.981.

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This study was aimed to measure the decolorization of tattoo dyes by different chemicals and polyphenol oxidases from several plant sources. The tattoo inks removal market has burgeoned over the years, due to increased spread of tattooed persons about the world. Laser and surgery are presently the gold standards for removing of the tattoo. However, both of them have blemishes. Consequently, lots of persons were preferring easier, faster and cheaper procedures for tattoo remove. In this study polyphenol oxidases enzyme from many plant sources and different chemicals were used for decolorization

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16

McLarin, Mark-Anthony, and Ivanhoe K. H. Leung. "Substrate specificity of polyphenol oxidase." Critical Reviews in Biochemistry and Molecular Biology 55, no. 3 (2020): 274–308. http://dx.doi.org/10.1080/10409238.2020.1768209.

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17

Jiang, Y. M. "PROPERTIES OF LITCHI POLYPHENOL OXIDASE." Acta Horticulturae, no. 558 (August 2001): 367–73. http://dx.doi.org/10.17660/actahortic.2001.558.59.

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18

Sánchez, Rosario, Laura Arroyo, Pilar Luaces, Carlos Sanz, and Ana Pérez. "Olive Polyphenol Oxidase Gene Family." International Journal of Molecular Sciences 24, no. 4 (2023): 3233. http://dx.doi.org/10.3390/ijms24043233.

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The phenolic compounds containing hydroxytyrosol are the minor components of virgin olive oil (VOO) with the greatest impact on its functional properties and health benefits. Olive breeding for improving the phenolic composition of VOO is strongly dependent on the identification of the key genes determining the biosynthesis of these compounds in the olive fruit and also their transformation during the oil extraction process. In this work, olive polyphenol oxidase (PPO) genes have been identified and fully characterized in order to evaluate their specific role in the metabolism of hydroxytyroso

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19

Trebst, Achim, and Brigitte Depka. "Polyphenol oxidase and photosynthesis research." Photosynthesis Research 46, no. 1-2 (1995): 41–44. http://dx.doi.org/10.1007/bf00020414.

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20

Wang, Xinhe, Jiarui Zhao, Zhi Lin, et al. "Analysis of Polyphenol Extract from Hazel Leaf and Ameliorative Efficacy and Mechanism against Hyperuricemia Zebrafish Model via Network Pharmacology and Molecular Docking." Molecules 29, no. 2 (2024): 317. http://dx.doi.org/10.3390/molecules29020317.

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Hazel leaf, a by-product of hazelnuts, is commonly used in traditional folk medicine in Portugal, Sweden, Iran and other regions for properties such as vascular protection, anti-bleeding, anti-edema, anti-infection, and pain relief. Based on our previous studies, the polyphenol extract from hazel leaf was identified and quantified via HPLC fingerprint. The contents of nine compounds including kaempferol, chlorogenic acid, myricetin, caffeic acid, p-coumaric acid, resveratrol, luteolin, gallic acid and ellagic acid in hazel leaf polyphenol extract (ZP) were preliminary calculated, among which k

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21

Raut, S. A., and S. G. Borkar. "Activity of the phenolic pathway’s enzymes influenced by resistance-inducing chemicals in tomato plant." Israel Journal of Plant Sciences 62, no. 4 (2015): 258–64. http://dx.doi.org/10.1080/07929978.2014.961751.

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Chemical elicitors, namely salicylic acid (SA), β-amino butyric acid (BABA), chitosan (CHT) and 2,6-dicholoroisonicotinic acid (INA), are known to play a role in the induction of plant resistance to pathogens by increasing the activity of enzymes of phenolic synthesis pathways such as peroxidase, polyphenol oxidase and phenyl alanine ammonia lyase. These chemical elicitors applied to tomato as an 8 h seed treatment, 2 h seedling treatment and seed plus seedling treatment increased the activity of peroxidase, polyphenol oxidase and phenyl alanine ammonia lyase. The highest increase in peroxidas

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22

Nguyễn, Nguyễn Công Kha, Phan Thảo Như Ý. Phan та Thanh Trúc Trần. "Ảnh hưởng của tiền xử lý đến màu sắc và hiệu quả vô hoạt enzyme polyphenol oxidase trong xơ của quả mít Thái giống Changai (Artocarpus heterophyllus L.) ở Cần Thơ". CTU Journal of Science 61, № 2 (2025): 154–63. https://doi.org/10.22144/ctujos.2025.038.

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Nghiên cứu được thực hiện nhằm khảo sát ảnh hưởng của quá trình tiền xử lý nhiệt và sử dụng ascorbic acid đến màu sắc và hoạt tính enzyme polyphenol oxidase trong xơ của quả mít Thái giống Changai ở Cần Thơ. Trong đó, ảnh hưởng của tiền xử lý nhiệt đến hoạt tính của enzyme polyphenol oxidase được đánh giá theo phân tích động học. Kết quả nghiên cứu cho thấy, động học vô hoạt enzyme polyphenol oxidase tuân theo phương trình bậc nhất với hằng số phân hủy trong khoảng 0,1204 đến 2,9405 phút-1. Với nhiệt độ chần 90°C và 100°C, thời gian bán hủy tương ứng là 0,87 và 0,24 phút với mức năng lượng hoạ

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23

Vaughn, Kevin C., Alan R. Lax, and Stephen O. Duke. "Polyphenol oxidase: The chloroplast oxidase with no established function." Physiologia Plantarum 72, no. 3 (1988): 659–65. http://dx.doi.org/10.1111/j.1399-3054.1988.tb09180.x.

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24

Yılmaz, Leman, and Yeşim Elmacı. "Polifenol Oksidaz Enzimi ve İnaktivasyon Yöntemleri." Turkish Journal of Agriculture - Food Science and Technology 6, no. 3 (2018): 333. http://dx.doi.org/10.24925/turjaf.v6i3.333-345.1727.

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Polyphenol oxidase enzyme is found in vegetables and fruits, as well as in some animal organs and microorganisms. Polyphenol oxidase enzyme responsible for enzymatic browning is a group of copper proteins that catalyses the oxidation of phenolic compounds to quinones, which produce brown pigments, commonly found in fruits and vegetables. During the industrial preparation of fruits and vegetables, results of catalytic effect of polyphenol oxidase causes enzymatic browning. Enzymatic browning impairs the appearance of products containing phenolic compounds along with undesirable colour, odor and

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25

Petrisor, Cristina, Maria Dumitru, Roxana Zaharia, and Viorel Oltenacu. "BIOCHEMICAL COMPOUNDS FROM APRICOT LEAVES INVOLVED IN RESISTANCE TO MONILINIA SPP." Romanian Journal for Plant Protection 14 (2021): 94–99. http://dx.doi.org/10.54574/rjpp.14.12.

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"Brown rot caused by Monilinia laxa is an important fungal disease of apricot (Prunus armeniaca) causing economical losses in different growing areas in Europe. M. laxa induces great damage in apricot, attacking flowers, leaves, stem, branches and fruits. The damage severity is strictly related to the climate conditions and several fungicide treatments are often necessary in order to limit the disease. Therefore, the aim of this study was to investigate the changes in the content of pigments (chlorophylls, carotenoids), total polyphenols, peroxidase, catalase, polyphenol oxidase in the leaves

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26

Ramírez, Eva María, Manuel Brenes, Concepción Romero, and Eduardo Medina. "Chemical and Enzymatic Characterization of Leaves from Spanish Table Olive Cultivars." Foods 11, no. 23 (2022): 3879. http://dx.doi.org/10.3390/foods11233879.

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Olive leaves are generated as by-products in the olive industry and contain substances with biological properties that provide health benefits. Although these compounds have been characterized in many leaves from olive cultivars devoted to olive oil extraction, few data are available on leaves from the processing of table olives. In this study, the concentration of polyphenols, triterpenic acids, sugars and enzymatic activities (polyphenol oxidase, peroxidase, β-glucosidase and esterase) were determined in the leaves of the olive tree (Olea europaea L.) of cvs. Aloreña, Cacereña, Empeltre, Hoj

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27

Prohp, T. P., K. E. Ekpo, E. V. Osagie, A. Osagie, and H. Obi. "Polyphenol Contents and Polyphenol Oxidase Activities of Some Nigerian Kolanuts." Pakistan Journal of Nutrition 8, no. 7 (2009): 1030–31. http://dx.doi.org/10.3923/pjn.2009.1030.1031.

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28

Holderbaum, Daniel Ferreira, Tomoyuki Kon, Tsuyoshi Kudo, and Miguel Pedro Guerra. "Enzymatic Browning, Polyphenol Oxidase Activity, and Polyphenols in Four Apple Cultivars: Dynamics during Fruit Development." HortScience 45, no. 8 (2010): 1150–54. http://dx.doi.org/10.21273/hortsci.45.8.1150.

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Enzymatic browning is one of the most important reactions that occur in fruits and vegetables, usually resulting in negative effects on color, taste, flavor, and nutritional value. The reaction is a consequence of phenolic compounds' oxidation by polyphenol oxidase (PPO), which triggers the generation of dark pigments. This is particularly relevant for apples, which are rich in polyphenols and highly susceptible to enzymatic browning. The objective of the present work was to quantify enzymatic browning and PPO activity and identify and quantify target polyphenols in apple [Malus ×sylvestris (L

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29

Eidangbe, G. O., and O. M. Oluba. "AVOGADO PEEL POLYPHENOLIC-FUNCTIONALIZED KERATIN-STARCH COMPOSITE: A NOVEL APPROACH TO EXTENDING SHELF LIFE AND ENHANCING POSTHARVEST QUALITY OF TOMATOES." Open Journal of Bioscience Research (ISSN: 2734-2069) 5, no. 2 (2024): 33–45. https://doi.org/10.52417/ojbr.v5i2.727.

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There is increasing research interest in the development of edible films and coatings that incorporate plant-derived antimicrobials to make perishable foods last longer and taste better. This study developed a bioactive keratin-starch composite (3:27 v/v) using varying concentrations (0.2–1.0 mL v/v) of polyphenolic extract of avocado peel. The keratin-starch composite was fabricated from 5% (w/v) keratin solution and 5% (w/v) starch solution. The functionalized keratin-starch composite was applied as a coating on light red-colored tomato fruits and stored at 25.0 ± 2.0 °C, 67.0 ± 2.0 relative

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30

López-Serrano, M., and A. Ros Barceló. "Histochemical Localization and Developmental Expression of Peroxidase and Polyphenol Oxidase in Strawberries." Journal of the American Society for Horticultural Science 126, no. 1 (2001): 27–32. http://dx.doi.org/10.21273/jashs.126.1.27.

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Levels and histochemical localization of peroxidase and polyphenol oxidase, and levels of anthocyanins and (+)-catechin, were studied in fruit of two strawberry (Fragaria ×ananassa Duch.) cultivars (`Oso Grande' and `Chandler'), which show different degrees of susceptibility to enzymatic browning after processing. Although the levels of anthocyanins at the processing-ripe stage may be important in determining pigment stability, and therefore market suitability, the color stability of `Chandler' is apparently determined by the lower endogenous levels of peroxidase and polyphenol oxidase in the

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31

Sevindik, Emre. "In silico analysis of putative polyphenol oxidases in olive using bioinformatics tools." Bangladesh Journal of Botany 48, no. 1 (2019): 17–24. http://dx.doi.org/10.3329/bjb.v48i1.47405.

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Sequence, physicochemical, and three-dimensional structure properties of putative polyphenol oxidase proteins in olive (Olea europaea) using various bioinformatics tools were analyzed. The amino acid length varied from 469 to 582 amino acids. The molecular weights of the proteins (ALG62778.1, AFS28698.1 and AFS28697.1) were 65294.67 Da, 53324.79 Da and 53349.48 Da, and isoelectric points (pI) were 7.58, 7.24 and 6.86, respectively. Instability index values were 40.68, 37.52 and 36.89 while aliphatic index values were 72.08, 73.39 and 73.39 respectively. The GRAVY values were –0.540, –0.580 and

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32

Journal, Baghdad Science. "Extraction conditions of polyphenol oxidase from banana peel." Baghdad Science Journal 13, no. 3 (2016): 469–74. http://dx.doi.org/10.21123/bsj.13.3.469-474.

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Polyphenol oxidase (PPO) is an enzyme containing copper, presents in various fruits and vegetables. It is responsible for the browning reactions when the cells are damaged during handling. The best conditions for extraction of polyphenol oxidase from banana peel was by using an extraction buffer containing phosphate buffer (0.05 M, pH 7), 0.01 M ascorbic acid and 0.5% polyethylene glycol, with extraction ratio 1:4 (w:v) for one minute by using blender. The enzyme activity was measured spectrophotometrically at 425 nm. PPO was studied to prevent the browning of banana peel which results in the

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33

Escobar, Matthew A., Andrew Shilling, Pine Higgins, Sandra L. Uratsu, and Abhaya M. Dandekar. "Characterization of Polyphenol Oxidase from Walnut." Journal of the American Society for Horticultural Science 133, no. 6 (2008): 852–58. http://dx.doi.org/10.21273/jashs.133.6.852.

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The enzyme polyphenol oxidase (PPO) is nearly ubiquitous in Kingdom Plantae and catalyzes the oxidation of phenolic compounds into highly reactive quinones. Although the functional importance of PPO in plants remains uncertain, a putative antipathogen role for walnut (Juglans regia) PPO was posited as early as 1911. However, despite the rich diversity of phenolics present in walnut leaves and hulls, walnut PPO has been little studied since the early 1900s. We cloned a PPO-encoding gene from a walnut pistillate flower cDNA library and designated the gene jrPPO1. Genomic Southern analysis demons

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34

Negishi, Osamu, and Tetsuo Ozawa. "Effect of Polyphenol Oxidase on Deodorization." Bioscience, Biotechnology, and Biochemistry 61, no. 12 (1997): 2080–84. http://dx.doi.org/10.1271/bbb.61.2080.

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35

Lei, Dongfeng, Yi Feng, and Dazong Jiang. "Characterization of polyphenol oxidase from plants." Progress in Natural Science 14, no. 7 (2004): 553–61. http://dx.doi.org/10.1080/10020070412331343941.

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36

Núñez-Delicado, Estrella, Marta Serrano-Megías, Antonio José Pérez-López, and José Manuel López-Nicolás. "Polyphenol Oxidase from Dominga Table Grape." Journal of Agricultural and Food Chemistry 53, no. 15 (2005): 6087–93. http://dx.doi.org/10.1021/jf050346z.

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37

Mokbel Alissa, Kamal-Alahmad. "Efficient Methods for Polyphenol Oxidase Production." International Journal of Nutrition and Food Sciences 4, no. 6 (2015): 656. http://dx.doi.org/10.11648/j.ijnfs.20150406.19.

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38

Arslan, Oktay, Arzu Temur, and İsrafil Tozlu. "Polyphenol Oxidase from Malatya Apricot (PrunusarmeniacaL.)." Journal of Agricultural and Food Chemistry 46, no. 4 (1998): 1239–41. http://dx.doi.org/10.1021/jf970599v.

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39

Mazzafera, Paulo, and Simon P. Robinson. "Characterization of polyphenol oxidase in coffee." Phytochemistry 55, no. 4 (2000): 285–96. http://dx.doi.org/10.1016/s0031-9422(00)00332-0.

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Espín, Juan Carlos, Mónica Ochoa, José Tudela, and Francisco García-Cánovas. "Monophenolase activity of strawberry polyphenol oxidase." Phytochemistry 45, no. 4 (1997): 667–70. http://dx.doi.org/10.1016/s0031-9422(97)00052-6.

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41

Janovitz-Klapp, Arturo H., Florence C. Richard, Pascale M. Goupy, and Jacques J. Nicolas. "Inhibition studies on apple polyphenol oxidase." Journal of Agricultural and Food Chemistry 38, no. 4 (1990): 926–31. http://dx.doi.org/10.1021/jf00094a002.

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42

Janovitz-Klapp, Arturo H., Florence C. Richard, Pascale M. Goupy, and Jacques J. Nicolas. "Kinetic studies on apple polyphenol oxidase." Journal of Agricultural and Food Chemistry 38, no. 7 (1990): 1437–41. http://dx.doi.org/10.1021/jf00097a001.

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Stich, Karl, and Robert Ebermann. "Oak Peroxidase: Relationship with Polyphenol Oxidase." Holzforschung 41, no. 1 (1987): 19–22. http://dx.doi.org/10.1515/hfsg.1987.41.1.19.

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Jukanti, Aravind K., Phil L. Bruckner, and Andreas M. Fischer. "Evaluation of Wheat Polyphenol Oxidase Genes." Cereal Chemistry Journal 81, no. 4 (2004): 481–85. http://dx.doi.org/10.1094/cchem.2004.81.4.481.

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Golan-Goldhirsh, Avi, and John R. Whitaker. "kCAT Inactivation of mushroom polyphenol oxidase." Journal of Molecular Catalysis 32, no. 2 (1985): 141–47. http://dx.doi.org/10.1016/0304-5102(85)80001-8.

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Burton, Stephanie G. "Biocatalysis with polyphenol oxidase: a review." Catalysis Today 22, no. 3 (1994): 459–87. http://dx.doi.org/10.1016/0920-5861(94)80118-5.

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Soysal, Çi??dem, and Zerrin Söylemez. "Properties of wheat bran polyphenol oxidase." Nahrung/Food 48, no. 1 (2004): 5–8. http://dx.doi.org/10.1002/food.200300193.

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Thipyapong, P., and J. C. Steffens. "Tomato Polyphenol Oxidase (Differential Response of the Polyphenol Oxidase F Promoter to Injuries and Wound Signals)." Plant Physiology 115, no. 2 (1997): 409–18. http://dx.doi.org/10.1104/pp.115.2.409.

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Sabir, Dlawer M., and Basima Y. Putros. "The Role of Polyphenol Oxidase (PPO) in Antiprolactin Activity." Journal of Zankoy Sulaimani - Part A 7, no. 1 (2003): 55–59. http://dx.doi.org/10.17656/jzs.10123.

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Ke, Dangyang, and Mikal E. Saltveit. "Regulation of Russet Spotting, Phenolic Metabolism, and IAA Oxidase by Low Oxygen in Iceberg Lettuce." Journal of the American Society for Horticultural Science 114, no. 4 (1989): 638–42. http://dx.doi.org/10.21273/jashs.114.4.638.

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Abstract:

Abstract A 1.5% O2 atmosphere, relative to normal air, dramatically inhibited ethylene-induced russet spot development, PAL, and ionically bound POD, and ionicaliy bound IAA oxidase activities and reduced soluble phenolic content in stored iceberg lettuce (Lactuca sativa L.). Low O2 also inhibited eythylene production and respiration. Polyphenol oxidase activity was slightly inhibited by low O2. The results suggest that low O2 inhibition of ethylene action and attendant effects on phenolic metabolism and IAA oxidase activity may be responsible for inhibition of russet spotting by 1.5% O2. Chem

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