POLYPHENOL OXIDASE Meaning and
Definition
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Polyphenol oxidase, also known as PPO, is an enzyme widely distributed in nature that catalyzes the oxidation of various phenolic compounds. It is commonly found in plants, fruits, and vegetables, as well as in some animal tissues. The primary function of polyphenol oxidase is to convert phenolic compounds into quinones through the removal of oxygen atoms.
Polyphenol oxidase plays a significant role in the browning reactions that occur in fruits and vegetables when they are cut, bruised, or exposed to air. This enzymatic browning process, known as "enzymatic oxidation", is a result of PPO catalyzing the oxidation of phenolic compounds present in the cell sap. This leads to the formation of brown pigments, which can negatively impact the taste, flavor, and appearance of the affected food products.
The activity of polyphenol oxidase can be influenced by various factors such as pH, temperature, substrate concentration, and the presence of certain chemicals. It is an important enzyme for understanding and controlling browning reactions in the food industry, as well as in the field of agriculture, where it can affect the quality and shelf life of crops and harvested produce.
Polyphenol oxidase has also been studied for its potential health benefits due to its involvement in the synthesis of polyphenolic compounds, which possess antioxidant properties. These compounds can help protect against oxidative stress and play a role in various physiological processes within the human body.
Etymology of POLYPHENOL OXIDASE
The word "polyphenol oxidase" is derived from Greek and Latin roots.
The term "polyphenol" originates from the Greek word "polus", meaning "much" or "many", and "phenos", meaning "appearing", referring to a class of organic compounds that contain multiple phenol units. Polyphenols are widely found in fruits, vegetables, and other plant-based foods, and they contribute to their color, flavor, and antioxidant properties.
The term "oxidase" is derived from the Latin word "oxidare", meaning "to oxidize". It refers to a class of enzymes that catalyze oxidation reactions, where electrons are transferred from a substance being oxidized to an oxidizing agent.
