Polyphenol oxidase (PPO) is present in most higher plants, but also in animals and fungi.
PPO in plants had been summarized several years ago. However, recent advances in …

Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol
oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition …

Biochemical characterization of polyphenol oxidase (PPO) present in purple sweet potato
(PSP) is a key step in developing efficient methodologies to control oxidative damage …

There has been considerable interest in controlling polyphenol oxidase (PPO) activity to
prevent enzymatic browning in foods. However, studies on inhibitions of different forms of …

Valorisation of grape pomace, a by-product of the winery industry, has been pushed into the
spotlight in recent years since it can enable lower environmental impact, but it can also bring …

The purification of the polyphenol oxidase (PPO) enzyme from Kirmizi Kismis grape (Vitis
vinifera L.) was performed 61.23 times using affinity chromatography. The molecular weight …

Fennel seeds were recognized as a promising polyphenol oxidase (PPO) source upon
investigating some edible green plants (carob, jujube, coriander, fennel, and licorice). The …

We purified and compared the polyphenol oxidase (PPO) isoenzymes present in “Xushu
22,” a sweet potato. A membrane‐bound form (mPPO) and two soluble forms (sPPO1 and …

The characterization of soluble polyphenol oxidase (sPPO) and membrane-bound (mPPO)
from 'Lijiang snow'peach was compared, and the inactivation effects by thermal treatment …

Catechol oxidase (PPO) was extracted and purified from Tadela (Phoenix dactylifera L.) date
fruit, by a procedure that included (NH 4) 2 SO 4 precipitation followed by dialysis, Q …