Characterization of Partially Purified Polyphenol Oxidase from Rhizome of Turmeric (Curcuma longa L.)


  • OS Ilesanmi Department of Biochemistry (Chemical Sciences), Achievers University, Owo, Ondo State, Nigeria.
  • VA Olagunju Department of Biochemistry and Chemistry, Miami University, Ohio, USA
  • AB Kayode Department of Fruit and Spices Research, National Horticultural Research Institute (NIHORT), Ibadan, Nigeria.


Polyphenol oxidase, Polyphenol, Aqueous two-phase partitioning, Turmeric, Biotechnological applications


Turmeric, a common spice with nutritional and nutraceutical applications undergoes brown reactions during harvest or post-harvest operations. This could possibly be due to presence of polyphenol oxidase (PPO) in the plant. In this work, isolation, partial purification and some characterization of PPO from rhizome of turmeric were described. The crude enzyme was purified using aqueous two phase partitioning. The partially purified PPO from turmeric was thereafter characterized. Aqueous two phase partitioning gave percentage yield and a final purification fold of 41% and 4.0 respectively. The optimum pH and temperature for the purified enzyme were 9.0 and 50 oC respectively. The enzyme was activated in the presence of some water-miscible organic solvents (DMSO>acetone>methanol). In contrast, the enzyme was inactivated in the presence of chloroform, butanol, petroleum ether and ethanol. In conclusion, the enzyme may find uses in several industrial and biotechnological applications.