Partial Purification and Characterization of Polyphenol Oxidase from Cocoyam,Xanthosoma sagittifolium

  • Journal of Experimental Botany, January 1982, Oxford University Press (OUP)
  • DOI: 10.1093/jxb/33.3.487

p-Nitrophenol inhibits browning caused by cocoyam polyphenol oxidase

Photo by Timothy Dykes on Unsplash

Photo by Timothy Dykes on Unsplash

What is it about?

Browning is an undesirable reaction in some food products. it reduces consumer acceptance of the products and introduces compounds that do not promote good health. Our studies indicate that p-Nitrophenol is a good inhibitor of browning caused by this enzyme.

Why is it important?

Cocoyam may be treated by p-Nitrophenol in order to prevent browning caused by the indigenous polyphenol oxidase.


Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria

Use p-Nitrophenol during the processing of ccoyam in order to reduce/prevent browning

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The following have contributed to this page: Professor Philippa C OJIMELUKWE