Characterization of Guaiacol Peroxidase Enzyme from Carambola Fruit

Carambola is a fruit grown in tropical and subtropical regions of the world. Natural antioxidants including vitamin C, carotenoids, certain phenolic substances are abundant carambola fruit. As support health by acting as nutraceutical functional food additives, they help preserve preventing oxidation processes. The various organic or inorganic substrates hydrogen peroxide peroxides terminal oxidants process which peroxidase, abundantly present fruits vegetables, participates. In this study, guaiacol peroxidase enzyme from was partially purified characterized. Purification procedure made up homogenate preparation, ammonium sulfate precipitation, dialysis. After purification, optimum ionic strength, pH substrate concentration were investigated. These values determined 200 mM Tris, pH: 7.5, 7.5 H2O2 15 for enzyme, respectively.