Catalytic activity of some fruit and vegetable juices
2004
Castillo, R.B.(Dept. of Chemistry, Benguet State University (Philippines)) | Berroya, A.C.(Dept. of Chemistry, Benguet State Unievrsity (Philippines)) | Bolinget, E. G.(Dept. of Chemistry, Benguet State Unievrsity (Philippines)) | Cadawan, P.C.(Dept. of Chemistry, Benguet State Unievrsity (Philippines)) | Ely, L.L.(Dept. of Chemistry, Benguet State Unievrsity (Philippines)) | Lee, J.A.(Dept. of Chemistry, Benguet State Unievrsity (Philippines)) | Pladio, L.P.(Dept. of Chemistry, Benguet State Unievrsity (Philippines)) | Sagalla, L.D.(Dept. of Chemistry, Benguet State Unievrsity (Philippines))
Juces from fruits of green orange, melon, green papaya, pears, pineapple, and tomato as well as vegetables such as ampalaya, carrot, chayote, cucumber, potato, radish, squash, sweetpotato, and turnips were screened in the laboratory with regard to the activity of catalase to decompose hydrogen peroxide into water and oxygen. Catalytic activity was measured from the volume of oxygen evolved at the completion of the reaction. Initial pH of the fruit and vegetable juices ranged from strongly acidic (pH3.96) to neutral (pH 7.08). High catalytic activities were found in the juices of melon, green papaya as well as in carrot, chayote, squash, and sweetpotato. Optimum temperatures for the activities of all fruits and vegetables ranged from 26 to 40 degrees Centigrade. Optimum pH's for all activities were from very slightly acidic to very strongly alkaline regions. About 1M CuSO4 inhibited the catalytic enzymes of melon, green papaya, carrot, chayote, and squash while 1M FeSO4 had a slight activating effect ont he enzymes of melon, green papaya, chayote, and sweetpotato. The catalytic activity in melon (15.5.mL )2/min) was dominant among fruits while the activity in carrot (21.42mL O2/min) was dominant among vegetables.
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