Table 3.
Effect of 10 mg/mL onion, chili and pineapple extract which act as natural inhibitor to Zingiber officinale R. PPO activity
| Substrates | Inhibitors | Heated/non-heated | Inhibition (%) | Vmax (EU/min/mL) | Km (mM) | Type of inhibition |
|---|---|---|---|---|---|---|
| 4-Methylcatechol | Control | – | – | 12,658.23 | 6.35 | – |
| Onion | Non-heated | 14.02 | 11,494.25 | 6.80 | Mixed | |
| Heated | 15.89 | 11,111.11 | 6.90 | |||
| Chili | Non-heated | 22.90 | 9615.38 | 4.44 | Un-competitive | |
| Heated | 28.50 | 9009.01 | 4.12 | |||
| Pineapple | Non-heated | 17.76 | 10,000 | 6.35 | Non-competitive | |
| Heated | 21.50 | 9259.26 | 6.29 | |||
| Pyrocatechol | Control | – | – | 8928.27 | 4.39 | – |
| Onion | Non-heated | 28.38 | 6250 | 4.59 | Mixed | |
| Heated | 33.11 | 5882.35 | 4.62 | |||
| Chili | Non-heated | 40.54 | 5128.21 | 5.95 | Mixed | |
| Heated | 47.97 | 4597.70 | 6.10 | |||
| Pineapple | Non-heated | 25.00 | 6389.78 | 4.31 | Non-competitive | |
| Heated | 27.03 | 5882.35 | 4.37 |