Abstract
The activities of peroxidase (POD) in hot pepper pericarp and broccoli were evaluated using spectrophotometric method. The enzymes were extracted from the pepper pericarp and broccoli 5 g with 20 mL of 0.1 M phosphate buffer solution pH (7. 0). POD activities were determined using guaiacol as a substrate. The effects of the concentration of enzyme extract, substrate concentration, hydrogen peroxide concentration, pH and temperature were investigated. The highest activity of POD was at (2.5 mg /ml) and (2mg/ml) enzyme concentration for hot peper and broccoli respectivily .The highest activity of using guaiacol concentration of 100 mM and 16 mM for hot peper and broccoli respectivily. POD was maximal optimized with guaiacol and 24 mM H2O2. The optimum pH was 6.0 and 7.0 for POD for hot peper and broccoli respectivily . The optimum temperature was 40°C and 30 °C for hot peper and broccoli respectivily. These optimum conditions were used to determine the enzyme activities in hot pepper and broccoli sample.
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