Abstract
We utilized difference spectra in spectrophotometry in order to estimate polyphenol oxidase (PPO) activity and amounts of polyphenols that are substrates for PPO in plant foods. Difference spectra produced peaks in the ultraviolet-wavelength range during enzymatic polyphenol oxidation. Peak height (ΔA) was found to be directly proportional to the concentration of polyphenol. A close relationship was seen between the ΔA value and oxygen uptake measured by the manometric method, and between the rate of polyphenol oxidation (ΔA/min) and PPO concentration. These results indicate that difference spectra spectrophotometry is a useful way of rapidly and accurately determining PPO activity and polyphenols, which are closely related to enzymatic browning in plant foods.
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