DOI: 10.34088/kojose.1875986 ISSN: 2667-484X

Extraction of Polyphenol Oxidase Enzyme of Black Mulberry (Morus nigra L.)

Simge Çolak, Semih Işık, Elif Kale Bakır, Yonca Yüzügüllü Karakuş
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This study focuses on developing a high-efficiency, cost-effective three-phase partitioning (TPP) purification strategy for polyphenol oxidase (PPO) from black mulberry (Morus nigra) fruit, known for its rich antioxidant profile. Reaction conditions were optimized, and maximum PPO activity was achieved in a system containing 100 mM sodium phosphate buffer (pH 7.0), 10 mM ascorbic acid, 0.5% (w/v) PEG 6000, and 50 mM K₂HPO₄. Under optimized TPP conditions, PPO was purified with an exceptionally high activity recovery of 177% and a 2.7-fold increase in purity, demonstrating the efficiency of this approach compared with conventional purification strategies. The methodological simplicity, scalability, and environmentally friendly nature of the process highlight its potential as a practical alternative for enzyme purification from natural sources. Overall, this study provides a cost-effective, efficient protocol for PPO recovery, offering significant industrial relevance for food biotechnology.

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