Comparative Evaluation of Computational and Experimental Analysis of Polyphenol Oxidase from Sweet Potato (Ipomoea Batatas)

  • Hezekiah Toluwase Fatoki Department of Biochemistry, Federal University of Technology, P.M.B. 704, Akure, Nigeria

Abstract

Sweet potato (Ipomoea Batatas) tuber is a significant contributor to worldwide caloric needs. It is rich in complex carbohydrates, dietary fiber, sodium, and beta-carotene. Enzymatic browning occurs as a result of the oxidation by polyphenol oxidase (PPO), of phenolic compounds to quinones and their eventual (non-enzyme catalyzed) polymerization to melanin pigments. In this study, the computational analysis results of PPO from sweet potato were aligned with its wet laboratory experimental results, areas of inequality were identified and the biochemical justifications for future researches were provided. Keywords: Polyphenol Oxidase, Sweet Potato, Ipomoea Batatas, Computational Analysis, Experimental Analysis.

Author Biography

Hezekiah Toluwase Fatoki, Department of Biochemistry, Federal University of Technology, P.M.B. 704, Akure, Nigeria
Department of Biochemistry, Federal University of Technology, P.M.B. 704, Akure, Nigeria

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Published
2017-03-29
Section
Article