Characterization of Peroxidase from Pepper (Capsicum annuum L. cv. Sera Demre 8) Seeds

Authors : Ayşe Türkhan, Aybüke Ünsal Yıldırım, Eren Özden

Pages : 179-186

Doi:10.53518/mjavl.1806004

View : 111 | Download : 199

Publication Date : 2025-12-25

Article Type : Research Paper

Abstract :Peroxidases are effectively utilised in various industrial and biochemical applications for different purposes. Therefore, the purification and characterisation of this enzyme from new sources is of interest. Pepper seeds, which are an inexpensive, environmentally friendly, and readily accessible plant material, constitute a suitable source for peroxidase. In this study, peroxidase was isolated from pepper (Capsicum annuum L. cv. Sera Demre 8) seeds and characterised. The optimum pH and temperature of the enzyme have been calculated as 7.0 and 30 °C, respectively. The Km and Vmax values were calculated as 1.29 mM and 0.249 EU/mL•min for guaiacol, and 0.88 mM and 0.287 EU/mL•min for H2O2, respectively. The pH stability of the enzyme was assessed by incubating it at +4 °C for up to 72 hours at pH 6.0, 7.0, 8.0 and 9.0, and activity measurements were taken every 24 hours. After 72 hours, the enzyme retained 81.59%, 71.77%, 73.31%, and 74.00% of its initial activity at pH 6.0, 7.0, 8.0, and 9.0, respectively. These results indicate that the enzyme exhibits stability across the tested pH range, suggesting its potential suitability for applications under varying pH conditions. When the thermal stability of the enzyme was examined, it was observed that enzyme activity was maintained at various rates above 80% after 30 and 60 minutes of incubation at 20 °C, 30 °C and 40 °C. Enzyme activity was gradually lost as the temperature increased. The results obtained indicate that pepper seeds have the potential to be used as a new peroxidase source in various industrial applications.
Keywords : Peroksidaz, Karakterizasyon, Biber (Capsicum annuum L. cv. Sera Demre 8) tohumu

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