|Online ISSN : 2349-8080
Issues : 12 per year
Publisher : Excellent Publishers
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Present study describes the enzymatic activity of peroxidase in selected vegetables. Peroxidases occur naturally in plants, animals and microorganism. These enzymes catalyze a wide range of substrates by liberating oxygen from H2O2. In addition, it is capable of oxidizing a wide range of compounds. It is the oxidation process that might be involved in the loss of color, flavor, and nutritional value of raw and processed foods. Vegetables (cabbage, cauliflower, carrot, green chilli and spinach) were chosen as sources for peroxidase. Results clearly indicated that peroxidase activity was found in all the vegetable samples investigated. Peroxidase activity among different vegetables varied significantly and was found to increase gradually over a period of 5 min. Highest peroxidase activity was observed in the case of cabbage while lowest activity was observed in the case of green chilli and spinach.