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Cette etude vise a caracteriser les peroxydases de dix plantes locales a savoir Allium cepa, Brachystelma bengeri, Brassica rapa, Curculigo pilosa, Daucus carota, Phaseolus vulgaris, Sorghum bicolor, Stylochyton hypogaeus, Urginea glaucescens et Xanthosoma sagittifolium afin de trouver une alternative au raifort, l’unique source de peroxydase commerciale. Pour cela, les proteines totales ont ete extraites et l’activite enzymatique a ete determinee en utilisant le gaiacol comme substrat. L’effet du pH et de la temperature a ete etudie ainsi que les parametres cinetiques des peroxydases. Les resultats ont montre que Brassica rapa presente la plus forte activite peroxydasique (173,3 U/mg). Les pHs optima varient entre 4,5 et 6 ; les temperatures optimales varient entre 30 °C et 40 °C. L’etude de thermostabilite a montre que les pertes d’activite des peroxydases augmentent a la fois avec la temperature et la duree de chauffage. Les etudes cinetiques ont montre que l’affinite des peroxydases pour le gaiacol et le peroxyde d’hydrogene de meme que les vitesses maximales sont plus elevees respectivement avec les peroxydases de Brassica rapa et Xanthosoma sagittifolium comparativement aux autres. Ainsi les peroxydases de Brassica rapa, Sorghum bicolor et Daucus carota se sont revelees interessantes et comme une alternative pour d’eventuelle application.  Mots cles: Peroxydase, caracterisation, plantes, gaiacol, Peroxyde d’hydrogene English Title: Comparative study of peroxidases from ten (10) higher plants commonly found in Burkina Faso T his study aims to characterize the peroxidases of ten local plants namely Allium cepa, Brachystelma bengeri, Brassica rapa, Curculigo pilosa, Daucus carota, Phaseolus vulgaris, Sorghum bioclor, Stylochyton hypogaeus, Urginea glaucescens and Xanthosoma sagittifolium , in order to find an alternative to horseradish, the only source of commercial peroxidase. Thus, total proteins were extracted, and the peroxidase activity was determined using guaiacol. The effect of pH and temperature was studied as well as the kinetic parameters of the different peroxidases. The results show that Brassica rapa peroxidases show the highest activity (173.3 U/mg). Optimum pHs extracts vary between 4.5 and 6; optimal temperatures vary between 30 °C and 40 °C. The study of thermostability shows that the loss of activity of all peroxidases increased with both increase of temperature and heating time. Kinetic studies have shown that the affinity per guaiacol and hydrogen peroxide as well as the maximum velocities are higher with the peroxidases of Brassica rapa and Xanthosoma sagittifolium respectively compared to other plants. Thus, peroxidases of Brassica rapa, Sorghum bicolor and Daucus carota have proved to be interesting and as an alternative for possible application.  Keywords : Peroxidase, characterization, plants, guaiacol, Hydrogen peroxide.

Etude comparative des peroxydases de dix (10) plantes supérieures couramment rencontrées au Burkina Faso