Open AccessEffect of pH extraction buffer on antioxidant enzymes activities in water lily’s leaves and petioles
Author(s) -
Z. Mohd Zin,
Nazariyah Yahaya,
Nur Alwani Ali Bashah,
K. M. S. Ibrahim,
Nor Dini Rusli,
K.L. Smedley,
Khamsah Suryati Mohd,
M.K. Zainol
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(1).130
Subject(s) - polyphenol oxidase , extraction (chemistry) , chemistry , peroxidase , ornamental plant , superoxide dismutase , catalase , buffer solution , botany , antioxidant , horticulture , biology , chromatography , enzyme , biochemistry
Water lily (Nymphaea antares) is one of the most valuable aquatic ornamental plantswhich has bright potential in the floriculture industry. It may be useful as an urbanecosystem and as a source of medicinal compounds. Due to its potential to become a newvalue-added product in the food industry, water lily (N. antares) was investigated in thisstudy. Therefore, the goal of this study was to determine the nutritional content andantioxidant activity in water lily leaves and petioles with different pH extraction buffers.Water lily extract was obtained using three different pH extraction buffers, Tris buffer atpH 6.8, pH 7.1 and pH 7.8. The heat capacity of the extract was analysed usingdifferential scanning calorimetry (DSC) and different functional groups were identifiedusing Fourier transform infrared spectroscopy (FTIR). Thermal denaturation of the leavessample was detected at 81.84°C. The antioxidant enzymes activities including catalase(CAT), peroxidase (POX), polyphenol oxidase (PPO), and superoxide dismutase (SOD)were determined in the leaves and petioles of water lily. In leaves, PPO activity was foundto be higher in samples with pH 7.1 of the extraction buffer while there were nosignificant differences for activities of CAT, POX and SOD in all samples. In petioles,PPO and POX activity were found to be higher in samples with pH 7.8 and 7.1 ofextraction buffer, respectively. Thus, the study found that a pH range of 7 to 9 extractionbuffers did not greatly affect most of the analysis performed.