title: Discoloration of indigo carmine using aqueous extracts from vegetables and vegetable residues as enzyme sources.
abstract: Several vegetables and vegetable residues were used as sources of enzymes capable to discolor indigo carmine (IC), completely or partially. Complete discoloration was achieved with aqueous extracts of green pea seeds and peels of green pea, cucumber, and kohlrabi, as well as spring onion leaves. The source of polyphenol oxidase (PPO), pH, time, and aeration is fundamental for the discoloration process catalyzed by PPO. The PPO present in the aqueous extract of green pea seeds was able to degrade 3,000 ppm of IC at a pH of 7.6 and magnetic stirring at 1,800 rpm in about 36 h. In addition, at 1,800 rpm and a pH of 7.6, this extract discolored 300 ppm of IC in 1:40 h; in the presence of 10% NaCl, the discoloration was complete in 5:50 h, whereas it was completed in 4:30 h with 5% NaCl and 2% laundry soap.
authors.affiliation: Departamento de Sistemas Biológicos, Universidad Autónoma Metropolitana, Xochimilco, Calzada del Hueso 1100, Colonia Villa Quietud, 09460 Coyoacán, DF, Mexico.
authors.forename: A
authors.initials: A
authors.lastname: Solís
authors.forename: F
authors.initials: F
authors.lastname: Perea
authors.forename: M
authors.initials: M
authors.lastname: Solís
authors.forename: N
authors.initials: N
authors.lastname: Manjarrez
authors.forename: H I
authors.initials: HI
authors.lastname: Pérez
authors.forename: J
authors.initials: J
authors.lastname: Cassani
mesh_terms: D004156:Catechol Oxidase / Q000737:chemistry / Q000378:metabolism*; D007203:Indigo Carmine / Q000737:chemistry; D018532:Pisum sativum / Q000201:enzymology*; D010936:Plant Extracts / Q000494:pharmacology*; D018515:Plant Leaves / Q000201:enzymology; D012639:Seeds / Q000201:enzymology
chemical_list: D010936:Plant Extracts; D007203:Indigo Carmine; D004156:Catechol Oxidase