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Pak. J. Bot., 44: 91-96, Special Issue March 2012.

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EVALUATION OF PEROXIDASE ACTIVITY IN BETA VULGARIS L., CUCUMIS SATIVUS L. AND RAPHANUS SATIVUS L.

MOBINA ULFAT^1*, SARA FAZAL¹, MUHAMMAD MOHSIN JAVED² AND ZAHEER UD DIN KHAN¹

Abstract: Peroxidase contents were evaluated in three vegetables i.e., Beta vulgaris L., Cucumis sativus L. and Raphanus sativus L. using different extraction strategies. Different types of buffers of pH 5.2, 6.0 and 7.0 were used and compared with crude extracts. The results showed a significant difference among three vegetables as regards the presence of protein contents and peroxidase after the statistical analysis. B. vulgaris showed better peroxidase activity in extracts without buffer (17.69 U/ml/hr) as compared to different buffers i.e., at pH 5.2 (4.93 U/ml/hr), at pH 6.0 (3.23 U/ml/hr) and at pH 7.0 (3.03 U/ml/hr). Enzyme activity in extract of C. sativus without buffer was 0.92 U/ml/hr. Whereas, at pH 5.2 it was 0.57 U/ml/hr, at pH 6.0 observed as 7.63 U/ml/hr and at pH 7.0 turned out to be 50.9 U/ml/hr. Peroxidase activity in extract of R. sativus without buffer, was 6.20 U/ml/hr.  Observations for peroxidase activity at pH 5.2, 6.0 and 7.0 turned out to be 1.32 U/ml/hr, 14.33 U/ml/hr and 17.17 U/ml/hr, respectively. Specific enzyme activity observed in extracts of B. vulgaris L. without buffer was 12.47, at pH 5.2 was 12.68, at pH 6.0 was 4.51 and at pH 7.0 was 1.54. Specific enzyme activities in extracts of C. sativus turned out to be 1.80 for extraction without buffer, 4.97 at pH 5.2, 17.41 at pH 6.0 and 37.07 at pH 7.0. Extracts of R. sativus L. showed specific enzyme activities as 7.50 (without buffer), 9.62 (at pH 5.2), 10.08 (at pH 6.0) and 22.37 (at pH 7.0). The protein contents of B. vulgaris in different extracts were 0.064 mg/ml (without buffer), 0.019 mg/ml (at pH 5.2), 0.035mg/ml (at pH 6.0) and 0.083 mg/ml (at pH 7.0). The protein contents in extracts of C. sativus were observed to be 0.030 mg/ml (without buffer), 0.005 mg/ml (at pH 5.2), 0.010 mg/ml (at pH 6.0) and 0.069 mg/ml (at pH 7.0). The protein contents in extracts of R. sativus were observed to be 0.041 mg/ml, 0.007 mg/ml, 0.070 mg/ml and 0.038 mg/ml for without buffer, at pH 5.2, at pH 6.0 and at pH 7.0, respectively. Results for enzyme activity, specific activity and protein contents for the three selected vegetables under study revealed statistically significant observations in crude extracts for Beta vulgaris, whereas, in Cucumis sativus and Raphanus sativus the peroxidase activity was higher in buffer of pH 7.0. However, protein contents were higher for the Beta vulgaris (0.064 mg/ml) as compared to other vegetables studied in this work.

¹Department of Botany, GC University, Lahore

²Institute of Industrial Biotechnology, GC University, Lahore

*Corresponding author's email: mobina_ulfat@yahoo.com