Which enzyme is responsible for the oxidation reaction that occurs in some foods, mostly fruits and vegetables, that turns the food brown?

Question

Question

This question was previously asked in

SSC CHSL 2021 (Held On : 31 May 2022 Shift 2)

Answer 1

The correct answer is Polyphenol oxidase

Key Points

Polyphenol oxidases (PPOs) are a group of copper-containing enzymes that catalyze the o-hydroxylation of monophenols to o-diphenols
any of several copper-containing enzymes (as laccase) that catalyze the oxidation especially of diphenols and polyphenols to quinones — compare phenol oxidase , tyrosinase.
Polyphenol oxidases also known as tyrosinase, phenolase, catechol oxidase, monophenol oxidase, creso-lase, and catecholase, was first discovered in 1856 by Schoenbein (1856) in mushrooms.

Additional Information

Bromelain
- It is a group of enzymes found in the fruit and stem of the pineapple plant. Pineapple is native to the Americas but is now grown throughout the world in tropical and subtropical regions.
Serrapeptase
- It is used for conditions such as back pain, osteoarthritis, and rheumatoid arthritis, and for conditions generally associated with pain and swelling (inflammation), but there is no good evidence to support these uses..
Papain
- It is an enzyme found in the white fluid (latex) that occurs in raw papaya fruit. It is a protease, meaning it breaks down proteins. Papain contains substances that might help fight infection and heal wounds.