Enzyme peroxidase is naturally present in many vegetables and fruits. Therefore, vegetable and fruit wastes such as peels, root, and other parts not consumable are potential low cost sources of enzyme peroxidase that can be useful for teaching and research.  Various vegetable and fruit wastes are investigated for their contents of enzyme peroxidase.  Their crude extracts were mixed with H2O2 and 3,3',5,5'-tetramethylbenzidine substrate which yielded blue color with intensity depending on enzyme activity. The images of the colored solutions were recorded with a digital camera and were analyzed for their percent Red Green Blue (%RGB) with a common photographic computer software. This simple image analysis method can be used in place of a more expensive spectrophotometer. Amount of enzyme peroxidase per gram of raw material was determined based on a %RGB standard graph of commercial horseradish peroxidase.

Screening for enzyme peroxidase activities from crude extracts of vegetable and fruit wastes by simple digital image analysis

247th National Meeting (2014)

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