Ascorbate oxidase from starfruit (Averrhoa carambola): preparation and its application in the determination of ascorbic acid from fruit juices |
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| Affiliation: | 2. Center for Agricultural Research and Ecological Studies, Hanoi, Vietnam;1. Graduate School of Gerontic Technology and Service management, Nan Kai University of Technology, Nan Tou County, Taiwan;2. Department of Pathology, National Defense Medical Center, Division of Clinical Pathology, Tri-Service General Hospital, Taipei, Taiwan;3. Division of Endocrinology and Metabolism, Department of Internal Medicine, Tri-Service General Hospital, Taipei, Taiwan;4. Division of Endocrinology and Metabolism, Department of Medicine, Shuang-Ho Hospital, Taipei Medical University, Taipei, Taiwan;5. Department of Family Medicine, Cardinal Tien Hospital, School of Medicine, Fu-Jen Catholic University, New Taipei, Taiwan;6. Department of Internal Medicine, Cardinal Tien Hospital, School of Medicine, Fu-Jen Catholic University, New Taipei, Taiwan;7. Department and Institute of Life-Science, Fu-Jen Catholic University, New Taipei, Taiwan;8. Department of Pathology, Cardinal Tien Hospital, School of Medicine, Fu-Jen Catholic University, New Taipei, Taiwan |
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| Abstract: | A study was conducted to utilize ascorbate oxidase (AAO) from very immature starfruit for the enzymatic determination of ascorbic acid (AsA) in colored samples. The enzyme preparation was carried out by a combination of (NH4)2SO4 fractionation, DEAE-Toyopearl 650 M and ultrafiltration. A calibration curve for AsA was constructed by plotting the amount of AsA oxidized by the enzyme at a specified reaction time against the absorbance. The curve showed a linear relationship in the range of 0–100 μg ml−1 AsA used. Using the plot, the values of AsA in juice samples were determined and compared with the conventional 2,6-dichloroindophenol method. |
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