2021-12-232021-12-232011-10Aybastıer, O. vd. (2011). "Determination of total phenolic content in Prunella L. by horseradish peroxidase immobilized onto chitosan beads". Analytical Methods, 3(10), 2289-2297.1759-96601759-9679https://doi.org/10.1039/c1ay05218ghttps://pubs.rsc.org/en/content/articlelanding/2011/ay/c1ay05218ghttp://hdl.handle.net/11452/23532Horseradish Peroxidase (HRP) was immobilized by covalent binding onto glutaraldehyde cross-linked chitosan beads and these beads were used for determination of total phenolic content in Prunella L. species. Central composite design (CCD) was employed to optimize the conditions for the maximum HRP activity and to understand the significance and interaction of the factors affecting the activity of immobilized HRP. The results indicated that enzyme concentration and immobilization time were significant factors for the immobilization of HRP. The optimum conditions were determined as enzyme concentration 0.25 mg mL(-1), pH 8.0 and immobilization time 20h. The recovered activity was obtained as 81% after immobilization under optimal conditions. Total phenol content was determined in four Prunella L. species (Prunella vulgaris L., Prunella laciniata (L.) L., Prunella orientalis Bornm., Prunella grandiflora L.) extracted using methanol, water and methanol/water (4 : 1, v/v). The enzymatic method is based on the spectrophometric measurement of the final quinone-imine colored product, absorbing at 510 nm, by HRP oxidation in presence of hydrogen peroxide. The results were compared with those obtained by applying the Folin method. The highest total phenol content was obtained with the methanol/water (4 : 1, v/v) extract of Prunella vulgaris L. by immobilized HRP method (63.75 mg gallic acid equivalent (GAE) per g dried plant). Operational stability was determined with immobilized HRP and it indicated that a small enzyme deactivation (15%) occurred after 10 consecutive uses.eninfo:eu-repo/semantics/closedAccessChemistryFood science & technologySpectroscopyAntioxidan capatyRosmarin acidStabilityVulgarisOptimizasyonOxideLipaseFreshAldehydesBiological water treatmentChitosanHydrogen peroxideMethanolOptimizationOxidationPhenolsSolvent extractionCentral composite designsChitosan beadsColored productsCovalent bindingCross linked chitosanEnzymatic methodsEnzyme concentrationsEnzyme deactivationGallic acidsGlutaraldehydesHorseradish peroxidaseOperational stabilityOptimal conditionsOptimum conditionsTotal phenolic contentTotal phenolsVulgarisEnzyme immobilizationArticle0002956170000142-s2.0-8005393819022892297310Chemistry, analyticalFood science & technologySpectroscopyImmobilized Enzymes; Candida Rugosa; Penicillin Amidase