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Degradation of pentachlorophenol by potato polyphenol oxidase

Journal of Agricultural and Food Chemistry, ISSN: 0021-8561, Vol: 59, Issue: 21, Page: 11456-11460
2011
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Article Description

In this study, polyphenol oxidase (PPO) was extracted from commercial potatoes. Degradation of pentachlorophenol by potato PPO was investigated. The experimental results show that potato PPO is more active in weak acid than in basic condition and that the optimum pH for the reaction is 5.0. The degradation of pentachlorophenol by potato PPO reaches a maximum at 298 K. After reaction for 1 h, the removal of both pentachlorophenol and total organic carbon is >70% with 6.0 units/mL potato PPO at pH 5.0 and 298 K. Pentachlorophenol can be degraded through dechlorination and ring-opening by potato PPO. The work demonstrates that pentachlorophenol can be effectively eliminated by crude potato PPO. © 2011 American Chemical Society.

Bibliographic Details

Hou, Mei-Fang; Tang, Xiao-Yan; Zhang, Wei-De; Liao, Lin; Wan, Hong-Fu

American Chemical Society (ACS)

Chemistry; Agricultural and Biological Sciences

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