Investigation of Peroxidase Enzyme Activity in Some Fruits by Application of Thyme, Myrtle and Savoury Essential Oils

In this experiment, the effect of Thyme, Myrtle and savoury essential oils was evaluated on value of peroxidase enzyme activity in some fruits extractions. Peroxidase enzyme activity using factorial test in randomized completely design with 3 factor including stage of applying antioxidants, source and concentrations of antioxidants. Four concentrations of 50, 75, 100, and 200 µl/100ml from each essential oil were applied. Extractions of Banana, Nectarine, Pear, Plum, Peach, Grape, Golden Delicious and Red Delicious apples fruits used as source of peroxidase enzyme. The antioxidant activity of essential oils was compared to that of ascorbic acid. One unit of enzyme activity is defined as a change in absorbance of 0.001 min-1 (units/min/gr).The results revealed that the antioxidant activity of each essential oil was different in the fruits (p<0.01). The highest percent antioxidant activity was obtained under applying high concentrations of savoury essential oils in most of fruits than thyme and myrtle essential oils. This result can cause presence of carvacrol in savoury essential oils that have high antioxidant activity.