Extraction and comparison of two new peroxidases from leaves and roots of Brassica oleraceae var. ramosa

Brassica oleraceae var. ramosais a leafy vegetable commonly used in southeast ofMorocco in population’s food. So far, no study has been made on Brassica oleraceae var. ramosa’s. In this study we extract and partially purify new peroxidases from leaves and roots of Brassica oleraceavar.ramosa. A simple purification method was performed by: precipitation technique, gel filtration on Sephadex G-25 and dialysis. The molecular weight of this enzyme was found by SDS-PAGE to be around 62.34kDa for roots, and 70.35 kDa for leaves. The purified enzymes had affinity with guaiacol as substrate. The optimal activity of the enzymes was at 40°C and pH 6.00. Moreover, the reactions with different ions and salt were studied (NaCl, Fe^3+, Cu^2+…). The enzymes were inhibited by β-mercaptoethanol and sodium azide. In conclusion, those new peroxidases are stable at different conditions, and show an interesting result with some metal ions, which makes it a good candidate for biotechnological applications.