Inactivation of Phenol Oxidase Enzyme: A New Tool to Measure Moisturizers
Abstract
Air conditioned environment, day to day activities, genetic and disease conditions like psoriasis, eczema, ichthyosis vulgaries etc; results in transepidermal water loss which further leads to dry skin conditions. Moisturizing lotions, creams and oils are generally used for dry skin treatment. Evaluation of moisturizers is very important to understand the efficacy and reliability of moisturization. In the present study, efficacy of Verdura intense moisturizing lotion lotion was evaluated by the inhibition of phenol oxidase in potato slurry which results in the reduction of browning in potato. The browning in potatoes is due to the oxidation and dehydrogenation of colorless polyphenols. The initial reaction is catalyzed by polyphenol oxidase and it produces reddish-brown o-quinones. These are highly reactive and so they subsequently undergo a series of non-enzymatic reactions to yield insoluble black/brown melanin pigments. In the present study, the intensity of browning in potato slurry and potato suspension was measured at different time intervals. Potato slurry and potato suspension was treated with water, Verdura intense moisturizing lotion with glycerine separately and the results are compared with control (untreated). The role of pH in phenol oxidase was also studied. Findings are presented in the paper.
Keywords: Phenol, dermatological, epidermal, moisturizers, pH
Cite this Article
G.V. Amruthavalli and Gayathri Rajagopal. Inactivation of Phenol Oxidase Enzyme: A New Tool to Measure Moisturizers. Research and Reviews: A Journal of Unani, Siddha and Homeopathy. 2016; 3(1): 17–20p.
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