Study of the Effect of Cinnamon Plant Hydrosol (Cinnamomum verum) on Peroxidase and Lipase

Peroxidase enzyme is considered as one of the important factors of biochemical spoilage. Itis an iron-containing enzyme and catalyzes a large number of reactions [۱]. Hydrogen peroxide plays arole as a reductant by donating an electron, and its empirical relationship with the reduction of taste andcolor in raw materials has been proven. Cinnamon hydrosol includes Vulgarol, Emersol, Cinnamic acidmethyl ester, Methyl palmitate, and Oleic acid. One of the possible reasons for the antibacterial effectof cinnamon hydrosol can be related to the presence of cinnamic acid derivatives in cinnamon hydrosol[۲]. Therefore, it seems that the extracted hydrosol of cinnamon can be used as an antibacterial agentagainst Bacillus cereus, anti-mold against Rhizopus oryzae, and also to prevent the activity ofpolyphenol oxidase enzyme. In this study, with the help of easymodeller software, the tertiary structureof cinnamon was predicted and the interaction between cinnamon and cinnamon compounds withpolyphenol oxidase and lipase was investigated using cluspro server and Edock server. Also, cinnamoncompounds were separately performed in PyRx software as virtual screening, and the results of dockingwere examined in pymol and ligplus software. The results indicate that cinnamon can be used as a fruitpreservative. Therefore, deactivating polyphenol oxidase and lipase increases the shelf life of fruits andvegetables during storage, and it can be used as an organic substance for producing sprays or solutionsthat fruits are soaked in to prevent browning and degradation of fruits and increase the life of fruits.

کلیدواژه ها:

Cinnamomum verum ، Anti-fungal