Amorphophallus paeoniifolius corm: A potential source of peroxidase for wide applications

Figures & data

Figure 1. Effect of pH (A, B, C) and temperature (D, E, F) on the activities of peroxidases obtained from elephant foot yam, carrot, and horseradish. Values are mean ± SD based on three independent determinations and bars indicate standard deviations.

Figure 2. Double-reciprocal plots for the peroxidases obtained from elephant foot yam, carrot, and horseradish using guaiacol (A, B, C) and hydrogen peroxide (D, E, F) as variable substrates. Values are the mean of three independent determinations.

Figure 3. Effect of increasing concentrations of Cd²⁺ and Pb²⁺ (A, B, C) and NaN₃ (D, E, F) on the activities of peroxidases obtained from the elephant foot yam, carrot, and horseradish. Values are mean ± SD based on three independent determinations and bars indicate standard deviations.