Determination of Phenols Using Various Peroxidases

Peroxidases of different origin — horseradish peroxidase isozyme C, alfalfa and peanut cationic peroxidases, tobacco leaves and novel fungal anionic peroxidases – were used to determine phenol and its analogues. Phenol and resorcinol were shown to be the inhibitors of the peroxidase activity towards o—dianisidine for all the enzymes tested, whereas pyrogallol and hydroquinone caused an appearance of a lag—period on a kinetic curve. The duration of a lag—period was proportional to the effector concentration and could be used to determine it. The novel fungal peroxidase from Phellinus igniarius exhibited the highest sensitivity towards phenols and they could be determined at the 10–6 – 10–7 M concentration levels.