Table 3 Degradation of BPA by enzymatic treatment
Enzyme | Enzyme source | pH | Temperature, °C | Results | References |
|---|---|---|---|---|---|
Peroxidase | Coprinus cinereus | 9.0–10.0 | 40 | Treatment removed all detectable acute toxicitytrogenic activity of BPA | |
Bitter gourd peroxidise (BGP) | Bitter gourd | 7.0 | 40 | was removed in 4Â h | |
Horseradish peroxidise (HRP) | Horseradish | 7.0 | 40 | Efficient removal of BPA | [156] |
Horseradish | 5.0, | 25 | 80% BPA removal | [157] | |
Polyphenol oxidase | Mushrooms (Basidiomycota), and fruits and vegetables: potato (Solanum tuberosum), eggplant (Solanum melongena), burdock (Arctium lappa), and yacon (Smallanthus sonchifolius) | 6.5 | 25 | Enzyme oxidised BPA into monoquinone derivative | [157] |
Soybean peroxidise (SBP) | Soybean | 7.0 | 30 | Huge reduction of BPA | [158] |
Laccase | Coriolopsis gallica | 5.0 | 40 | Complete removal of BPA in 3Â h | [159] |
Trametes versicolor | 5.0 | 40 | More than 95% removal of BPA | [160] | |
Pleurotus sajor-caju CCB 019 | 5.0–7.0 | 20 to 40 | Significant BPA removal rate (0.052 mg U−1 h−1) | [161] |