Geo-Biochemical properties of peroxidase extracted from Cola nitida At the Ninth Year of Planting

Background: This study reports the biochemical properties of plant peroxidase from white cultivars of Cola nitida for sustained biotechnological applications. Methods: Peroxidase was extracted from Cola nitida, in 20 mM sodium phosphate buffer pH 7.0 containing 10% glycerol, 1% PEG, , 0.015% citric acid, 0.010% L-Cysteine and 0.010% ascorbic acid Buffer C). The extracted peroxide was subjected to a step wise purification stages which separated it into two peaks. The native molecular weight was determined for the major peak to be 21 ± 1.16 kDa while the subunit was estimated to be 15.5 ± 2.1 kDa. Results: Optimum pH and temperature was studied to be 4.0 and 40oC respectively. Further studies required investigating several methods of immobilization on the nine years harvested Cola nitida in order to enhance its biotechnological applications. Conclusion: However, this study was able to establish that Cola nitida is a strong alternative to the commonly purchased horseradish peroxidase.