Enzymatic method for the determination of phenols with the use of peanut peroxidase

Cationic peanut peroxidase was used for the first time for the determinatio n of phenols at a level of 0.5-10 mu M. The examined phenols were found to be inhibitors or second substrates of peanut peroxidase in the indicator re action of the oxidation of o-dianisidine by hydrogen peroxide. The effect o f phenols on the rate of the indicator reaction depends on their redox prop erties. The data on the effects of phenols on the catalytic activities of p eroxidases isolated from different sources (peanut, horseradish roots, Medi cago sativa alfalfa cells, and the xylotrophic fungus Phellinius igniarius) were compared.