how to prepare catechol
Methods. Catechol oxidase is the enzyme responsible for the browning of fruit. It is easy to prepare from a number of different sources â bananas are particularly good â and the reaction is readily followed using a colorimeter.nvestigating the effect of pH. A reaction mix containing 0.01M catechol should give a good response at 25Â°C. (0.3mls 0.1M catechol + 2.6mls buffer added to 0.1mls enzyme extract in a standard cuvette). The initial straight line portion of the graph of absorbance against time gives V i â the initial rate of reaction.