It is because the enzyme facilitates a reaction between catechol and oxidase. In the presence of oxygen, the compound catechol is oxidized by the removal of two hydrogen atoms. Catechol is thus converted to benzoquinone, and oxygen is reduced by the addition of two hydrogen atoms to form water. Benzoquinone molecules then link together to form long, branched chains. These chains are the structural backbones fo the read and brown melanoid pigments that cause the darkening. The intensity of the colour depends on the amount of the coloured product formed.
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Potato extract contains catechol oxidase enzyme which oxidizes catechol in the presence of oxygen, resulting in the formation of a brown pigment called benzoquinone. This reaction is similar to how cut apples or potatoes turn brown when exposed to air, due to the enzyme catalyzing the oxidation of phenolic compounds.
The enzyme present in both liver and potatoes is catalase. Catalase helps break down hydrogen peroxide into water and oxygen. Liver and potatoes contain high levels of catalase to help protect cells from damage caused by reactive oxygen species.
When crushed potato is added to hydrogen peroxide, the enzyme catalase in the potato catalyzes the decomposition of hydrogen peroxide into water and oxygen gas. This reaction produces bubbling or foaming as the oxygen gas is released.
The hydrogen peroxide, H2O2 , is being decomposed into water and oxygen gas (the bubbles).
Mashed potatoes can stay white when freshly made because the cooking process breaks down enzymes in the potatoes that cause browning, such as polyphenol oxidase. Additionally, the mashing process incorporates air into the potatoes which can help prevent browning by creating a barrier between the potato and oxygen in the air.
Sobe Life Water contains some unusual ingredients such as acerola fruit extract, maca root extract, and yerba mate extract, in addition to more common ones like filtered water, sugar, and natural flavors. These ingredients are added to enhance the taste and nutritional profile of the beverage.