Literature DB >> 26213057

Inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and browning in potato and apple puree.

Sukhontha Sukhonthara1, Kunwadee Kaewka2, Chockchai Theerakulkait3.   

Abstract

Full-fatted and commercially defatted rice bran extracts (RBE and CDRBE) were evaluated for their ability to inhibit enzymatic browning in potato and apple. RBE showed more effective inhibition of polyphenol oxidase (PPO) activity and browning in potato and apple as compared to CDRBE. Five phenolic compounds in RBE and CDRBE (protocatechuic acid, vanillic acid, p-coumaric acid, ferulic acid and sinapic acid) were identified by HPLC. They were then evaluated for their important role in the inhibition using a model system which found that ferulic acid in RBE and p-coumaric acid in CDRBE were active in enzymatic browning inhibition of potato and apple. p-Coumaric acid exhibited the highest inhibitory effect on potato and apple PPO (p ⩽ 0.05). Almost all phenolic compounds showed higher inhibitory effect on potato and apple PPO than 100 ppm citric acid.
Copyright © 2015 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Apple; Browning; Polyphenol oxidase; Potato; Rice bran

Mesh：

Substances：

Year:  2015        PMID： 26213057     DOI： 10.1016/j.foodchem.2015.06.016

Source DB:  PubMed          Journal:  Food Chem        ISSN： 0308-8146            Impact factor:   7.514


  7 in total

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  7 in total

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