Control of Enzymatic Browning in Apple and Potato Purees by Using Guava Extract
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Published:
Sep 10, 2015
Keywords:
apple enzymatic browning guava polyphenol oxidase potato
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Abstract
Control of polyphenol oxidase (PPO) and browning prevention in apple and potato purees by using guava extract (GE) compared with distilled water (DW) were studied at 4 concentrations, including 25%GE (0.24 g wet guava pulp/mL of the extract), 50%GE (0.48 g wet guava pulp/mL of the extract), 75%GE (0.72 g wet guava pulp/mL of the extract), and 100%GE (0.97 g wet guava pulp/mL of the extract). After storage for 5 h, the browning value of apple and potato purees blended with 100%GE was significantly lower than those treated with 50%GE, 25%GE, and DW (p≤0.05). The L* value of apple puree treated with 100%GE was significantly higher than those treated with others (p≤0.05), while L* value of potato puree treated with 100%GE was not significantly higher than that treated with 75%GE (p>0.05), but significantly higher than those treated with others (p≤0.05) during storage. The inhibitions of both PPOs were increased by increasing in guava extracted concentration. The most effectiveness in inhibition of apple and potato PPO activity was 74.53±0.41% and 64.62±0.52%, respectively. Moreover, 100%GE exhibited a higher inhibitory effect on apple PPO than 0.02% w/v citric acid and 0.02% w/v ascorbic acid, while it exhibited a higher inhibitory effect on potato PPO than 0.02% w/v citric acid, and showed similar inhibitory effect to 0.02% w/v ascorbic acid. 100%GE showed the highest total phenolic compound and 0.02% w/v ascorbic acid content values of 880.73±2.15 µg gallic acid equivalent (GAE)/mL sample and 122.67±2.02 µg/mL, respectively. In conclusion, GE possessed effective inhibitors against enzymatic browning in apple and potato purees.
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Thipnate, P., & Sukhonthara, S. (2015). Control of Enzymatic Browning in Apple and Potato Purees by Using Guava Extract. Science, Engineering and Health Studies, 9(2), 59–68. Retrieved from https://li01.tci-thaijo.org/index.php/sehs/article/view/39506
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Research Articles
References
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Altunkaya, A. and GÖkmen, V. (2011). Effect of grape seed extract on phenolic profile and browning of fresh-cut lettuce (L. sativa). Journal of Food Biochemistry, 36(3): 268-274.
Aydemir, T. (2004). Partial purification and characterization of polyphenol oxidase from artichoke (Cynara scolymus L.) heads. Food Chemistry, 87: 59-67.
Cai, Y., Luo, Q., Sun, M., and Corke, H. (2004). Antioxidant activity and phenolic compound of 112 traditional Chinese medicinal plants associated with anticancer. Life Science, 74: 2157-2184.
Chaisakdanugull, C., Theerakulkait, C., and Wrolstad, R. E. (2007). Pineapple juice and its fractions in enzymatic browning inhibition of banana [Musa (AAA Group) Gros Michel]. Journal of Agricultural and Food Chemistry, 55(10): 4252-4257.
Chen, L., Metha, A., Berenbaum, M., Zangerl, A. R., and Engeseth, N. J. (2000). Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates. Journal of Agricultural and Food Chemistry, 48(10): 4997-5000.
Chiavaro, E., Barbanti, D., Vittadini, E., and Massini, R. (2006). The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata). Journal of Food Engineering, 77(1): 169-178.
Coetzer, C., Corsini, D., Love, S., Pavek, J., and Tumer, N. (2001). Control of enzymatic browning in potato (Solanum tuberosum L.) by sense and antisense RNA from tomato polyphenol oxidase. Journal of Agricultural and Food Chemistry, 49(10): 652-657.
Duangmal, K., and Owusu-Apenten, R. K. (1999). A comparative study of polyphenol oxidases from aro (Colocasia esculenta) and potato (Solanum tuberosum var. Romano). Food Chemistry 64: 351-359.
Fante, L., Scher, C. F., Noreña, C. P. Z., and Rios, A. O. (2013). Study of enzyme inactivation using steam in yacon (Smallanthus sonchifolius) roots. Journal of Food Processing and Preservation,37(1): 16-24.
Gacche, R. N., Shinde, B. T., Dhole, N. A., Pund, M. M., and Jadhav, A. D. (2009). Evaluation of floral honey for inhibition of polyphenol oxidases-mediated browning, antioxidant and antimicrobial activities. Journal of Food Biochemistry, 33(5): 693–706.
Girelli, A. M., Mattei, E., Messina, A., and Tarola, A. M. (2004). Inhibition of polyphenol oxidases activity by various dipeptides. Journal of Agricultural and Food Chemistry, 52(10): 2741-2745.
Gómez-López, V. M. (2002). Some biochemical properties of polyphenol oxidase from two varieties of avocado. Food Chemistry,77: 163-169.
Guerrero-Beltrán, J. A., Swanson, B. G., and Barbosa-Cánovas, G. V. (2005). Inhibition of polyphenol oxidase in mango puree with 4-hexylresorcinol, cysteine and ascorbic acid. LWT - Food Science and Technology, 38(6): 625-630.
Gutiérrez, R. M. P., Mitchell, S., and Solis, R. V. (2008). Psidium guajava: A review of its traditional uses, phytochemistry and pharmacology. Journal of Ethnopharmacology, 117(1): 1-27.
Jang, M. S., Sanada, A., Ushio, H., Tanaka, M., and Ohshima, T. (2002). Inhibitory effects of ‘Enokitake’ mushroom extracts on polyphenol oxidase and prevention of apple browning. Lebensmittel-Wissenschaft und-Technologie, 35(8): 697-702.
Jiménez-Escrig, A., Rincόn, M., Pulido, R., and Saura-Calixto, F. (2001). Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber. Journal of Agricultural and Food Chemistry, 49(11): 5489-5493.
Kaaber, L., Martinsen, B. K., Brathen, E., and Shomer, I. (2002). Browning inhibition and textural changes of pre-peeled potatoes caused by anaerobic conditions. Lebensmittel-Wissenschaft und-Technologie, 35(6): 526-531.
Kahn, V. (1985). Effect of protein, protein hydrolysates and amino acids on o-ihydroxyphenolase activity of mushroom, avocado and banana. Journal of Food Science,50(1): 111-115.
Kim, M. J., Kim, C. Y., and Park, I. (2005). Prevention of enzymatic browning of pear by onion extract. Food Chemistry, 89: 181-184.
Komiyama, Y., Tsuji, M., and Iwata, T. (1991). Effect of acetone soluble fraction from various fruits on enzymatic browning. Nippon Shokuhin Kogyo Gakkaishi, 38(3): 177–183. (in Japanese)
Kubglomsong, S., and Theerakulkait, C. (2014). Effect of rice bran protein extract on enzymatic browning inhibition in vegetable and fruit puree. Kasetsart Journal (Natural Science), 48(2): 205-213.
Kubo, I., Chen, Q. X., and Nihei, K. I. (2003). Molecular design of antibrowning agents: antioxidative tyrosinase inhibitors. Food Chemistry, 81: 241-247.
Labuza, T. P., Lillemo, J. H., and Taoukis, P. S. (1990). Inhibition polyphenol oxidase by proteolytic enzymes “Killer Enzymes”. In Symposium on The 20th International Symposium International Federation of Fruit Juice Producers, Paris, France.
Lee, M. K. (2007). Inhibitory effect of banana polyphenol oxidase during ripening of banana by onion extract and Maillard reaction products. Food Chemistry, 102: 146-149.
Lee, M. K., Kim, Y. M., Kim, N. Y., Kim, G. N., Kim, S. H., Bang, K. S., and Park, I. (2002). Prevention of browning in potato with a heat-treated onion extract. Bioscience Biotechnology and Biochemistry,66(4): 856-858.
Lee, M. Y., Lee, M. K., and Park, I. (2007). Inhibitory effect of onion extract on polyphenol oxidase and enzymatic browning of taro (Colocasia antiquorum var. esculenta). Food Chemistry, 105: 528-532.
Li, H., Cheng, K. W., Cho, C. H., He, Z., and Wang, M. (2007). Oxyresvertrol as an antibrowning agent for cloudy apple juice and fresh-cut apple. Journal of Agricultural and Food Chemistry, 55(7): 2604-2610.
Lozano-de-Gonzalez, P. G., Barrett, D. M., Wrolstad, R. E., and Durst, R. W. (1993). Enzymatic browning inhibited in fresh and dried apple rings by pineapples juice. Journal of Food Science, 58: 399-404.
Macrae, A. R. and Duggleby, R. G. (1968). Substrate and inhibitors of potato tuber phenolase. Phytochemistry, 7: 855-861.
Miyazawa, M., Oshima, T., Koshio, K., Itsuzaki, Y., and Anazai, J. (2003). Tyrosinase inhibitor from black rice bran. Journal of Agricultural and Food Chemistry, 51(24): 6953-6956.
Moline, H. E., Buta, J. G., and Newman, I. M. (1999) Prevention of browning of banana slices using natural products and their derivatives. Journal of Food Quality, 22(5): 499-511.
Momtaz, S., Mapunya, B. M., Houghton, P. J., Edgerly, C., Hussein, A., Naidoo, S., and Lall, N. (2008). Tyrosinase inhibition by extracts and constituents of Sideroxylon inerme L. stem bark, used in South Africa for skin lightening. Journal of Ethnopharmacology, 119(3): 507-512.
Murata, M., Tsurutani, M., Tomita, M., Homma, S., and Kaneko, K. (1995). Relationship between apple ripening and browning: changes in polyphenol content and polyphenol oxidase. Journal of Agricultural and Food Chemistry, 43: 1115–1121.
Oszmianski, J. and Lee, C. Y. (1990). Inhibition of polyphenol oxidase activity and browning by honey. Journal of Agricultural and Food Chemistry, 38: 1892–1895.
Özoglu, H. and Bayindirli, A. (2002). Inhibition of enzymatic browning in cloudy apple juice with selected antibrowning agents. Food Control, 13(4): 213–221.
Pedreschi, F., Moyano, P., Kaack, K., and Granby, K. (2005). Color changes and acrylamide formation in fried potato slices. Food Research International, 38(1): 1-9.
Roldán, E., Sánchez-Moreno, C., de Ancos, B., and Cano, M. P. (2008). Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties. Food Chemistry, 108: 907-916.
Sannomaru, Y., Katayama, O., Kashimura, Y., and Kaneko, K. (1998). Effects of polyphenol content and polyphenoloxidase activity on browning reaction of apple fruits. Nippon Shokuhin Kagaku Kogaku Kaishi, 45(1): 28–36. (in Japanese)
Schulbach, K. F., Johnson, J. V., Simonne, A. H., Kim, J. M., Jeong, Y., Yagiz, Y., and Marshall, M. R. (2013). Polyphenol oxidase inhibitor from blue mussel (Mytilus edulis) extract. Journal of Food cience, 78: 425-431.
Severini, C., Baiano, A., De Pilli, T., Romaniello, R., and Derossi, A. (2003). Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions. LWT - Food Science and Technology, 36(7): 657-665.
Son, S. M., Moon, K. D., and Lee, C. Y. (2000). Rhubarb juice as a natural antibrowning agent. Journal of Food Science, 65(8): 1288-1289.
Soysal, Ç. (2009). Effects of green tea extract on “golden delicious” apple polyphenol oxidase and its browning. Journal of Food Biochemistry, 33(1): 134–148.
Stebbins, R. L., Duncan, A., Compton, C., and Duncan, D. (1991). Taste ratings of new apple cultivars. Fruit Varieties Journal, 45: 37–44.
Sukhonthara, S. and Theerakulkait, C. (2012). Inhibitory effect of rice bran extract on polyphenol oxidase of potato and banana. International Journal of Food Science and Technology, 47(3): 482–487.
Toivonen, P. M. A. (2006). Fresh-cut apples: Challenges and opportunities for multi-disciplinary research. Canadian Journal Plant Science, 86: 1361-1368.
Yoshida, Y., Fan, X., and Patterson, M. (1995). “Fuji” apple. Fruit varieties Journal, 49: 194–197.
Walker, J. R. L. (1976). The control of enzymic browning in fruit juices by cinnamic acids. Journal of Food Science and Technology, 11: 341-345.
Walker, J. R. L. and Wilson, E. L. (1975). Studies on the enzymatic browning of apples: Inhibition of apple o-diphenol oxidase by phenolic acids. Journal of the Science of Food and Agriculture,26: 1825-1830.
Zabidah, A. A., Kong, K. W., and Amin, I. (2011). Antioxidant properties of tropical juices and their effects on in vitro hemoglobin and low density lipoprotein (LDL) oxidations. International Food Research Journal, 18: 549-556.
Zocca, F., Lomolino, G., and Lante, A. (2011). Dog rose and pomegranate extracts as agents to control enzymatic browning. Food Research International, 44(4): 957–963.
Altunkaya, A. and GÖkmen, V. (2011). Effect of grape seed extract on phenolic profile and browning of fresh-cut lettuce (L. sativa). Journal of Food Biochemistry, 36(3): 268-274.
Aydemir, T. (2004). Partial purification and characterization of polyphenol oxidase from artichoke (Cynara scolymus L.) heads. Food Chemistry, 87: 59-67.
Cai, Y., Luo, Q., Sun, M., and Corke, H. (2004). Antioxidant activity and phenolic compound of 112 traditional Chinese medicinal plants associated with anticancer. Life Science, 74: 2157-2184.
Chaisakdanugull, C., Theerakulkait, C., and Wrolstad, R. E. (2007). Pineapple juice and its fractions in enzymatic browning inhibition of banana [Musa (AAA Group) Gros Michel]. Journal of Agricultural and Food Chemistry, 55(10): 4252-4257.
Chen, L., Metha, A., Berenbaum, M., Zangerl, A. R., and Engeseth, N. J. (2000). Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates. Journal of Agricultural and Food Chemistry, 48(10): 4997-5000.
Chiavaro, E., Barbanti, D., Vittadini, E., and Massini, R. (2006). The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata). Journal of Food Engineering, 77(1): 169-178.
Coetzer, C., Corsini, D., Love, S., Pavek, J., and Tumer, N. (2001). Control of enzymatic browning in potato (Solanum tuberosum L.) by sense and antisense RNA from tomato polyphenol oxidase. Journal of Agricultural and Food Chemistry, 49(10): 652-657.
Duangmal, K., and Owusu-Apenten, R. K. (1999). A comparative study of polyphenol oxidases from aro (Colocasia esculenta) and potato (Solanum tuberosum var. Romano). Food Chemistry 64: 351-359.
Fante, L., Scher, C. F., Noreña, C. P. Z., and Rios, A. O. (2013). Study of enzyme inactivation using steam in yacon (Smallanthus sonchifolius) roots. Journal of Food Processing and Preservation,37(1): 16-24.
Gacche, R. N., Shinde, B. T., Dhole, N. A., Pund, M. M., and Jadhav, A. D. (2009). Evaluation of floral honey for inhibition of polyphenol oxidases-mediated browning, antioxidant and antimicrobial activities. Journal of Food Biochemistry, 33(5): 693–706.
Girelli, A. M., Mattei, E., Messina, A., and Tarola, A. M. (2004). Inhibition of polyphenol oxidases activity by various dipeptides. Journal of Agricultural and Food Chemistry, 52(10): 2741-2745.
Gómez-López, V. M. (2002). Some biochemical properties of polyphenol oxidase from two varieties of avocado. Food Chemistry,77: 163-169.
Guerrero-Beltrán, J. A., Swanson, B. G., and Barbosa-Cánovas, G. V. (2005). Inhibition of polyphenol oxidase in mango puree with 4-hexylresorcinol, cysteine and ascorbic acid. LWT - Food Science and Technology, 38(6): 625-630.
Gutiérrez, R. M. P., Mitchell, S., and Solis, R. V. (2008). Psidium guajava: A review of its traditional uses, phytochemistry and pharmacology. Journal of Ethnopharmacology, 117(1): 1-27.
Jang, M. S., Sanada, A., Ushio, H., Tanaka, M., and Ohshima, T. (2002). Inhibitory effects of ‘Enokitake’ mushroom extracts on polyphenol oxidase and prevention of apple browning. Lebensmittel-Wissenschaft und-Technologie, 35(8): 697-702.
Jiménez-Escrig, A., Rincόn, M., Pulido, R., and Saura-Calixto, F. (2001). Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber. Journal of Agricultural and Food Chemistry, 49(11): 5489-5493.
Kaaber, L., Martinsen, B. K., Brathen, E., and Shomer, I. (2002). Browning inhibition and textural changes of pre-peeled potatoes caused by anaerobic conditions. Lebensmittel-Wissenschaft und-Technologie, 35(6): 526-531.
Kahn, V. (1985). Effect of protein, protein hydrolysates and amino acids on o-ihydroxyphenolase activity of mushroom, avocado and banana. Journal of Food Science,50(1): 111-115.
Kim, M. J., Kim, C. Y., and Park, I. (2005). Prevention of enzymatic browning of pear by onion extract. Food Chemistry, 89: 181-184.
Komiyama, Y., Tsuji, M., and Iwata, T. (1991). Effect of acetone soluble fraction from various fruits on enzymatic browning. Nippon Shokuhin Kogyo Gakkaishi, 38(3): 177–183. (in Japanese)
Kubglomsong, S., and Theerakulkait, C. (2014). Effect of rice bran protein extract on enzymatic browning inhibition in vegetable and fruit puree. Kasetsart Journal (Natural Science), 48(2): 205-213.
Kubo, I., Chen, Q. X., and Nihei, K. I. (2003). Molecular design of antibrowning agents: antioxidative tyrosinase inhibitors. Food Chemistry, 81: 241-247.
Labuza, T. P., Lillemo, J. H., and Taoukis, P. S. (1990). Inhibition polyphenol oxidase by proteolytic enzymes “Killer Enzymes”. In Symposium on The 20th International Symposium International Federation of Fruit Juice Producers, Paris, France.
Lee, M. K. (2007). Inhibitory effect of banana polyphenol oxidase during ripening of banana by onion extract and Maillard reaction products. Food Chemistry, 102: 146-149.
Lee, M. K., Kim, Y. M., Kim, N. Y., Kim, G. N., Kim, S. H., Bang, K. S., and Park, I. (2002). Prevention of browning in potato with a heat-treated onion extract. Bioscience Biotechnology and Biochemistry,66(4): 856-858.
Lee, M. Y., Lee, M. K., and Park, I. (2007). Inhibitory effect of onion extract on polyphenol oxidase and enzymatic browning of taro (Colocasia antiquorum var. esculenta). Food Chemistry, 105: 528-532.
Li, H., Cheng, K. W., Cho, C. H., He, Z., and Wang, M. (2007). Oxyresvertrol as an antibrowning agent for cloudy apple juice and fresh-cut apple. Journal of Agricultural and Food Chemistry, 55(7): 2604-2610.
Lozano-de-Gonzalez, P. G., Barrett, D. M., Wrolstad, R. E., and Durst, R. W. (1993). Enzymatic browning inhibited in fresh and dried apple rings by pineapples juice. Journal of Food Science, 58: 399-404.
Macrae, A. R. and Duggleby, R. G. (1968). Substrate and inhibitors of potato tuber phenolase. Phytochemistry, 7: 855-861.
Miyazawa, M., Oshima, T., Koshio, K., Itsuzaki, Y., and Anazai, J. (2003). Tyrosinase inhibitor from black rice bran. Journal of Agricultural and Food Chemistry, 51(24): 6953-6956.
Moline, H. E., Buta, J. G., and Newman, I. M. (1999) Prevention of browning of banana slices using natural products and their derivatives. Journal of Food Quality, 22(5): 499-511.
Momtaz, S., Mapunya, B. M., Houghton, P. J., Edgerly, C., Hussein, A., Naidoo, S., and Lall, N. (2008). Tyrosinase inhibition by extracts and constituents of Sideroxylon inerme L. stem bark, used in South Africa for skin lightening. Journal of Ethnopharmacology, 119(3): 507-512.
Murata, M., Tsurutani, M., Tomita, M., Homma, S., and Kaneko, K. (1995). Relationship between apple ripening and browning: changes in polyphenol content and polyphenol oxidase. Journal of Agricultural and Food Chemistry, 43: 1115–1121.
Oszmianski, J. and Lee, C. Y. (1990). Inhibition of polyphenol oxidase activity and browning by honey. Journal of Agricultural and Food Chemistry, 38: 1892–1895.
Özoglu, H. and Bayindirli, A. (2002). Inhibition of enzymatic browning in cloudy apple juice with selected antibrowning agents. Food Control, 13(4): 213–221.
Pedreschi, F., Moyano, P., Kaack, K., and Granby, K. (2005). Color changes and acrylamide formation in fried potato slices. Food Research International, 38(1): 1-9.
Roldán, E., Sánchez-Moreno, C., de Ancos, B., and Cano, M. P. (2008). Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties. Food Chemistry, 108: 907-916.
Sannomaru, Y., Katayama, O., Kashimura, Y., and Kaneko, K. (1998). Effects of polyphenol content and polyphenoloxidase activity on browning reaction of apple fruits. Nippon Shokuhin Kagaku Kogaku Kaishi, 45(1): 28–36. (in Japanese)
Schulbach, K. F., Johnson, J. V., Simonne, A. H., Kim, J. M., Jeong, Y., Yagiz, Y., and Marshall, M. R. (2013). Polyphenol oxidase inhibitor from blue mussel (Mytilus edulis) extract. Journal of Food cience, 78: 425-431.
Severini, C., Baiano, A., De Pilli, T., Romaniello, R., and Derossi, A. (2003). Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions. LWT - Food Science and Technology, 36(7): 657-665.
Son, S. M., Moon, K. D., and Lee, C. Y. (2000). Rhubarb juice as a natural antibrowning agent. Journal of Food Science, 65(8): 1288-1289.
Soysal, Ç. (2009). Effects of green tea extract on “golden delicious” apple polyphenol oxidase and its browning. Journal of Food Biochemistry, 33(1): 134–148.
Stebbins, R. L., Duncan, A., Compton, C., and Duncan, D. (1991). Taste ratings of new apple cultivars. Fruit Varieties Journal, 45: 37–44.
Sukhonthara, S. and Theerakulkait, C. (2012). Inhibitory effect of rice bran extract on polyphenol oxidase of potato and banana. International Journal of Food Science and Technology, 47(3): 482–487.
Toivonen, P. M. A. (2006). Fresh-cut apples: Challenges and opportunities for multi-disciplinary research. Canadian Journal Plant Science, 86: 1361-1368.
Yoshida, Y., Fan, X., and Patterson, M. (1995). “Fuji” apple. Fruit varieties Journal, 49: 194–197.
Walker, J. R. L. (1976). The control of enzymic browning in fruit juices by cinnamic acids. Journal of Food Science and Technology, 11: 341-345.
Walker, J. R. L. and Wilson, E. L. (1975). Studies on the enzymatic browning of apples: Inhibition of apple o-diphenol oxidase by phenolic acids. Journal of the Science of Food and Agriculture,26: 1825-1830.
Zabidah, A. A., Kong, K. W., and Amin, I. (2011). Antioxidant properties of tropical juices and their effects on in vitro hemoglobin and low density lipoprotein (LDL) oxidations. International Food Research Journal, 18: 549-556.
Zocca, F., Lomolino, G., and Lante, A. (2011). Dog rose and pomegranate extracts as agents to control enzymatic browning. Food Research International, 44(4): 957–963.