Evaluation of natural extracts as potential enzymatic browning inhibitors

Detalhes bibliográficos
Autor(a) principal: Dias, Cindy
Data de Publicação: 2018
Outros Autores: Amaro, Ana, Salvador, Ângelo, Rocha, Sílvia, Silvestre, Armando, Isidoro, Nélson, Pintado, Manuela
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/46838
Resumo: Enzymatic browning in fruits represents a difficult problem for Food Industry, especially with recent restrictions in the use of synthetic antioxidants. It is often associated with undesirable off-flavors and negative effects on taste and nutritional value. This physiological disorder is mainly due to the oxidation of natural phenolic compounds into quinones that are polymerized to brown pigments by polyphenol oxidase (PPO). Peroxidase (POX) is also alleged to be related to browning development, by inducing H2O2 oxidation of phenolic compounds. Prevention of browning reactions, catalyzed by these enzymes, has traditionally been accomplished by various chemicals, as ascorbic and citric acids. Partial control of this disorder can be obtained with the application of antioxidants, which compete with common substracts for the enzymatic activity. This study assessed the potential of natural extracts, with antioxidant properties (such as soy protein concentrate, extracts of apple byproduct and olive leaves) as novel enzymatic browning inhibitors. The antioxidant capacity was assessed by the radical scavenging assay using ABTS+ radical. The natural extracts inhibitory effect on PPO and POX activity was evaluated using a spectrophotometric assay by reaction of the natural extracts with the pure enzymes, using catechol and guaiacol as substrates, respectively. The present study demonstrated that olive leaves had the highest antioxidant capacity (2.688 ± 0.006 mg/mL TEAC equivalent), however, apple byproduct was the most effective on PPO and POX activity inhibition. The study has practical implications in generating novel natural extracts with potential application as anti-browning agents.
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spelling Evaluation of natural extracts as potential enzymatic browning inhibitorsPhenolic compoundsAntioxidantsFruit browningOxidative enzymesEnzymatic browning in fruits represents a difficult problem for Food Industry, especially with recent restrictions in the use of synthetic antioxidants. It is often associated with undesirable off-flavors and negative effects on taste and nutritional value. This physiological disorder is mainly due to the oxidation of natural phenolic compounds into quinones that are polymerized to brown pigments by polyphenol oxidase (PPO). Peroxidase (POX) is also alleged to be related to browning development, by inducing H2O2 oxidation of phenolic compounds. Prevention of browning reactions, catalyzed by these enzymes, has traditionally been accomplished by various chemicals, as ascorbic and citric acids. Partial control of this disorder can be obtained with the application of antioxidants, which compete with common substracts for the enzymatic activity. This study assessed the potential of natural extracts, with antioxidant properties (such as soy protein concentrate, extracts of apple byproduct and olive leaves) as novel enzymatic browning inhibitors. The antioxidant capacity was assessed by the radical scavenging assay using ABTS+ radical. The natural extracts inhibitory effect on PPO and POX activity was evaluated using a spectrophotometric assay by reaction of the natural extracts with the pure enzymes, using catechol and guaiacol as substrates, respectively. The present study demonstrated that olive leaves had the highest antioxidant capacity (2.688 ± 0.006 mg/mL TEAC equivalent), however, apple byproduct was the most effective on PPO and POX activity inhibition. The study has practical implications in generating novel natural extracts with potential application as anti-browning agents.Veritati - Repositório Institucional da Universidade Católica PortuguesaDias, CindyAmaro, AnaSalvador, ÂngeloRocha, SílviaSilvestre, ArmandoIsidoro, NélsonPintado, Manuela2024-10-02T14:14:21Z20182018-01-01T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10400.14/46838enginfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-10-08T01:38:29Zoai:repositorio.ucp.pt:10400.14/46838Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-10-08T01:38:29Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Evaluation of natural extracts as potential enzymatic browning inhibitors
title Evaluation of natural extracts as potential enzymatic browning inhibitors
spellingShingle Evaluation of natural extracts as potential enzymatic browning inhibitors
Dias, Cindy
Phenolic compounds
Antioxidants
Fruit browning
Oxidative enzymes
title_short Evaluation of natural extracts as potential enzymatic browning inhibitors
title_full Evaluation of natural extracts as potential enzymatic browning inhibitors
title_fullStr Evaluation of natural extracts as potential enzymatic browning inhibitors
title_full_unstemmed Evaluation of natural extracts as potential enzymatic browning inhibitors
title_sort Evaluation of natural extracts as potential enzymatic browning inhibitors
author Dias, Cindy
author_facet Dias, Cindy
Amaro, Ana
Salvador, Ângelo
Rocha, Sílvia
Silvestre, Armando
Isidoro, Nélson
Pintado, Manuela
author_role author
author2 Amaro, Ana
Salvador, Ângelo
Rocha, Sílvia
Silvestre, Armando
Isidoro, Nélson
Pintado, Manuela
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Dias, Cindy
Amaro, Ana
Salvador, Ângelo
Rocha, Sílvia
Silvestre, Armando
Isidoro, Nélson
Pintado, Manuela
dc.subject.por.fl_str_mv Phenolic compounds
Antioxidants
Fruit browning
Oxidative enzymes
topic Phenolic compounds
Antioxidants
Fruit browning
Oxidative enzymes
description Enzymatic browning in fruits represents a difficult problem for Food Industry, especially with recent restrictions in the use of synthetic antioxidants. It is often associated with undesirable off-flavors and negative effects on taste and nutritional value. This physiological disorder is mainly due to the oxidation of natural phenolic compounds into quinones that are polymerized to brown pigments by polyphenol oxidase (PPO). Peroxidase (POX) is also alleged to be related to browning development, by inducing H2O2 oxidation of phenolic compounds. Prevention of browning reactions, catalyzed by these enzymes, has traditionally been accomplished by various chemicals, as ascorbic and citric acids. Partial control of this disorder can be obtained with the application of antioxidants, which compete with common substracts for the enzymatic activity. This study assessed the potential of natural extracts, with antioxidant properties (such as soy protein concentrate, extracts of apple byproduct and olive leaves) as novel enzymatic browning inhibitors. The antioxidant capacity was assessed by the radical scavenging assay using ABTS+ radical. The natural extracts inhibitory effect on PPO and POX activity was evaluated using a spectrophotometric assay by reaction of the natural extracts with the pure enzymes, using catechol and guaiacol as substrates, respectively. The present study demonstrated that olive leaves had the highest antioxidant capacity (2.688 ± 0.006 mg/mL TEAC equivalent), however, apple byproduct was the most effective on PPO and POX activity inhibition. The study has practical implications in generating novel natural extracts with potential application as anti-browning agents.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018-01-01T00:00:00Z
2024-10-02T14:14:21Z
dc.type.driver.fl_str_mv conference object
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/46838
url http://hdl.handle.net/10400.14/46838
dc.language.iso.fl_str_mv eng
language eng
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dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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