Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage.

Highlights • Purslane extract greatly inhibited fresh-cut potato browning during 4 °C storage. • Purslane extract significantly suppressed the activities of PPO, POD and PAL. • Purslane extract could retain the membrane permeability, MDA content. • Medium concentration of purslane extract inhibited browning. Abstract Enzymatic browning is a crucial reaction affecting the quality of fresh-cut fruit and vegetables. Purslane is an edible Chinese folk medicine with extensive distribution and containing a lot of polyphenols and alkaloids. However, little research on its' anti-browning effect on fresh-cut food was reported. In this study, the effectiveness of 0.05% (w/w) purslane aqueous extract treatment efficiently inhibited the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia-lyase (PAL), the membrane integrity was effectively maintained, and malondialdehyde (MDA) content increases was retarded during whole storage period at 4 °C. Oddly, the higher purslane extract concentration, the lower endogenesis phenolic content. Additionally, thirty polyphenols and fifty-six alkaloids were found in purslane aqueous extract by LC-MS/MS. All results suggest that purslane aqueous extract is a promising nutritive anti-browning agent for fresh-cut potato. [ABSTRACT FROM AUTHOR]