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Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism.
- Source :
-
Food chemistry [Food Chem] 2015 Jun 15; Vol. 177, pp. 376-81. Date of Electronic Publication: 2015 Jan 19. - Publication Year :
- 2015
-
Abstract
- The effect of fumigation with hydrogen sulfide (H2S) gas on inhibiting enzymatic browning of fresh-cut lotus root slices was investigated. Browning degree, changes in color, total phenol content, superoxide anion production rate (O2(-)), H2O2 content, antioxidant capacities (DPPH radical scavenging ability, ABTS radical scavenging activity and the reducing power) and activities of the phenol metabolism-associated enzymes including phenylalanine ammonialyase (PAL), catalase (CAT), peroxidase (POD), polyphenol oxidase (PPO) were evaluated. The results showed that treatment with 15 μl L(-1) H2S significantly inhibited the browning of fresh-cut lotus root slices (P<0.05), reduced significantly O2(-) production rate and H2O2 content, and enhanced antioxidant capacities (P<0.05). PPO and POD activities in the fresh-cut lotus root slices were also significantly inhibited by treatment with H2S (P<0.05). This study suggested that treatment with exogenous H2S could inhibit the browning of fresh-cut lotus root slices by enhancing antioxidant capacities to alleviate the oxidative damage.<br /> (Copyright © 2015 Elsevier Ltd. All rights reserved.)
- Subjects :
- Catalase metabolism
Catechol Oxidase metabolism
Color
Hydrogen Peroxide metabolism
Lotus drug effects
Oxidation-Reduction
Peroxidase metabolism
Phenols chemistry
Plant Proteins metabolism
Plant Tubers drug effects
Plant Tubers metabolism
Hydrogen Sulfide pharmacology
Lotus metabolism
Phenols metabolism
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 177
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 25660900
- Full Text :
- https://doi.org/10.1016/j.foodchem.2015.01.065