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Natural-based antioxidant extracts as potential mitigators of fruit browning

Authors :
Armando J. D. Silvestre
Ana Oliveira
Ana A. Vilas-Boas
Sílvia M. Rocha
Ana L. Amaro
Alexandre M A Fonseca
Manuela Pintado
Cindy Dias
Nélson Isidoro
Sónia A.O. Santos
Veritati - Repositório Institucional da Universidade Católica Portuguesa
Source :
Antioxidants, Vol 9, Iss 715, p 715 (2020), Antioxidants, Volume 9, Issue 8, Repositório Científico de Acesso Aberto de Portugal, Repositório Científico de Acesso Aberto de Portugal (RCAAP), instacron:RCAAP
Publication Year :
2020
Publisher :
MDPI, 2020.

Abstract

Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with the application of antioxidants, reducing/inhibiting the activity of these oxidative enzymes. In this study, strawberry tree (leaves and branches) and apple byproduct were the natural-based extracts (NES) selected, as potential tissue browning inhibitors, within a first screening of fifteen natural-based extracts with antioxidant properties. Phenolic profile, total phenolic content and antioxidant activity of the selected extracts were also performed as well as their depletion effect on the oxidative enzyme&rsquo<br />s activity and browning inhibiton in fresh-cut pears. Strawberry tree extracts (leaves and branches) revealed higher total phenolic content (207.97 &plusmn<br />0.01 mg GAE.gNES&minus<br />1 and 104.07 &plusmn<br />16.38 mg GAE.gNES&minus<br />1, respectively), confirmed by the plethora of phenolic compounds identified by LC-ESI-UHR-QqTOF-HRMS and quantified by HPLC. This phytochemical composition was reflected in the low IC50 against PPO and POX obtained. Despite the lower phenolic content (6.76 &plusmn<br />0.11 mg GAE.gNES&minus<br />1) and antioxidant activity (IC50 = 45.59 &plusmn<br />1.34 mg mL&minus<br />1), apple byproduct extract showed potential in delaying browning. This study highlights the opportunity of byproducts and agricultural wastes extracts as novel anti-browning agents.

Details

Language :
English
ISSN :
20763921
Volume :
9
Issue :
8
Database :
OpenAIRE
Journal :
Antioxidants
Accession number :
edsair.doi.dedup.....7c9614ee8e285fc26f72bc4d1097dabd