Claim · model-written summary
Apple slices dipped in a solution of 0.001 M oxyresveratrol, 0.5 M isoascorbic acid, 0.05 M calcium chloride and 0.025 M acetylcysteine did not undergo substantial browning for 28 days at 4 degrees C.
- Taxon
- Apple
Malus domesticae3 - Treatment
- solution containing 0.001 M oxyresveratrol, 0.5 M isoascorbic acid, 0.05 M calcium chloride, and 0.025 M acetylcysteinee3
- Outcome
- browning reactione3
- Qualifier
- for 28 days at 4 degrees Ce3
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingDirectionValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Apple slice samples treated by dipping in a solution containing 0.001 M oxyresveratrol, 0.5 M isoascorbic acid, 0.05 M calcium chloride, and 0.025 M acetylcysteine did not undergo any substantial browning reaction for 28 days at 4 degrees C”
Title
Oxyresveratrol as an Antibrowning Agent for Cloudy Apple Juices and Fresh-Cut Apples
Haitao Li; Ka-Wing Cheng; Chi-Hin Cho; et al. Journal of Agricultural and Food Chemistry 2007. doi:10.1021/jf0630466
Other claims from this paper (4)
- Intervention effect Oxyresveratrol inhibited browning in cloudy apple juices at a concentration as low as 0.01%, similar to 4-hexylresorcinol.
- Intervention effect Mulberry twig extract showed remarkable antibrowning effects on cloudy apple juices.
- Intervention effect On fresh-cut apple slices, mulberry twig extract and oxyresveratrol needed combination with at least ascorbic acid to show antibrowning effects.
- Intervention effect Mulberroside A did not show antibrowning effects on cloudy apple juices.