Abstract
The inhibitory effect of an onion extract on browning of potato was investigated. The addition of the heated onion extract to potato exhibited a marked inhibitory effect on potato polyphenol oxidase and the formation of a brown color. The inhibitory effect of the onion extract was dependent upon its heating temperature. The addition of both glycine and glucose increased the inhibitory effect of the onion extract toward potato polyphenol oxidase.
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The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 3
Claim · model-written summary
Heat-treated onion extract added to potato inhibited polyphenol oxidase and the formation of a brown color.
- Taxon
- potato
Solanum tuberosume1 - Treatment
- heated onion extracte2
- Outcome
- potato polyphenol oxidase and the formation of a brown colore2
- Direction
- inhibitorye2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The inhibitory effect of an onion extract on browning of potato was investigated”
e2“The addition of the heated onion extract to potato exhibited a marked inhibitory effect on potato polyphenol oxidase and the formation of a brown color”
Claim · model-written summary
The inhibitory effect of the onion extract on potato browning depended on its heating temperature.
- Taxon
- potatoSolanum tuberosume1
- Treatment
- heating temperaturee3
- Outcome
- inhibitory effecte3
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The inhibitory effect of an onion extract on browning of potato was investigated”
e3“The inhibitory effect of the onion extract was dependent upon its heating temperature”
Claim · model-written summary
Addition of both glycine and glucose increased the inhibitory effect of onion extract on potato polyphenol oxidase.
- Taxon
- potatoSolanum tuberosume1
- Treatment
- addition of both glycine and glucosee4
- Outcome
- inhibitory effect of the onion extract toward potato polyphenol oxidasee4
- Direction
- increasede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The inhibitory effect of an onion extract on browning of potato was investigated”
e4“The addition of both glycine and glucose increased the inhibitory effect of the onion extract toward potato polyphenol oxidase”
The same questions in other papers
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- positive
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- positive
- positive
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14 papers more in this group
See all 18 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.