Abstract
Honey, pineapple, chilli pepper, and onion extracts were investigated for their ability to inhibit enzymatic browning in sweet potatoes. Honey had the highest inhibition (41.39%–48.0%), comparable with l-ascorbic acid. Heated onion extract increased polyphenol oxidase (PPO) inhibition by 2.5-fold when 4-methylcatechol was used as substrate. However, percentage inhibition decreased drastically (7.42%–19.67%) when heated pineapple extract was used. Fresh chilli pepper extract showed a higher PPO inhibition (45.97%) than that of heated extract. These natural inhibitors were also compared to synthetic inhibitors that ranked: l-cysteine > l-ascorbic acid > sodium chloride. l-cysteine was the most effective chemical inhibitor which inhibited up to 70.4% PPO activity. It was found that natural inhibitors extracted from common food items are able to control the enzymatic browning of sweet potato. These natural inhibitors extracts are safe to human and would also be potentially replaced chemical inhibitors for the preservation of other fruits as well as vegetables. 1 Practical applications Fruits and vegetables are prone to enzymatic browning. This is caused by the oxidation reaction of endogenous phenolic compounds, catalyzed by PPO. PPO oxidizes o-diphenols to o-quinones, which will turn into brown pigments as the o-quinones polymerize immediately. Enzymatic browning of fruits and vegetables always take places after harvest, during the post-harvest processing as well as storage. Thus, identification of suitable and acceptable inhibitors is important in order to prevent food browning and to increase the food marketability for food industry. This study indicated that sweet potato PPO was successfully inhibited by extracts from common food items such as honey, chilli pepper, pineapple, and onion which are safe for human consumption. Thus, these natural inhibitors could also be applied to similar food materials such as apples, star-fruit, and normal potatoes. We expect that the inhibitors examined in this study can be isolated and identified as lead molecules for the development of natural anti-browning food additives.
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Claims 6
Claim · model-written summary
Honey had the highest PPO-related browning inhibition in sweet potato (41.39%-48.0%), comparable with l-ascorbic acid.
- Taxon
- sweet potato
_Flower.jpg?width=60)
Ipomoea batatast0 - Treatment
- Honeye1
- Outcome
- inhibitione1
- Direction
- higheste1
- Value
- 41.39%–48.0%e1
- Comparator
- l-ascorbic acide1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Flower.jpg?width=500)
Verbatim
t0“Inhibition of enzymatic browning in sweet potato”
e1“Honey had the highest inhibition (41.39%–48.0%), comparable with l-ascorbic acid”
Claim · model-written summary
Heated onion extract increased PPO inhibition 2.5-fold in sweet potato when 4-methylcatechol was the substrate.
- Taxon
- sweet potatoIpomoea batatast0
- Treatment
- Heated onion extracte2
- Outcome
- polyphenol oxidase (PPO) inhibitione2
- Direction
- increasede2
- Value
- 2.5-folde2
- Qualifier
- when 4-methylcatechol was used as substratee2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Inhibition of enzymatic browning in sweet potato”
e2“Heated onion extract increased polyphenol oxidase (PPO) inhibition by 2.5-fold when 4-methylcatechol was used as substrate”
Claim · model-written summary
Percentage inhibition in sweet potato decreased drastically (7.42%-19.67%) with heated pineapple extract.
- Taxon
- sweet potatoIpomoea batatast0
- Treatment
- heated pineapple extracte3
- Outcome
- percentage inhibitione3
- Direction
- decreasede3
- Value
- 7.42%–19.67%e3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Inhibition of enzymatic browning in sweet potato”
e3“percentage inhibition decreased drastically (7.42%–19.67%) when heated pineapple extract was used”
Claim · model-written summary
Fresh chilli pepper extract gave higher PPO inhibition (45.97%) in sweet potato than heated extract.
- Taxon
- sweet potatoIpomoea batatast0
- Treatment
- Fresh chilli pepper extracte4
- Outcome
- PPO inhibitione4
- Direction
- highere4
- Value
- 45.97%e4
- Comparator
- heated extracte4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Inhibition of enzymatic browning in sweet potato”
e4“Fresh chilli pepper extract showed a higher PPO inhibition (45.97%) than that of heated extract”
Claim · model-written summary
Synthetic inhibitors ranked l-cysteine > l-ascorbic acid > sodium chloride for sweet potato browning inhibition.
- Taxon
- sweet potatoIpomoea batatast0
- Treatment
- synthetic inhibitorse5
- Outcome
- that ranked: l-cysteine > l-ascorbic acid > sodium chloridee5
- Direction
- rankede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Inhibition of enzymatic browning in sweet potato”
e5“synthetic inhibitors that ranked: l-cysteine > l-ascorbic acid > sodium chloride”
Claim · model-written summary
l-cysteine was the most effective chemical inhibitor and inhibited up to 70.4% of sweet potato PPO activity.
- Taxon
- sweet potatoIpomoea batatast0
- Treatment
- l-cysteinee6
- Outcome
- PPO activitye6
- Direction
- inhibitede6
- Value
- 70.4%e6
- Qualifier
- the most effective chemical inhibitore6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Inhibition of enzymatic browning in sweet potato”
e6“l-cysteine was the most effective chemical inhibitor which inhibited up to 70.4% PPO activity”
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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.