Abstract
Natural plant extracts have emerged as a potential alternative to sulphites in minimally processed potatoes. The aim of this study was to evaluate the inhibitory capacity of various plant extracts on potato polyphenol oxidase (pPPO) and to optimize the extraction conditions for preventing browning in fresh-cut potatoes (cv. Monalisa). Fifteen aqueous plant extracts were characterized by their total phenolic content (TPC), antioxidant activity (AA) and their pPPO. Clove extract showed the highest TPC and AA among all plant extracts. Garlic, green tea and wheat bran and, clove and marjoram have a pPPO inhibition >50% at the lowest (1–25 g GAE L−1 extract) and highest (200–350 g GAE L−1 extract) range of TPC, respectively. The green tea extract was selected for further evaluation due to its high capacity to inhibit pPPO activity regardless of the solution concentration. The optimum extraction conditions and treatment concentration were 55 °C, 7 min and 50 mL L−1 of original extract solution. These conditions guaranteed the conservation of fresh-cut potato colour mainly preventing the reduction of luminosity parameter. Green tea extract controlled browning in fresh-cut potatoes (cv. Monalisa) for 14 days when stored at 4 °C.
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Claims 7
Claim · model-written summary
Clove extract had the highest phenolic content and antioxidant activity.
- Taxon
- potato
Solanum tuberosumt0 - Treatment
- Clove extracte0
- Outcome
- TPC and AAe0
- Direction
- higheste0
- Comparator
- all plant extractse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Clove extract showed the highest TPC and AA among all plant extracts”
t0“potato polyphenol oxidase”
Claim · model-written summary
Garlic, green tea and wheat bran extracts each inhibited potato polyphenol oxidase by more than 50% at low phenolic content.
- Taxon
- potatoSolanum tuberosumt0
- Treatment
- Garlic, green tea and wheat brane0
- Outcome
- pPPO inhibitione0
- Value
- >50%e0
- Qualifier
- lowest (1–25 g GAE L−1 extract)e0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic, green tea and wheat bran and, clove and marjoram have a pPPO inhibition >50% at the lowest (1–25 g GAE L−1 extract) and highest (200–350 g GAE L−1 extract) range of TPC, respectively”
t0“potato polyphenol oxidase”
Claim · model-written summary
Clove and marjoram extracts inhibited potato polyphenol oxidase by more than 50% at high phenolic content.
- Taxon
- potatoSolanum tuberosumt0
- Treatment
- clove and marjorame0
- Outcome
- pPPO inhibitione0
- Value
- >50%e0
- Qualifier
- highest (200–350 g GAE L−1 extract)e0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“clove and marjoram have a pPPO inhibition >50% at the lowest (1–25 g GAE L−1 extract) and highest (200–350 g GAE L−1 extract) range of TPC, respectively”
t0“potato polyphenol oxidase”
Claim · model-written summary
Green tea extract strongly inhibited potato polyphenol oxidase regardless of concentration.
- Taxon
- potatoSolanum tuberosumt0
- Treatment
- green tea extracte0
- Outcome
- pPPO activitye0
- Direction
- inhibite0
- Qualifier
- regardless of the solution concentratione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“green tea extract was selected for further evaluation due to its high capacity to inhibit pPPO activity regardless of the solution concentration”
t0“potato polyphenol oxidase”
Claim · model-written summary
Optimal green tea extraction and treatment used 55 °C, 7 min and 50 mL L−1 original solution.
- Taxon
- potatoSolanum tuberosumt0
- Outcome
- optimum extraction conditions and treatment concentratione0
- Value
- 55 °C, 7 min and 50 mL L−1e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The optimum extraction conditions and treatment concentration were 55 °C, 7 min and 50 mL L−1 of original extract solution”
t0“potato polyphenol oxidase”
Claim · model-written summary
The optimized green tea treatment preserved fresh-cut potato luminosity.
- Taxon
- potatoSolanum tuberosume0
- Treatment
- These conditionse0
- Outcome
- luminosity parametere0
- Direction
- preventing the reductione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“These conditions guaranteed the conservation of fresh-cut potato colour mainly preventing the reduction of luminosity parameter”
Claim · model-written summary
Green tea extract controlled browning in Monalisa potatoes for 14 days at 4 °C.
- Taxon
- potatoesSolanum tuberosume0
- Material
- Monalisae0
- Treatment
- Green tea extracte0
- Outcome
- browninge0
- Direction
- controllede0
- Value
- 14 dayse0
- Qualifier
- 4 °Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Green tea extract controlled browning in fresh-cut potatoes (cv. Monalisa) for 14 days when stored at 4 °C”
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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.