Abstract
Abstract We established that surface browning in parsnips is due to enzymatic oxidation of phenolic compounds by an active polyphenoloxidase system. Potential browning was highest in the tissue immediately below the surface. The total phenolic content was lowest on the root surface and highest in the vascular cylinder region, whereas chlorogenic acid generally was uniformly distributed throughout the entire root. Enzyme activity was highest in the surface tissue and almost absent in the vascular cylinder. No direct relationships were found between the degree of browning and the parameters studied.
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Claims 6
Claim · model-written summary
Surface browning in parsnips is due to enzymatic oxidation of phenolic compounds by an active polyphenoloxidase system.
- Taxon
- parsnips
Pastinaca sativae0 - Gene
- polyphenoloxidase systeme0
- Compound
- phenolic compoundse0
- Outcome
- surface browninge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“surface browning in parsnips is due to enzymatic oxidation of phenolic compounds by an active polyphenoloxidase system”
Claim · model-written summary
Potential browning was highest in the tissue immediately below the surface of parsnip roots.
- Taxon
- Parsnip RootsPastinaca sativat0
- Organ / stage
- tissue immediately below the surfacee0
- Outcome
- Potential browninge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Potential browning was highest in the tissue immediately below the surface”
t0“Parsnip Roots”
Claim · model-written summary
Total phenolic content was lowest on the root surface and highest in the vascular cylinder region.
- Taxon
- Parsnip RootsPastinaca sativat0
- Organ / stage
- vascular cylinder regione0
- Outcome
- total phenolic contente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The total phenolic content was lowest on the root surface and highest in the vascular cylinder region”
t0“Parsnip Roots”
Claim · model-written summary
Chlorogenic acid was generally uniformly distributed throughout the entire root.
- Taxon
- Parsnip RootsPastinaca sativat0
- Organ / stage
- entire roote0
- Outcome
- chlorogenic acid generally was uniformly distributede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“chlorogenic acid generally was uniformly distributed throughout the entire root”
t0“Parsnip Roots”
Claim · model-written summary
Enzyme activity was highest in the surface tissue and almost absent in the vascular cylinder.
- Taxon
- Parsnip RootsPastinaca sativat0
- Organ / stage
- surface tissuee0
- Outcome
- Enzyme activitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Enzyme activity was highest in the surface tissue and almost absent in the vascular cylinder”
t0“Parsnip Roots”
Claim · model-written summary
No direct relationships were found between the degree of browning and the parameters studied.
- Taxon
- Parsnip RootsPastinaca sativat0
- Outcome
- degree of browninge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“No direct relationships were found between the degree of browning and the parameters studied”
t0“Parsnip Roots”