Abstract
Abstract BACKGROUND The effect of bamboo leaf extract (BLE) on controlling the browning of fresh‐cut apple stored at 4 °C was investigated. Browning index, H 2 O 2 content, O 2 − production rate, malondialdehyde (MDA) contents, total phenolic content (TPC) and soluble quinone content (SQC), the activities of polyphenol oxidase (PPO), peroxidase (POD), lipoxygenase (LOX), superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX), DPPH (2,2‐diphenyl‐2‐picryl‐hydrazyl) and ABTS [2,2‐azinobis(3‐ethylbenzothiazoline‐ 6‐sulfonic acid)] radical scavenging activities, and the expression of genes related to browning were all investigated. RESULTS BLE effectively alleviated the surface browning of fresh‐cut apple, accompanied by a reduction in SQC, LOX activity, H 2 O 2 , O 2 − production rate and MDA accumulation. Furthermore, BLE treatment enhanced the TPC, enzymatic (SOD, CAT, APX and POD) and non‐enzymatic antioxidant activities. Principal component analysis and Pearson correlation analysis found the browning inhibition by BLE is not through the reduction of phenolic substrates and PPO activity. CONCLUSION BLE controls the browning of fresh‐cut apple by increasing the antioxidant capacity to scavenge ROS, which could alleviate oxidative damage and maintain the membrane integrity. © 2023 Society of Chemical Industry.
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Claims 7
Claim · model-written summary
BLE alleviated surface browning of fresh‐cut apple.
- Taxon
- apple
Malus domesticae0 - Treatment
- BLEe0
- Outcome
- surface browninge0
- Direction
- alleviatede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“BLE effectively alleviated the surface browning of fresh‐cut apple”
e1“bamboo leaf extract (BLE)”
Claim · model-written summary
BLE reduced soluble quinone content, LOX activity, hydrogen peroxide, superoxide production and MDA accumulation.
- Taxon
- appleMalus domesticae0
- Treatment
- BLEe0
- Outcome
- SQC, LOX activity, H 2 O 2e0
- Direction
- reductione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“BLE effectively alleviated the surface browning of fresh‐cut apple, accompanied by a reduction in SQC, LOX activity, H 2 O 2 , O 2 − production rate and MDA accumulation”
Claim · model-written summary
BLE enhanced total phenolic content.
- Taxon
- appleMalus domesticat0
- Treatment
- BLE treatmente0
- Outcome
- TPCe0
- Direction
- enhancede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“BLE treatment enhanced the TPC, enzymatic (SOD, CAT, APX and POD) and non‐enzymatic antioxidant activities”
t0“fresh‐cut apple”
Claim · model-written summary
BLE enhanced enzymatic antioxidant activities.
- Taxon
- appleMalus domesticat0
- Treatment
- BLE treatmente0
- Outcome
- enzymatic (SOD, CAT, APX and POD)e0
- Direction
- enhancede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“BLE treatment enhanced the TPC, enzymatic (SOD, CAT, APX and POD) and non‐enzymatic antioxidant activities”
t0“fresh‐cut apple”
Claim · model-written summary
BLE enhanced non‐enzymatic antioxidant activities.
- Taxon
- appleMalus domesticat0
- Treatment
- BLE treatmente0
- Outcome
- non‐enzymatic antioxidant activitiese0
- Direction
- enhancede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“BLE treatment enhanced the TPC, enzymatic (SOD, CAT, APX and POD) and non‐enzymatic antioxidant activities”
t0“fresh‐cut apple”
Claim · model-written summary
Analysis indicated browning inhibition by BLE did not proceed through reduction of phenolic substrates or PPO activity.
- Taxon
- appleMalus domesticat0
- Treatment
- BLEe0
- Outcome
- browning inhibitione0
- Qualifier
- not through the reduction of phenolic substrates and PPO activitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“browning inhibition by BLE is not through the reduction of phenolic substrates and PPO activity”
t0“fresh‐cut apple”
Claim · model-written summary
BLE controls browning by raising antioxidant capacity to scavenge ROS, alleviating oxidative damage and maintaining membrane integrity.
- Taxon
- appleMalus domesticae0
- Treatment
- BLEe0
- Outcome
- browninge0
- Qualifier
- increasing the antioxidant capacity to scavenge ROSe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“BLE controls the browning of fresh‐cut apple by increasing the antioxidant capacity to scavenge ROS, which could alleviate oxidative damage and maintain the membrane integrity”
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See all 11 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.