Inhibition of loquat enzymatic browning by sulfhydryl compounds |
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| Affiliation: | 1. College of Agriculture, Osaka Prefecture University, Gakuen-cho, Sakai, Osaka 599-8531, Japan;2. Produce Quality and Safety Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, MD 20705, USA;1. Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand;2. Environmental Research Institute, Chulalongkorn University, Bangkok, 10330, Thailand;3. Center of Excellence in Bioresources for Agriculture, Industry and Medicine, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand;1. College of Food Science and Technology, Nanjing Agricultural University, Weigang 1, Nanjing 210095, PR China;2. College of Life Science and Engineering, Chongqing Three Gorges University, Shalong 780, Chongqing 404100, PR China;3. Nanjing Research Institute for Agricultural Mechanization, Ministry of Agriculture, Liuying 100, Nanjing 210014, PR China;1. Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Yuhangtang Road 866, Hangzhou, 310058, People’s Republic of China;2. Ningbo Research Institute, Zhejiang University, Ningbo, 315100, People’s Republic of China;3. Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, People’s Republic of China;1. Dept. of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122, Foggia, Italy;2. Department of Postharvest Technology and Food Industry, IFAPA Centro La Mojonera Camino San Nicolás, 1- 04745 La Mojonera, Almería, Spain |
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| Abstract: | The effectiveness of a series of sulfhydryl compounds in inhibiting polyphenoloxidase (PPO) activity in a model system (chlorogenic acid solution) and in loquat juices was evaluated. Application of different concentrations of sulfhydryl compounds to chlorogenic acid solution and fresh loquat juice showed that l-cysteine appeared to be an effective browning inhibitor. The required concentration of l-cysteine for 90% browning inhibition depended on loquat cultivars, and ranged from 0.6 mM for “Nagasaki” to 2.0 mM for “Yukawa” or “Toi”. The difference may be due to the concentration of endogenous phenolic compounds inherent in each cultivar. The results from oxidized product analysis by loquat PPO implied that the mechanism of browning inhibition by thiols involved the formation of a thiol-conjugated reaction product. |
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