Effect of selected plant extracts on the inhibition of enzymatic browning in fresh-cut apple

Authors

  • Birgit Wessels University of Bonn, Institute of Nutrition and Food Sciences (IEL), Food Technology
  • Nadine Schulze-Kaysers University of Bonn, Institute of Nutrition and Food Sciences (IEL), Food Technology
  • Sandra Damm University of Bonn, Institute of Nutrition and Food Sciences (IEL), Food Technology
  • Benno Kunz University of Bonn, Institute of Nutrition and Food Sciences (IEL), Food Technology

DOI:

https://doi.org/10.5073/JABFQ.2014.087.003

Keywords:

Plant extracts, Enzymatic browning, Inhibition, Apple, Fresh-Cuts, Antibrowning agents

Abstract

This study describes the evaluation of the antibrowning effect of 36 plant extracts, divided into three groups: (1) fruits, vegetables, and oil seeds, (2) herbs and tea plants, and (3) medicinal plants, on minimally processed fresh apples. The extracts were applied to fresh-cut apple slices as dipping solutions. Development of browning was analyzed by measuring L*, a*, and b* values. The greatest inhibition of browning was caused by extracts from pumpkin seed (group 1), hibiscus flower (group 2), and pelargonium root (group 3). However, the latter caused intense passive staining. The inhibitory potential might be attributable to the antioxidative activity of secondary plant metabolites, especially phenolic compounds. Furthermore, these bioactive substances might influence enzyme activity directly by acting as competitive or non-competitive inhibitors.

Author Biographies

Birgit Wessels, University of Bonn, Institute of Nutrition and Food Sciences (IEL), Food Technology

Associate scientist and PhD-student at University of Bonn, Institute of Nutrition and Food Sciences (IEL), Food Technology

Nadine Schulze-Kaysers, University of Bonn, Institute of Nutrition and Food Sciences (IEL), Food Technology

Scientist (Dr.-Ing.) at University of Bonn, Institute of Nutrition and Food Sciences (IEL), Food Technology

Sandra Damm, University of Bonn, Institute of Nutrition and Food Sciences (IEL), Food Technology

Technical Assistant at University of Bonn, Institute of Nutrition and Food Sciences (IEL), Food Technology

Benno Kunz, University of Bonn, Institute of Nutrition and Food Sciences (IEL), Food Technology

Prof. Dr.-Ing. habil. (emeritus) at University of Bonn, Institute of Nutrition and Food Sciences (IEL), Food Technology

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Published

2014-01-19

Issue

Vol. 87 (2014): Journal of Applied Botany and Food Quality

Section

Article

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