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Inhibitory Effect of Rice Bran Extracts and Its Phenolic Compounds on Polyphenol Oxidase Activity and Browning in Potato and Apple Puree by Sukhontha Sukhonthara; Kunwadee Kaewka; Chockchai Theerakulkait is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Inhibitory Effect of Rice Bran Extracts and Its Phenolic Compounds on Polyphenol Oxidase Activity and Browning in Potato and Apple Puree about?

Full-fatted and commercially defatted rice bran extracts (RBE and CDRBE) were evaluated for their ability to inhibit enzymatic browning in potato and apple. RBE showed more effective inhibition of polyphenol oxidase (PPO) activity and browning in potato and apple as compared to CDRBE. Five phenolic compounds in RBE and CDRBE (protocatechuic acid, vanillic acid, p-coumaric acid, ferulic acid and sinapic acid) were identified by HPLC. They were then evaluated for their important role in the inhibition using a model system which found that ferulic acid in RBE and p-coumaric acid in CDRBE were active in enzymatic browning inhibition of potato and apple. p-Coumaric acid exhibited the highest inhibitory effect on potato and apple PPO (p ⩽ 0.05). Almost all phenolic compounds showed higher inhibitory effect on potato and apple PPO than 100 ppm citric acid.

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Author

Sukhontha Sukhonthara; Kunwadee Kaewka; Chockchai Theerakulkait

Published

2015

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)