Enzymatic browning is a major issue that needs to be solved in the food industry. Although swertiajaponin is a flavonoid rich in the whole herb of Swertia japonica that has been clinically used, its biological functions and applicat​ion in the foods have not been fully elucidated. Here, we showed that swertiajaponin efficiently blocked enzymatic browning in potatoes possibly by direct binding to and inactivating polyphenol oxidase. Furthermore, swertiajaponin showed potent antioxidant activity proven by markedly suppressed reactive oxygen species. Swertiajaponin significantly increased antioxidant properties of potato extract when it is added since it additively elevated total flavonoid content. Considering numerous beneficial effects of antioxidants, swertiajaponin may be used as a functional food additive to suppress enzymatic browning and elevate the antioxidant capacity of foods including beverages and soups by fortification of flavonoids.

酶促褐变是食品工业中需要解决的主要问题。尽管Swertiajaponin是一种富含黄酮类化合物的黄酮类化合物，已在临床上广泛使用，但其生物学功能和在食品中的应用尚未得到充分阐明。在这里，我们表明，swertiajaponin可能通过直接结合并灭活多酚氧化酶而有效地阻止了马铃薯中的酶促褐变。此外，Swertiajaponin表现出有效的抗氧化活性，其活性氧种类得到显着抑制。添加Swertiajaponin可以显着提高马铃薯提取物的抗氧化性能，因为它可增加总黄酮含量。考虑到抗氧化剂的许多有益作用，