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Postharvest application of thiol compounds affects surface browning and antioxidant activity of fresh-cut potatoes.
Journal of Food Biochemistry ( IF 4 ) Pub Date : 2020-07-29 , DOI: 10.1111/jfbc.13378
İnci Cerit 1 , Annalise Pfaff 2 , Nuran Ercal 2 , Omca Demirkol 1
Affiliation  

The aim of this study was to compare the effects of sodium metabisulphite and the thiol compounds, glutathione (GSH), L‐cysteine (CYS), and N‐acetylcysteine (NAC), on the enzymatic browning, antioxidant activities, total phenolic, and ascorbic acid content of potatoes after 1, 24, and 48 hr. Three different concentrations (0.5%, 1.0%, and 2.0%) of each thiol compound were tested. While sulphite solution inhibited polyphenol oxidase as expected, NAC and CYS also decreased its activity. CYS‐treated samples exhibited the highest residual thiol content, while the amount of residual thiol in GSH‐treated samples was the lowest. The 2.0% NAC and 2.0% CYS solutions were the most effective at increasing antioxidant activity and ascorbic acid content; however, the results of total phenolic content assays were complicated. In summary, solutions containing 2.0% NAC, 1.0% CYS, and 2.0% CYS prevented enzymatic browning and increased the residual thiol content, ascorbic acid, and antioxidant activities of fresh‐cut potatoes significantly, but GSH did not significantly inhibit browning.

中文翻译:

收获后施用硫醇化合物会影响鲜切马铃薯的表面褐变和抗氧化活性。

这项研究的目的是比较焦亚硫酸钠和硫醇化合物,谷胱甘肽(GSH),L-半胱氨酸(CYS)和N的影响-乙酰半胱氨酸(NAC),在1、24和48小时后,对马铃薯的酶促褐变,抗氧化活性,总酚和抗坏血酸含量有影响。测试了每种硫醇化合物的三种不同浓度(0.5%,1.0%和2.0%)。尽管亚硫酸盐溶液如预期的那样抑制了多酚氧化酶,但NAC和CYS也降低了其活性。CYS处理的样品显示出最高的残留硫醇含量,而GSH处理的样品中残留的硫醇含量最低。2.0%NAC和2.0%CYS溶液在增加抗氧化剂活性和抗坏血酸含量方面最有效。然而,总酚含量测定的结果很复杂。总之,含有2.0%NAC,1.0%CYS和2.0%CYS的溶液可防止酶促褐变并增加残留硫醇含量,抗坏血酸,
更新日期:2020-07-29
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