Affiliations 

  • 1 Department of Biotechnology, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Kuala Lumpur, Malaysia
  • 2 Department of Food Science with Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Menara Gading, UCSI Heights, 56000 Kuala Lumpur, Malaysia
J Food Sci Technol, 2021 Nov;58(11):4178-4184.
PMID: 34538902 DOI: 10.1007/s13197-020-04886-5

Abstract

Undesired browning reaction catalyzed by polyphenol oxidase (PPO) has reduced the nutritional quality and customer acceptance of the products. The inhibitory effects of six coastal plants including Sonneratia alba, Rhizophora apiculata, Syzygium grande, Rhizophora mucronata, Hibiscus tiliaceus and Bruguiera gymnorhiza on PPO in banana, sweet potato and ginger were studied based on oxidation of pyrocatechol. Banana exhibited the highest PPO activity (141,600 U), followed by sweet potato (43,440 U) and ginger (26,880 U). Banana PPO was strongly inhibited by R. apiculata (70.87%) and sweet potato PPO was strongly inhibited by S. alba (82.00%). In general, most banana PPO was the most susceptible to inhibition with all inhibitors having inhibition higher than 60.00% at 0.5 mg/ml and ginger PPO was the least susceptible with all inhibitors showing less than 50.00% inhibition at 0.5 mg/ml. Coastal plant extracts are potentially to be developed as natural inhibitors for preventing enzymatic browning of fruits and vegetables.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.