Journal
FOOD CHEMISTRY
Volume 190, Issue -, Pages 922-927Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.06.016
Keywords
Rice bran; Browning; Polyphenol oxidase; Potato; Apple
Funding
- Graduate School of Kasetsart University
- Kasetsart University Research and Development Institute (KURDI) - Thailand
- Thailand Toray Science Foundation (TTSF)
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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. (C) 2015 Elsevier Ltd. All rights reserved.
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