Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning
Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-08-01
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| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/9/8/715 |
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| author | Cindy Dias Alexandre M. A. Fonseca Ana L. Amaro Ana A. Vilas-Boas Ana Oliveira Sonia A. O. Santos Armando J. D. Silvestre Sílvia M. Rocha Nélson Isidoro Manuela Pintado |
| author_facet | Cindy Dias Alexandre M. A. Fonseca Ana L. Amaro Ana A. Vilas-Boas Ana Oliveira Sonia A. O. Santos Armando J. D. Silvestre Sílvia M. Rocha Nélson Isidoro Manuela Pintado |
| author_sort | Cindy Dias |
| collection | DOAJ |
| description | Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with the application of antioxidants, reducing/inhibiting the activity of these oxidative enzymes. In this study, strawberry tree (leaves and branches) and apple byproduct were the natural-based extracts (NES) selected, as potential tissue browning inhibitors, within a first screening of fifteen natural-based extracts with antioxidant properties. Phenolic profile, total phenolic content and antioxidant activity of the selected extracts were also performed as well as their depletion effect on the oxidative enzyme’s activity and browning inhibiton in fresh-cut pears. Strawberry tree extracts (leaves and branches) revealed higher total phenolic content (207.97 ± 0.01 mg GAE.g<sub>NES</sub><sup>−1</sup> and 104.07 ± 16.38 mg GAE.g<sub>NES</sub><sup>−1</sup>, respectively), confirmed by the plethora of phenolic compounds identified by LC-ESI-UHR-QqTOF-HRMS and quantified by HPLC. This phytochemical composition was reflected in the low IC<sub>50</sub> against PPO and POX obtained. Despite the lower phenolic content (6.76 ± 0.11 mg GAE.g<sub>NES</sub><sup>−1</sup>) and antioxidant activity (IC<sub>50</sub> = 45.59 ± 1.34 mg mL<sup>−1</sup>), apple byproduct extract showed potential in delaying browning. This study highlights the opportunity of byproducts and agricultural wastes extracts as novel anti-browning agents. |
| first_indexed | 2024-03-10T17:48:21Z |
| format | Article |
| id | doaj.art-ddb836edbb8b49f1a1a783f46996bddf |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T17:48:21Z |
| publishDate | 2020-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-ddb836edbb8b49f1a1a783f46996bddf2023-11-20T09:27:03ZengMDPI AGAntioxidants2076-39212020-08-019871510.3390/antiox9080715Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit BrowningCindy Dias0Alexandre M. A. Fonseca1Ana L. Amaro2Ana A. Vilas-Boas3Ana Oliveira4Sonia A. O. Santos5Armando J. D. Silvestre6Sílvia M. Rocha7Nélson Isidoro8Manuela Pintado9Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua de Diogo Botelho, 1327, 4169-005 Porto, PortugalCICECO-Instituto de Materiais de Aveiro, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, PortugaCentro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua de Diogo Botelho, 1327, 4169-005 Porto, PortugalCentro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua de Diogo Botelho, 1327, 4169-005 Porto, PortugalCentro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua de Diogo Botelho, 1327, 4169-005 Porto, PortugalCICECO-Instituto de Materiais de Aveiro, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, PortugaCICECO-Instituto de Materiais de Aveiro, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, PortugaLAQV-REQUIMTE, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, PortugalCooperativa Agrícola dos Fruticultores do Cadaval, CRL (COOPVAL), Estrada Nacional 115, Km 26 2550-108 Cadaval, PortugalCentro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua de Diogo Botelho, 1327, 4169-005 Porto, PortugalFruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with the application of antioxidants, reducing/inhibiting the activity of these oxidative enzymes. In this study, strawberry tree (leaves and branches) and apple byproduct were the natural-based extracts (NES) selected, as potential tissue browning inhibitors, within a first screening of fifteen natural-based extracts with antioxidant properties. Phenolic profile, total phenolic content and antioxidant activity of the selected extracts were also performed as well as their depletion effect on the oxidative enzyme’s activity and browning inhibiton in fresh-cut pears. Strawberry tree extracts (leaves and branches) revealed higher total phenolic content (207.97 ± 0.01 mg GAE.g<sub>NES</sub><sup>−1</sup> and 104.07 ± 16.38 mg GAE.g<sub>NES</sub><sup>−1</sup>, respectively), confirmed by the plethora of phenolic compounds identified by LC-ESI-UHR-QqTOF-HRMS and quantified by HPLC. This phytochemical composition was reflected in the low IC<sub>50</sub> against PPO and POX obtained. Despite the lower phenolic content (6.76 ± 0.11 mg GAE.g<sub>NES</sub><sup>−1</sup>) and antioxidant activity (IC<sub>50</sub> = 45.59 ± 1.34 mg mL<sup>−1</sup>), apple byproduct extract showed potential in delaying browning. This study highlights the opportunity of byproducts and agricultural wastes extracts as novel anti-browning agents.https://www.mdpi.com/2076-3921/9/8/715natural-based extractsenzymatic browningphenolic compoundsantioxidant activity |
| spellingShingle | Cindy Dias Alexandre M. A. Fonseca Ana L. Amaro Ana A. Vilas-Boas Ana Oliveira Sonia A. O. Santos Armando J. D. Silvestre Sílvia M. Rocha Nélson Isidoro Manuela Pintado Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning Antioxidants natural-based extracts enzymatic browning phenolic compounds antioxidant activity |
| title | Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning |
| title_full | Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning |
| title_fullStr | Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning |
| title_full_unstemmed | Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning |
| title_short | Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning |
| title_sort | natural based antioxidant extracts as potential mitigators of fruit browning |
| topic | natural-based extracts enzymatic browning phenolic compounds antioxidant activity |
| url | https://www.mdpi.com/2076-3921/9/8/715 |
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