Anti-browning effect of Rosa roxburghii on apple juice and identification of polyphenol oxidase inhibitors

Effects of Naringin on Postharvest Storage Quality of Bean Sprouts

“…The oxidative stress formed by high concentrations of naringin (200 μg/mL) prompted an increase in the content of some phenolic acids, which attenuated the non-competitive inhibitory effect of naringin [ 30 , 31 ]. The inhibitory effect of naringin on PPO was worse after six days of storage than after three days; this situation was similar to the phenomenon in the experiment using the Rosa roxburghii extract to prevent browning in apple juice by KaiboYu et al, which may be related to the oxidative consumption of naringin [ 32 ]. Recent studies have shown that important substrates of PPO are flavonoids [ 9 , 33 ].…”

Investigation of the Mechanism of 60Co Gamma-Ray Irradiation-Stimulated Oxidation Enhancing the Antigenicity of Ovalbumin by High-Resolution Mass Spectrometry

“…Meanwhile, the a* and b* values are indicators of reddish−greenish and yellowish−bluish to assess apparent color. 21 The changes in the indices are shown in Figure 1A (Figure S1 of the photograph about irradiated OVA samples). a* and b* values and BI were remarkably increased to varying extents, while the L* value was constantly decreased by increasing irradiation doses (p < 0.05).…”

Quarter-Century Explorations of Bioactive Polyphenols: Diverse Health Benefits

“…Ascorbic acid, citric acid, glutathione, cinnamic acid, cysteine, glycine, phytic acid, salicylic acid, unsaturated fatty acids, isothiocyanate, β-cyclodextrin, NaCl, cold, high pressure CO 2 , hydroxylated naphthylchalcone, α/β naphthol, UV-C (254 nm), γ-radiation, etc. inhibit PPO [1,2], suppressing fruit/vegetable discoloration of black, brown, red, green, etc. Interestingly, polyphenols (e.g., flavonoids, phenolic acid, curcumin, quercetin, etc.)…”