Effects of Ascorbic Acid on Peroxidase and Polyphenoloxidase Activities in Fresh‐Cut Cantaloupe Melon

And, O. Lamikanra; Watson, Michael A.

doi:10.1111/j.1365-2621.2001.tb15202.x

Cited by 119 publications

(21 citation statements)

References 22 publications

(15 reference statements)

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“…The reduced POD activity in the ginger sample treated with OD may be ascribed to a lower oxidative stress on the ginger surface due to the antioxidant ability of sucrose concentration (Jang & Moon, ). This result is in agreement with And and Watson () who stated that the existence of sucrose and ascorbic acid effectively decreased the POD activity in the dried‐cut cantaloupe melon.…”

Section: Resultssupporting

confidence: 92%

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Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Osae

Zhou

et al. 2019

J Food Biochem

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The effect of ultrasound (US), osmotic dehydration (OD), and osmosonication (OS) pretreatments on total phenolic content (TPC), total flavonoids content, (TFC), phytochemical constituents (gingerol derivatives and diarylheptanoids), polyphenol oxidase (PPO), peroxidase (POD), 2,2‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS), cupric ion reducing capacity (CUPRAC), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), ferric reducing antioxidant power capacity (FRAP), and color of ginger slices dried under relative humidity convective dryer was investigated. OS pretreatment improved the preservation of TPC (13.80–34.79 mg GAE/g d.w), TFC (26.46–62.16 mg CE/g d.w), ABTS (30.37%–86.10%), CUPRAC (36.89–73.97 mg/g), DPPH (50.57%–92.60%), FRAP (26.44‐83 mg/g), and phytochemical constituents than US and OD. The OS‐treated sample was more effective in inactivating both PPO (12.09%–35.93%) and POD (16.21%–39.58%) enzymes compared to US and OD‐treated samples. However, US pretreatment retained the color quality of dried ginger slices than the OS and OD treatments. OS pretreatment (5.43) also increased the total color change (ΔE) of the dried ginger samples compared to US (2.81) and OD (4.60). Practical applications Ginger is commonly used in the food, beverage, and pharmaceutical industries owing to their distinctive flavor and various health potentials. However, its high moisture content makes its inappropriate for long‐term storage which results in its high perishability. Drying is one of the most common techniques to prolong its shelf life. Hence, any pretreatment for ginger that reduces the moistures content and lessens the drying time by preserving the quality of the crop is of vital importance. Ultrasound, osmotic dehydration, and osmosonication are novel pretreatment techniques that are widely used prior to drying of various agricultural products due to its numerous advantages over conventional methods. Its application in drying of foods could help shorten the drying time, reduce processing costs, improve energy consumption and efficiency, and preserve the physical and nutritional properties of the dried product. The current findings will also offer more information for selecting pretreatment techniques for ginger drying.

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Section: Resultssupporting

confidence: 92%

“…On the other hand, the decrease in PPO enzyme activity of OD‐pretreated sample as illustrated in Figure b may also be attributed to the osmotic pressure gradient which resulted in high temperature and pressure leading to the breakdown of the enzyme structure. A similar observation has been reported by Jang and Moon () and And and Watson ().…”

Section: Resultssupporting

confidence: 91%

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Osae

Zhou

et al. 2019

J Food Biochem

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“…A similar tendency was observed for the pineapple slices stored in passive MAP ( Figure 4B), but with higher remaining activity. This tendency was previously reported by Lamikanra & Watson (2001) in apple and by Dms-Dliu et al (2006) in pear. The PPD activity decreased in control slices from 2150 UA/mg to 1650 UA/mg protein at day 5, remaining constant during the rest of the storage and being higher compared with the activity observed in the slices treated with antioxidants.…”

Section: Ppo Activitysupporting

confidence: 86%

Changes in ascorbic acid and total phenolics contents associated with browning inhibition of pineapple slices

et al. 2019

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Pineapple slices were treated with three antioxidants and stored under passive modified atmosphere packaging (MAP) to evaluate the effect of these treatments on tissue browning (percentage of dark area) and the accumulation of ascorbic acid and total phenolics. Pineapple slices were immersed in ascorbic acid (AA), isoascorbic acid (OAA), and N-acetylcysteine (NAC) solutions for 2 min, and then were packed and stored at 5 °C under air (AOR) or MAP for 15 days. Water was used as control. The application of OAA and NAC under passive MAP reduced better the tissue browning index and maintained a good quality of the slices. The use of AA and OAA increased the contents of ascorbic acid and total phenolics. The application of OAA followed by storage under MAP conditions was effective in reducing tissue browning, which was associated with a higher retention of ascorbic acid and total phenolics contents of the pineapple slices.

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“…The interaction of phenolic compounds with PPO leads to formation of quinones that subsequently converts to melanins (Charles et al 2013). Lamikanra and Watson (2001) mentioned that low PPO activity was observed in cantaloupes. Thus, low PPO activity in cantaloupes indicated insignificant changes (p > 0.05) of total phenolic content in this study.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Microbiological stability and quality of pulsed light treated cantaloupe (Cucumis melo L. reticulatus cv. Glamour) based on cut type and light fluence

et al. 2016

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The aim of this study was to investigate the effect of cut type and pulsed light (PL) fluence on microbiological stability and quality of fresh-cut cantaloupes. Fresh-cut cantaloupes with various cut types (cuboid, triangular prism and sphere) were treated with PL technology at 6 J/cm(2). Samples were exposed to PL treatment at fluences of 2.7, 7.8, 11.7 and 15.6 J/cm(2) followed by storage at 4 ± 1 °C for 28 days. Microbiological quality, headspace composition, firmness, colour, pH, titratable acidity, total soluble solids, total phenolic content and ascorbic acid content of fresh-cut cantaloupes were determined. Spherical shape was found to be the most suitable shape for PL treatment of fresh-cut cantaloupes due to its significantly lowest (p ≤ 0.05) microbial counts before and after the PL treatment. No significant (p > 0.05) effect was observed for firmness, colour, total soluble solids and total phenolic content of fresh-cut cantaloupes throughout the storage study. Pulsed light treatment using 7.8 J/cm(2) was the best for extending shelf life of fresh-cut cantaloupes with extension of 8 days longer at 4 ± 1 °C compared to the control while maintaining the ascorbic acid content. In conclusion, PL treatment is a potential technique for extending the shelf life of fresh-cut cantaloupes by inactivating microorganisms without compromising the nutritional value.

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Effects of Ascorbic Acid on Peroxidase and Polyphenoloxidase Activities in Fresh‐Cut Cantaloupe Melon

Cited by 119 publications

References 22 publications

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Changes in ascorbic acid and total phenolics contents associated with browning inhibition of pineapple slices

Microbiological stability and quality of pulsed light treated cantaloupe (Cucumis melo L. reticulatus cv. Glamour) based on cut type and light fluence

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