Inhibitory Effect of Anthocyanin Extract From Seed Coat of Black Bean on Pericarp Browning and Lipid Peroxidation of Litchi Fruit During Storage

Abstract

Anthocyanins were extracted from seed coats of black beans (Glycine max [L.]) and the inhibitory effects of anthocyanin extract on pericarp browning and lipid peroxidation of litchi PRACTICAL APPLICATIONSLipid peroxidation is a major cause of quality deterioration of postharvest fruits and vegetables. Some synthetic antioxidants are beneficial in inhibiting lipid peroxidation. However, considering that synthetic antioxidants, such as butylhydroxyanisole and butylated hydroxytoluene (BHT), have potential toxicity, the use of natural extracts to extend the shelf life of postharvest fruits and vegetables is a tendency. In our previous study, it has been found that anthocyanin extract from litchi pericarp has stronger antioxidant activities or free radical scavenging activities than BHT and ascorbic acid (Duan et al. 2007). In this study, the application of anthocyanin extract from seed coat of black soybean showed reduced lipid peroxidation and pericarp browning. It could be used potentially as a postharvest technology for reducing or replacing the use of other chemicals, but it requires further investigation.

Screening for Antioxidant Activity, Phenolic Content, and Flavonoids from Australian Native Food Plants

“…[15] Methanol (4.0) was used as a negative control. % RSA was calculated from the following equation:…”

Effect of whey protein concentrate on phenolic profile and browning of fresh-cut lettuce (Lactuca Sativa)

“…Therefore, various studies have been carried out to identify and characterise inhibitors from natural sources and to establish a relationship between inhibitory activity and structure of the natural source (Jang, Sanada, Ushio, Tanaka, & Oshima, 2002;Lamiranka & Watson, 2001). The inhibitory effect of onion extract, anthocyanin, honey, green tea on PPO activity has been evaluated by several researchers (Kim, Young, & Park, 2005;Duan et al 2008;Jeon & Zhao, 2005;Soysal, 2008). Whey proteins, a byproduct of industrial cheese manufacturing, could be also another choice for this purpose.…”

Effect of Oxygen Concentration on the Biochemical and Chemical Changes of Stored Longan Fruit

“…2a). Duan et al. (2007a,b) reported that applications of plant phenolic extracts were effective in reducing lipid peroxidation, maintaining membrane integrity and inhibiting pericarp browning of litchi fruit.…”