The Effect of p-Coumaric Acid on Browning Inhibition in Potato Polyphenol Oxidase-Catalyzed Reaction Mixtures

Jiang, Shu; Penner, Michael H.

doi:10.3390/foods11040577

Cited by 6 publications

(2 citation statements)

References 34 publications

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“…For the antidiabetic enzymes, syringic and p -coumaric acids exhibited a linear correlation between these enzyme inhibitions. In general, p -coumaric and syringic acids were main contributors to the tested enzyme inhibition and have reported as potent inhibitors in previous studies. − …”

Section: Resultsmentioning

confidence: 66%

Comparative Study on the Chemical Profile, Antioxidant Activity, and Enzyme Inhibition Capacity of Red and White Hibiscus sabdariffa Variety Calyces

Yagi,

Uba,

Sinan

et al. 2023

ACS Omega

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Hibiscus sabdariffa L. (Family: Malvaceae) is believed to be domesticated by the people of western Sudan sometime before 4000 BC for their nutritional and medicinal properties. This study aimed to investigate the chemical profile, antioxidant activity, and enzyme inhibition property of extracts from red roselle (RR) and white roselle (WR) varieties grown in Sudan. Three aqueous extracts obtained by maceration, infusion, and decoction, in addition to the methanolic one, were prepared from the two roselle varieties. Results showed that the highest total phenolic and flavonoid contents of RR were obtained from the extracts prepared by infusion (28.40 mg GAE/g) and decoction (7.94 mg RE/g) respectively, while those from the WR were recorded from the methanolic extract (49.59 mg GAE/g and 5.81 mg RE/g respectively). Extracts of RR were mainly characterized by high accumulation of chlorogenic acid (6502.34−9634.96 mg kg −1 ), neochlorogenic acid (937.57−8949.61 mg kg −1 ), and gallic acid (190−4573.55 mg kg −1 ). On the other hand, neochlorogenic acid (1777.05−6946.39 mg kg −1 ) and rutin (439.29−2806.01 mg kg −1 ) were the dominant compounds in WR. All extracts from RR had significant (p < 0.05) higher antioxidant activity than their respective WR except in their metal chelating power, where the methanolic extract of the latter showed the highest activity (3.87 mg EDTAE/g). RR extracts prepared by infusion recorded the highest antioxidant values (35.09, 52.17, 65.62, and 44.92 mg TE/g) in the DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2′azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), CUPRAC (cupric ion reducing antioxidant capacity), and FRAP (ferric reducing antioxidant power) assays, respectively. All aqueous extracts from the WR exerted significant (p < 0.05) acetylcholinesterase (AChE) inhibitory activity (3.42−4.77 mg GALAE/g; GALAE = galantamine equivalents), while only one extract, obtained by maceration, from RR exerted AChE inhibitory activity (4.79 mg GALAE/g). All extracts of the RR showed relatively higher BChE (butyrylcholinesterase) inhibitory activity (3.71−4.23 mg GALAE/g) than the WR ones. Methanolic extracts of the two roselle varieties displayed the highest Tyr (tyrosinase) inhibitory activity (RR = 48.25 mg KAE/g; WR = 42.71 mg KAE/g). The methanolic extract of RR exhibited the highest amylase (0.59 mmol ACAE/g) and glucosidase (1.46 mmol ACAE/g) inhibitory activity. Molecular docking analysis showed that delphinidin 3,5-diglucoside, rutin, isoquercitrin, hyperoside, and chlorogenic acid exerted the most promising enzyme inhibitory effect. In conclusion, these findings indicated that the chemical profiles and biological activity of roselle varied according to the variety, extraction solvent, and technique used. These two roselle varieties can serve as a valuable source for the development of multiple formulations in food, pharmaceutical, and cosmetic industries.

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Section: Resultsmentioning

confidence: 66%

Comparative Study on the Chemical Profile, Antioxidant Activity, and Enzyme Inhibition Capacity of Red and White Hibiscus sabdariffa Variety Calyces

Yagi,

Uba,

Sinan

et al. 2023

ACS Omega

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“…The phenolics in various plant extracts play a major role in the browning inhibition of fresh-cut fruit and vegetables (Zhang et al, 2022). It has been reported that phenolic treatments show strong inhibitions on fresh-cut product browning (Jiang and Penner, 2022).…”

Section: Discussionmentioning

confidence: 99%

Inhibitory effects of peppermint extracts on the browning of cold-stored fresh-cut taro and the phenolic compounds in extracts

Yuan

Tang

Wang

et al. 2023

Front. Sustain. Food Syst.

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Fresh-cut taros are prone to browning even though they are stored at low temperatures, which leads to the quality deterioration and markedly limits the shelf life. The browning control of fresh-cut food with natural substances has received much attention. This study evaluated anti-browning potential of peppermint extracts in fresh-cut taro during cold storage. The results showed that both peppermint leaf and shoot extract (LE and SE) treatments could effectively retard the browning of fresh-cut taros. Furthermore, LE and SE treatments reduced the activities of phenylalanine ammonialyase and lipoxygenase, the contents of total phenolic compound (TPC), total flavonoids, soluble quinones, malondialdehyde and hydrogen peroxide, enhanced peroxidase activity and antioxidant capacity in taro slices. The TPC contents were reduced by 4.05 and 17.71%, and the T-AOC was enhanced by 28.73 and 28.82% as compared to the control at 12 d. These results together suggested that peppermint extract treatments reduced phenolic biosynthesis but enhanced antioxidant activity. However, LE and SE treatments did not inhibit polyphenol oxidase (PPO) activity, suggesting that peppermint extract treatments reduced taro browning was not through inhibition of phenolic oxidation. More than 240 phenolic-related compounds including caffeic acid, ferulic acid and p-Coumaric acid were identified in peppermint extracts through UPLC–MS/MS analysis, suggesting that phenolics may be bioactive substances reducing taro browning. In conclusion, this study demonstrates that peppermint extract is a promising natural anti-browning ingredient and phenolic compounds may function on taro browning inhibition.

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Development of composite film based on polyvinyl alcohol with binary nanoreinforcements for active packaging of fresh-cut apples

Qu,

Wang,

Zhang

et al. 2023

Chemical Engineering Journal

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The Effect of p-Coumaric Acid on Browning Inhibition in Potato Polyphenol Oxidase-Catalyzed Reaction Mixtures

Cited by 6 publications

References 34 publications

Comparative Study on the Chemical Profile, Antioxidant Activity, and Enzyme Inhibition Capacity of Red and White Hibiscus sabdariffa Variety Calyces

Comparative Study on the Chemical Profile, Antioxidant Activity, and Enzyme Inhibition Capacity of Red and White Hibiscus sabdariffa Variety Calyces

Inhibitory effects of peppermint extracts on the browning of cold-stored fresh-cut taro and the phenolic compounds in extracts

Development of composite film based on polyvinyl alcohol with binary nanoreinforcements for active packaging of fresh-cut apples

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