Enzymatic browning inhibition and antioxidant activity of pear juice from a new cultivar of asian pear (Pyrus pyrifolia Nakai cv. Sinhwa) with different concentrations of ascorbic acid

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• 作者：Gui-Hun Jiang ; Young-Min Kim ; Seung-Hee Nam ; Sun-Hee Yim…
• 关键词：new cultivar pear ; juice ; browning ; antioxidant activity
• 刊名：Food Science and Biotechnology
• 出版年：2016
• 出版时间：February 2016
• 年：2016
• 卷：25
• 期：1
• 页码：153-158
• 全文大小：251 KB
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• 作者单位：Gui-Hun Jiang (1)
  Young-Min Kim (1)
  Seung-Hee Nam (2)
  Sun-Hee Yim (3)
  Jong-Bang Eun (1)
  
  1. Department of Food Science and Technology and Functional Food Research Center, Chonnam National University, Gwangju, 61186, Korea
  2. Functional Food Research Center, Chonnam National University, Gwangju, 61186, Korea
  3. Pear Research Station, National Institute of Horticultural and Herbal Science, Naju, Jeonnam, 58216, Korea
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

Different ascorbic acid (AA) concentrations of 0.16, 0.20, and 0.24% (w/v) were added to pear juice from the new cultivar Pyrus pyrifolia Nakai cv. “Sinhwa”. Enzymatic browning reduction and antioxidant activity were analyzed after 24 h at 37°C. Juices with 0.20% added AA showed the highest inhibition of 78.8% of polyphenol oxidase (PPO) activity. L* values of juices a with 0.20 and 0.24% added AA decreased more slowly than controls lacking AA addition and juice with 0.16% added AA after storage for 24 h. Browning indices of juices with added AA were lower than for controls. However, indices increased after storage for 24 h. The DPPH radical-scavenging activity, reducing power, and nitrite scavenging activity of all juices with added AA were higher than for controls and decreased after storage for 24 h. Addition of 0.20% AA to pear juice from the new “Sinhwa” cultivar showed the highest browning activity reduction.