Oxyresveratrol as an Antibrowning Agent for Cloudy Apple Juices and Fresh-Cut Apples
Antibrowning activities of Morus alba L. twig extracts, oxyresveratrol, and mulberroside A isolated from mulberry twig on cloudy apple juices and fresh-cut apple slices were evaluated by monitoring the change of a* value, total color difference (ΔE), and visual observation. It was found, similar to...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2007-04, Vol.55 (7), p.2604-2610 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Li, Haitao Cheng, Ka-Wing Cho, Chi-Hin He, Zhendan Wang, Mingfu |
| description | Antibrowning activities of Morus alba L. twig extracts, oxyresveratrol, and mulberroside A isolated from mulberry twig on cloudy apple juices and fresh-cut apple slices were evaluated by monitoring the change of a* value, total color difference (ΔE), and visual observation. It was found, similar to 4-hexylresorcinol, that oxyresveratrol could effectively inhibit browning in cloudy apple juices at a concentration as low as 0.01% and that mulberry twig extract also showed remarkable antibrowning effects on cloudy apple juices. However, for fresh-cut apples slices, mulberry twig extract and oxyresveratrol needed to be used in combination at least with ascorbic acid to exhibit their antibrowning effects. Apple slice samples treated by dipping in a solution containing 0.001 M oxyresveratrol, 0.5 M isoascorbic acid, 0.05 M calcium chloride, and 0.025 M acetylcysteine did not undergo any substantial browning reaction for 28 days at 4 °C. However mulberroside A did not show antibrowning effects on cloudy apple juices although it is also a good mushroom tyrosinase inhibitor. Keywords: Antibrowning agent; oxyresveratrol; Morus alba L. extract |
| doi_str_mv | 10.1021/jf0630466 |
| format | Article |
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It was found, similar to 4-hexylresorcinol, that oxyresveratrol could effectively inhibit browning in cloudy apple juices at a concentration as low as 0.01% and that mulberry twig extract also showed remarkable antibrowning effects on cloudy apple juices. However, for fresh-cut apples slices, mulberry twig extract and oxyresveratrol needed to be used in combination at least with ascorbic acid to exhibit their antibrowning effects. Apple slice samples treated by dipping in a solution containing 0.001 M oxyresveratrol, 0.5 M isoascorbic acid, 0.05 M calcium chloride, and 0.025 M acetylcysteine did not undergo any substantial browning reaction for 28 days at 4 °C. However mulberroside A did not show antibrowning effects on cloudy apple juices although it is also a good mushroom tyrosinase inhibitor. Keywords: Antibrowning agent; oxyresveratrol; Morus alba L. extract</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf0630466</identifier><identifier>PMID: 17335224</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>apple juice ; apples ; Beverages ; Biological and medical sciences ; chemical constituents of plants ; cloudy apple juices ; color ; Disaccharides - pharmacology ; enzymatic browning ; food additives ; Food industries ; fresh-cut foods ; Fruit - chemistry ; Fruit - drug effects ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Maillard Reaction - drug effects ; Malus - drug effects ; Morus alba ; mulberroside A ; oxyresveratrol ; plant extracts ; Plant Extracts - pharmacology ; raw fruit ; resveratrol ; stems ; Stilbenes - pharmacology ; turbidity ; twigs</subject><ispartof>Journal of agricultural and food chemistry, 2007-04, Vol.55 (7), p.2604-2610</ispartof><rights>Copyright © 2007 American Chemical Society</rights><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a471t-3ed62f49597810147bfe4d7150855cdd5f07036a93f443c5beaf13bfb87099f23</citedby><cites>FETCH-LOGICAL-a471t-3ed62f49597810147bfe4d7150855cdd5f07036a93f443c5beaf13bfb87099f23</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf0630466$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf0630466$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2751,27055,27903,27904,56716,56766</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18657836$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17335224$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Li, Haitao</creatorcontrib><creatorcontrib>Cheng, Ka-Wing</creatorcontrib><creatorcontrib>Cho, Chi-Hin</creatorcontrib><creatorcontrib>He, Zhendan</creatorcontrib><creatorcontrib>Wang, Mingfu</creatorcontrib><title>Oxyresveratrol as an Antibrowning Agent for Cloudy Apple Juices and Fresh-Cut Apples</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Antibrowning activities of Morus alba L. twig extracts, oxyresveratrol, and mulberroside A isolated from mulberry twig on cloudy apple juices and fresh-cut apple slices were evaluated by monitoring the change of a* value, total color difference (ΔE), and visual observation. It was found, similar to 4-hexylresorcinol, that oxyresveratrol could effectively inhibit browning in cloudy apple juices at a concentration as low as 0.01% and that mulberry twig extract also showed remarkable antibrowning effects on cloudy apple juices. However, for fresh-cut apples slices, mulberry twig extract and oxyresveratrol needed to be used in combination at least with ascorbic acid to exhibit their antibrowning effects. Apple slice samples treated by dipping in a solution containing 0.001 M oxyresveratrol, 0.5 M isoascorbic acid, 0.05 M calcium chloride, and 0.025 M acetylcysteine did not undergo any substantial browning reaction for 28 days at 4 °C. However mulberroside A did not show antibrowning effects on cloudy apple juices although it is also a good mushroom tyrosinase inhibitor. Keywords: Antibrowning agent; oxyresveratrol; Morus alba L. extract</description><subject>apple juice</subject><subject>apples</subject><subject>Beverages</subject><subject>Biological and medical sciences</subject><subject>chemical constituents of plants</subject><subject>cloudy apple juices</subject><subject>color</subject><subject>Disaccharides - pharmacology</subject><subject>enzymatic browning</subject><subject>food additives</subject><subject>Food industries</subject><subject>fresh-cut foods</subject><subject>Fruit - chemistry</subject><subject>Fruit - drug effects</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Maillard Reaction - drug effects</subject><subject>Malus - drug effects</subject><subject>Morus alba</subject><subject>mulberroside A</subject><subject>oxyresveratrol</subject><subject>plant extracts</subject><subject>Plant Extracts - pharmacology</subject><subject>raw fruit</subject><subject>resveratrol</subject><subject>stems</subject><subject>Stilbenes - pharmacology</subject><subject>turbidity</subject><subject>twigs</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkEFv2jAYhq2qU8vYDv0DnS-rtEO2z3FsJ0dKB5RV6iTo2XISm4WGmNrJBv9-RkFw6cmH9_mez9-L0A2B7wRi8mNtgFNIOL9AA8JiiBgh6SUaQAijlHFyjT56vwaAlAm4QtdEUMriOBmg5fNu77T_q51qna2x8lg1eNS0Ve7sv6ZqVni00k2LjXV4XNuu3OPRdltrPO-qQh_oEk-C4U807to-8p_QB6Nqrz8f3yF6mfxcjmfR0_P0cTx6ilQiSBtRXfLYJBnLREqAJCI3OikFYeGbrChLZkAA5SqjJklowXKtDKG5yVMBWWZiOkR3vXfr7FunfSs3lS90XatG287LMB1UMQngtx4snPXeaSO3rtoot5cE5KFCeaowsLdHaZdvdHkmj50F4OsRUL5QtXGqKSp_5lLOREoPoqjnKt_q3SlX7lVyQQWTy98LuZjdz6ezXw8yDfyXnjfKSrVywfmyiIFQAMFpKOi8WRVerm3nmtDuOyf8B36-myk</recordid><startdate>20070404</startdate><enddate>20070404</enddate><creator>Li, Haitao</creator><creator>Cheng, Ka-Wing</creator><creator>Cho, Chi-Hin</creator><creator>He, Zhendan</creator><creator>Wang, Mingfu</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20070404</creationdate><title>Oxyresveratrol as an Antibrowning Agent for Cloudy Apple Juices and Fresh-Cut Apples</title><author>Li, Haitao ; Cheng, Ka-Wing ; Cho, Chi-Hin ; He, Zhendan ; Wang, Mingfu</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a471t-3ed62f49597810147bfe4d7150855cdd5f07036a93f443c5beaf13bfb87099f23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>apple juice</topic><topic>apples</topic><topic>Beverages</topic><topic>Biological and medical sciences</topic><topic>chemical constituents of plants</topic><topic>cloudy apple juices</topic><topic>color</topic><topic>Disaccharides - pharmacology</topic><topic>enzymatic browning</topic><topic>food additives</topic><topic>Food industries</topic><topic>fresh-cut foods</topic><topic>Fruit - chemistry</topic><topic>Fruit - drug effects</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Maillard Reaction - drug effects</topic><topic>Malus - drug effects</topic><topic>Morus alba</topic><topic>mulberroside A</topic><topic>oxyresveratrol</topic><topic>plant extracts</topic><topic>Plant Extracts - pharmacology</topic><topic>raw fruit</topic><topic>resveratrol</topic><topic>stems</topic><topic>Stilbenes - pharmacology</topic><topic>turbidity</topic><topic>twigs</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Li, Haitao</creatorcontrib><creatorcontrib>Cheng, Ka-Wing</creatorcontrib><creatorcontrib>Cho, Chi-Hin</creatorcontrib><creatorcontrib>He, Zhendan</creatorcontrib><creatorcontrib>Wang, Mingfu</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Li, Haitao</au><au>Cheng, Ka-Wing</au><au>Cho, Chi-Hin</au><au>He, Zhendan</au><au>Wang, Mingfu</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Oxyresveratrol as an Antibrowning Agent for Cloudy Apple Juices and Fresh-Cut Apples</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2007-04-04</date><risdate>2007</risdate><volume>55</volume><issue>7</issue><spage>2604</spage><epage>2610</epage><pages>2604-2610</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Antibrowning activities of Morus alba L. twig extracts, oxyresveratrol, and mulberroside A isolated from mulberry twig on cloudy apple juices and fresh-cut apple slices were evaluated by monitoring the change of a* value, total color difference (ΔE), and visual observation. It was found, similar to 4-hexylresorcinol, that oxyresveratrol could effectively inhibit browning in cloudy apple juices at a concentration as low as 0.01% and that mulberry twig extract also showed remarkable antibrowning effects on cloudy apple juices. However, for fresh-cut apples slices, mulberry twig extract and oxyresveratrol needed to be used in combination at least with ascorbic acid to exhibit their antibrowning effects. Apple slice samples treated by dipping in a solution containing 0.001 M oxyresveratrol, 0.5 M isoascorbic acid, 0.05 M calcium chloride, and 0.025 M acetylcysteine did not undergo any substantial browning reaction for 28 days at 4 °C. However mulberroside A did not show antibrowning effects on cloudy apple juices although it is also a good mushroom tyrosinase inhibitor. Keywords: Antibrowning agent; oxyresveratrol; Morus alba L. extract</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>17335224</pmid><doi>10.1021/jf0630466</doi><tpages>7</tpages></addata></record> |
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| language | eng |
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| subjects | apple juice apples Beverages Biological and medical sciences chemical constituents of plants cloudy apple juices color Disaccharides - pharmacology enzymatic browning food additives Food industries fresh-cut foods Fruit - chemistry Fruit - drug effects Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Maillard Reaction - drug effects Malus - drug effects Morus alba mulberroside A oxyresveratrol plant extracts Plant Extracts - pharmacology raw fruit resveratrol stems Stilbenes - pharmacology turbidity twigs |
| title | Oxyresveratrol as an Antibrowning Agent for Cloudy Apple Juices and Fresh-Cut Apples |
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