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Inhibition of browning on fresh apple juices by natural phytochemicals from Rumex crispus L. seed

Journal of the Korean Society for Applied Biological Chemistry volume 54, pages 524–530 (2011)Cite this article

Abstract

Efficacy of phytochemicals of Rumex crispus L. seeds as an anti-browning agent was examined. Anti-browning candidates were screened using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Antioxidant activities of DPPH radical scavengers increased with increasing amount of the extracts. Butanol (BE) and ethyl acetate extracts (EE) displayed significantly higher DPPH radical-scavenging activity as compared to that of ascorbic acid. Anti-browning activity was evaluated by monitoring the change of L *, a *, and b * values as well as total color differences (△E). BE and EE effectively inhibited browning in apple juice at a concentration below 0.3 mg mL−1, whereas other extracts did not show anti-browning effects in apple juice. R. crispus L. seed extracts could be of good resources as anti-browning agents. Results indicate possible contribution to the development of new and natural anti-browning agents with potential applications to reduce oxidative damage.

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Author notes

  1. Hwa-Jin Suh

    Present address: R&D Team Gyeongbuk Natural Color Industry Institute, Yeongchen, 770-906, Korea

Authors and Affiliations

  1. Department of Biotechnology, Daegu University, Gyeongsan, Gyeongbuk, 712-714, Republic of Korea

    Hwa-Jin Suh

  2. Division of Life and Environment, Daegu University, Gyeongsan, Gyeongbuk, 712-714, Republic of Korea

    Sanggyu Park & Shin Park

Authors
  1. Hwa-Jin Suh
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  2. Sanggyu Park
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  3. Shin Park
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Correspondence to Shin Park.

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Suh, HJ., Park, S. & Park, S. Inhibition of browning on fresh apple juices by natural phytochemicals from Rumex crispus L. seed. J Korean Soc Appl Biol Chem 54, 524–530 (2011). https://doi.org/10.3839/jksabc.2011.080

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  • DOI: https://doi.org/10.3839/jksabc.2011.080

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