Effects of 24-epibrassinolide on enzymatic browning and antioxidant activity of fresh-cut lotus root slices

被引：112

作者：

Gao, Hui ^{[1
]}

Chai, HongKang ^{[1
]}

Cheng, Ni ^{[1
]}

Cao, Wei ^{[1
]}

机构：

[1] Northwest Univ, Dept Food Sci & Engn, Xian 710069, Peoples R China

来源：

FOOD CHEMISTRY | 2017年 / 217卷

基金：

中国国家自然科学基金;

关键词：

Fresh-cut lotus root slices; Browning; Brassinosteroids; Phenolic metabolism; Enzymatic and non-enzymatic antioxidants; STRESS TOLERANCE; CHILLING STRESS; PHENOLIC METABOLISM; LIPID-PEROXIDATION; PAL ACTIVITY; SHELF-LIFE; FRUIT; BRASSINOSTEROIDS; BRASSINOLIDE; STORAGE;

D O I：

10.1016/j.foodchem.2016.08.063

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Fresh-cut lotus root slices were treated with 80 nM 24-epibrassinolide (EBR) and then stored at 4 degrees C for 8 days to investigate the effects on cut surface browning. The results showed that EBR treatment reduced cut surface browning in lotus root slices and alleviated membrane lipid peroxidation as reflected by low malondialdehyde content and lipoxygenase activity. EBR treatment inhibited the activity of phenylalanine ammonia lyase and polyphenol oxidase, and subsequently decreased phenolics accumulation and soluble quniones formation. The treatment also stimulated the activity of peroxidase, catalase and ascorbate peroxidase and delayed the loss of ascorbic acid, which would help prevent membrane lipid peroxidation, as a consequence, reducing decompartmentation of enzymes and substrates causing enzymatic browning. These results indicate that EBR treatment is a promising attempt to control browning at cut surface of fresh-cut lotus root slices. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：45 / 51

页数：7

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