米糠提取物及其酚类化合物对马铃薯和苹果泥中多酚氧化酶活性和褐变的抑制作用。

Inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and browning in potato and apple puree.

机构信息

Division of Applied Food and Nutrition, Faculty of Science and Technology, Phetchaburi Rajabhat University, Phetchaburi 76000, Thailand.

Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.

出版信息

Food Chem. 2016 Jan 1;190:922-927. doi: 10.1016/j.foodchem.2015.06.016. Epub 2015 Jun 6.

DOI:10.1016/j.foodchem.2015.06.016

PMID:26213057

Abstract

Full-fatted and commercially defatted rice bran extracts (RBE and CDRBE) were evaluated for their ability to inhibit enzymatic browning in potato and apple. RBE showed more effective inhibition of polyphenol oxidase (PPO) activity and browning in potato and apple as compared to CDRBE. Five phenolic compounds in RBE and CDRBE (protocatechuic acid, vanillic acid, p-coumaric acid, ferulic acid and sinapic acid) were identified by HPLC. They were then evaluated for their important role in the inhibition using a model system which found that ferulic acid in RBE and p-coumaric acid in CDRBE were active in enzymatic browning inhibition of potato and apple. p-Coumaric acid exhibited the highest inhibitory effect on potato and apple PPO (p ⩽ 0.05). Almost all phenolic compounds showed higher inhibitory effect on potato and apple PPO than 100 ppm citric acid.

摘要

全脂米糠提取物（RBE）和商业脱脂米糠提取物（CDRBE）被评估其抑制土豆和苹果中酶促褐变的能力。与 CDRBE 相比，RBE 对土豆和苹果中多酚氧化酶（PPO）活性和褐变的抑制作用更为有效。通过 HPLC 鉴定出 RBE 和 CDRBE 中的 5 种酚类化合物（原儿茶酸、香草酸、对香豆酸、阿魏酸和芥子酸）。然后，使用模型系统评估它们在抑制中的重要作用，结果发现 RBE 中的阿魏酸和 CDRBE 中的对香豆酸对土豆和苹果的酶促褐变抑制具有活性。对香豆酸对土豆和苹果 PPO 的抑制效果最高（p ⩽ 0.05）。几乎所有酚类化合物对土豆和苹果 PPO 的抑制效果均高于 100 ppm 柠檬酸。