沙棘叶提取物对冷藏鲜切马铃薯条的 Browning 抑制作用。
Browning inhibition of seabuckthorn leaf extract on fresh-cut potato sticks during cold storage.
机构信息
College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Shandong Agricultural University, Taian, China.
College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Shandong Agricultural University, Taian, China.
出版信息
Food Chem. 2022 Sep 30;389:133076. doi: 10.1016/j.foodchem.2022.133076. Epub 2022 Apr 26.
Seabuckthorn extract is rich in bioactive compounds and well known for its health benefits. The study investigated the effect of seabuckthorn leaf extract on browning of fresh-cut potatoes. The results showed that seabuckthorn leaf extract significantly inhibited the browning of fresh-cut potatoes compared with seabuckthorn fruit extract. Catechin, hypericin, gallic acid, casuarinin and isorhamnetin were main components in seabuckthorn leaf extract. Further research revealed that seabuckthorn leaf extract competitively inhibited polyphenol oxidase (PPO) with IC value of 0.7 mg/mL. Molecular docking indicated that gallic acid stably bound to the active site of PPO, while isorhamnetin had low affinity on PPO. These results also demonstrated that seabuckthorn leaf extract inhibited browning of fresh-cut potatoes by reducing activities of peroxidase and phenylalanine ammonia-lyase, decreasing contents of phenolics and elevating antioxidant capacity. In addition, synergistic anti-browning effect was found with casuarinin, isorhamnetin, gallic acid and pedunculagin.
沙棘叶提取物富含生物活性化合物，以其健康益处而闻名。本研究探讨了沙棘叶提取物对鲜切马铃薯褐变的影响。结果表明，与沙棘果提取物相比，沙棘叶提取物能显著抑制鲜切马铃薯的褐变。儿茶素、金丝桃素、没食子酸、卡西酮和异鼠李素是沙棘叶提取物的主要成分。进一步的研究表明，沙棘叶提取物以 0.7mg/mL 的 IC 值竞争性抑制多酚氧化酶（PPO）。分子对接表明，没食子酸稳定地结合在 PPO 的活性部位，而异鼠李素与 PPO 的亲和力较低。这些结果还表明，沙棘叶提取物通过降低过氧化物酶和苯丙氨酸解氨酶的活性、减少酚类物质的含量和提高抗氧化能力来抑制鲜切马铃薯的褐变。此外，卡西酮、异鼠李素、没食子酸和鞣花酸具有协同的抗褐变作用。
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