Effect of selected plant extracts on the inhibition of enzymatic browning in fresh-cut apple

Abstract

This study describes the evaluation of the antibrowning effect of 36 plant extracts, divided into three groups: (1) fruits, vegetables, and oil seeds, (2) herbs and tea plants, and (3) medicinal plants, on minimally processed fresh apples. The extracts were applied to fresh-cut apple slices as dipping solutions. Development of browning was analyzed by measuring L*, a*, and b* values. The greatest inhibition of browning was caused by extracts from pumpkin seed (group 1), hibiscus flower (group 2), and pelargonium root (group 3). However, the latter caused intense passive staining. The inhibitory potential might be attributable to the antioxidative activity of secondary plant metabolites, especially phenolic compounds. Furthermore, these bioactive substances might influence enzyme activity directly by acting as competitive or non-competitive inhibitors.

Keywords

• Plant extracts
• Enzymatic browning
• Inhibition
• Apple
• Fresh-Cuts
• Antibrowning agents