Mechanism of Browning in Fresh Highbush Blueberry Fruit (Vaccinium corymbosum L). Role of Blueberry Polyphenol Oxidase, Chlorogenic Acid and Anthocyanins

Kader, F.; Rovel, B.; Girardin, Michel; Metche, M.

doi:10.1002/(sici)1097-0010(199705)74:1<31::aid-jsfa764>3.0.co;2-9

Cited by 107 publications

(59 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Anthocyanins are extremely heat labile, can easily be oxidized when exposed to light or oxygen, and when subjected to endogenous enzymatic activity Heat treatments were found to exert a significant destructive effect on the anthocyanin content and on biological properties of cranberry juice (Narwojsz & Borowska, 2010). The milling and depectinization steps in blueberry juice processing, by activating the native polyphenol oxidase (PPO) activity caused the greatest losses of anthocyanins, flavonols, and procyanidins (Kader, Rovel, Girardin, & Metche, 1997;Lee, Durst, & Wrolstad, 2002;Skrede, Wrolstad, & Durst, 2000). Lee et al (2002) found that enzyme preparations used in cranberry juicing contain glycosidase activity, specifically b-galactosidase activity, capable of destabilizing the anthocyanins by producing aglycones.…”

Section: Resultsmentioning

confidence: 99%

Antimicrobial effects of fractions from cranberry products on the growth of seven pathogenic bacteria

Caillet

Côté

Sylvain³

et al. 2012

Food Control

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 99%

Antimicrobial effects of fractions from cranberry products on the growth of seven pathogenic bacteria

Caillet

Côté

Sylvain³

et al. 2012

Food Control

View full text Add to dashboard Cite

“…The discoloration of the flour could be caused by the degradation of anthocyanins due to peroxidase (POX) activity. POX is considered the major enzyme responsible for anthocyanin degradation in fruits and vegetables [11]. POX activity in purple sweet potato was higher than that found in purple corn cob (136 units/g dry basis, and 27 units/g dry basis respectively) [12].…”

Section: Introductionmentioning

confidence: 94%

Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour

Nurdjanah¹,

Yuliana²,

Astuti³

et al. 2017

JFNS

View full text Add to dashboard Cite

Purple sweet potatoes contain anthocyanins which could function as a natural food colorant, and an antioxidant.One of the problems in handling the fresh roots is their susceptibility during storage, and to extend their uses, fresh purple sweet potato could be processed into flour. However, during flouring process, the properties of the purple sweet potato may undergo some changes such as partial gelatinization of the starch and discolorization. Therefore, the purpose of this study was to investigate the effect of pre-heating treatment during flouring process on degree of gelatinization, the anthocyanin content, the antioxidant activity and the total phenolic content of heat treated purple sweet potato flour. Other objectives were to observed the changes in the starch properties such as rheological properties, granular appearance of the heat treated-purple sweet potato flour. Pre-heating treatment of purple sweet potato flour was prepared by heating grated purple sweet potato in a single rotary drum cooker at 90°C for 15, 30, 45, 60 and 75 min, followed by drying in a cabinet dryer at 60°C for 8 h. The results showed the longer pre-heating time at 90°C had caused increase in the degree of gelatinization, increase in total phenolic and anthocyanin retention. In addition, differences in gelatinization temperature, maximum viscosity, paste stability and retrogradation, and differences in scanning electron microscope (SEM) of granular appearance were also observed. The overall results indicated that pre-heating treatment can be used for modifying the physical, chemical and rheological properties to suit various applications and preserving functional properties of purple sweet potato flour.

show abstract

“…The highest losses occurred with milling and depectinization, aggravated by native polyphenol oxidase (PPO). Kader, Rovel, Girardin, and Metche (1997) highlighted the role of PPO and chlorogenic acid, the major hydroxycinnamic derivative found in blueberries, on the enzymatic browning due to the oxidative degradation of blueberry anthocyanins. However, the thermal inactivation of PPO prevented anthocyanin discoloration.…”

Section: Introductionmentioning

confidence: 99%

Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice

Rossi

Giussani

Morelli

et al. 2003

Food Research International

182

105

View full text Add to dashboard Cite

Mechanism of Browning in Fresh Highbush Blueberry Fruit (Vaccinium corymbosum L). Role of Blueberry Polyphenol Oxidase, Chlorogenic Acid and Anthocyanins

Cited by 107 publications

References 6 publications

Antimicrobial effects of fractions from cranberry products on the growth of seven pathogenic bacteria

Antimicrobial effects of fractions from cranberry products on the growth of seven pathogenic bacteria

Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour

Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice

Contact Info

Product

Resources

About