Effect of grape seed extract on phenolic profile and browning of fresh-cut lettuce (l. sativa)

Journal of Food Biochemistry

Volumn 36, Issue 3, 2012, Pages 268-274

  Altunkaya, Arzu ^a   Gökmen, Vural ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACIDS; CATALYZED OXIDATION; CHLOROGENIC ACIDS; COMPETITIVE INHIBITION; COUMARIC ACID; FERULIC ACIDS; FIRST ORDER KINETICS; FRESH-CUT LETTUCE; GRAPE SEED EXTRACT; PHENOLIC COMPOUNDS; PHENOLICS; POLYPHENOL OXIDASE; SYNERGISTIC EFFECT;

CITRIC ACID; DEGRADATION; FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KETONES;

PHENOLS;

LACTUCA; VITACEAE;

EID: 84861837034     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00534.x     Document Type: Article

References (31)

1. ALTUNKAYA, A. and GÖKMEN, V. 2008. Effect of various inhibitors on enzymatic browning, total phenol content and total antioxidant activity of lettuce. Food Chem. 107, 1173-1179.
2. ALTUNKAYA, A. and GÖKMEN, V. 2009. Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa). Food Chem. 117, 122-126.
3. BADRIA, F.A. and EL GAYYAR, M.A. 2001. A new type of tyrosinase inhibitors from natural products as potential treatments for hyperpigmentation. Boll. Chim. Farm. 140, 267-271.
4. BORS, W., HELLER, W., MICHEL, C. and SARAN, M. 1990. Flavonoids as antioxidants: Determination radical-scavenging efficiencies. Methods Enzymol. 186, 343-355.
5. BOZAN, B., TOSUN, G. and ÖZCAN, D. 2008. Study of polyphenol content in the ceeds of red grape (Vitis vinifera L.) varieties cultivated in Turkey and their antiradical activity. Food Chem. 109, 426-430.
6. DUAN, X.W., JIANG, Y., SU, X., ZHANG, C. and SHI, J. 2007. Effect of low and high oxygen-controlled atmosphere on enzymatic browning of litchi fruit. J. Food Biochem. 33, 572-586.
7. FENG, X.Q., BIASI, B. and MITCHAM, M.E.J. 2004. Effects of various coating and antioxidants on peel browning of "Bartlett" pears. J. Sci. Food Agric. 84, 595-600.
8. GÖKOǦLU, N. and YERLIKAYA, P. 2008. Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris). Int. J. Food Sci. Technol. 43, 1004-1008.
9. IBRAHIM, R., OSMAN, A., SAARI, N. and ABDUL-RAHMAN, R.A. 2004. Effects of anti-browning treatments on the storage quality of minimally processed shredded cabbage. J. Food Agric. Environ. 2, 54-58.
10. JANG, M.S., SANADA, A., USHIO, H., TANAKA, M. and OSHIMA, T. 2002. Inhibitory effects of "Enokitake" mushroom extracts on polyphenol oxidase and prevention of apple browning. Food Sci. Technol. 35, 697-702.
11. JEON, M. and ZHAO, Y. 2005. Honey in combination with vacuum impregnation to prevent enzymatic browning of fresh-cut apples. Int. J. Food Sci. Nutr. 56, 165-176.
12. JIANG, Y. and FU, J. 1998. Inhibition of polyphenoloxidase and the browning control of litchi fruit by glutathione and citric acid. Food Chem. 62(1), 49-52.
13. JIANG, Y., PEN, L. and LI, J. 2004. Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut. J. Food Eng. 63, 325-328.
14. KIM, M., YOUNG, C. and PARK, I. 2005. Prevention of enzymatic browning of pear by onion extract. Food Chem. 89, 181-184.
15. KIM, Y.J. and UYAMA, H. 2005. Tyrosinase inhibitors from natural and synthetic sources: Structure, inhibition mechanism and perspective for the future. Cell. Mol. Life Sci. 62, 1707-1723.
16. LAMIRANKA, O. and WATSON, M.A. 2001. Effects of ascorbic acid on peroxidase and polyphenoloxidase activities in fresh-cut cantaloupe melon. J. Food Sci. 66, 1283-1286.
17. LINEWEAVER, H. and BURK, D. 1934. The determination of enzyme dissociation constants. J. Am. Chem. Soc. 56, 658-666.
18. LIU, X.S., JIANG, Y.M., CHEN, F., ZHANG, D.L. and LI, Y.B. 1991. The relationship between the browning in pericarp of litchi (Litchi chinensis Sonn.) fruit and polyphenol oxidase, peroxidase, phenolics and their compartmentation. Acta Bot. Austro Sinica. 7, 95-98.
19. MARTIN-DIANA, A.B., RICO, D., BARRY-RYAN, C., MULCAHY, J., FRIAS, J. and HENEHAN, G.T.M. 2005. Effect of heat shock on browning-related enzymes in minimally processed iceberg lettuce and crude extracts. Biosci. Biotechnol. Biochem. 69, 1677-1685.
20. MARTINEZ-ALVARES, O., GOMEZ-GUILLEN, M. and MONTERO, P. 2007. Chemical and microbial quality indexes of Norwegian lobsters (Nephrops norvegicus) dusted with sulphites. Int. J. Food Sci. & Technol. 43(6), 1099-1110.
21. MCEVILY, A.J., IYENGAR, R. and OTWELL, W.S. 1992. Inhibition of enzymatic browning in foods and beverages. Crit. Rev. Food Sci. Nutr. 32, 253-273.
22. MULINACCI, N., SANTAMARIA, A.R., GIACCHERINI, C., INNOCENTI, M., VALLETTA, A., CIOLFI, G. and PASQUA, G. 2008. Anthocyanins and flavan-3-ols from grapes and wines of Vitis vinifera Cv. cesanese d'Affile. Nat. Prod. Res. 22, 1033-1039.
23. PEYTAR-MAILLARD, M.N., CUVELIER, M.E. and BERSET, C. 2007. Antioxidant activity of phenolic componds in 2, 2- azobis (2-amidopropane) dihydrochloride (AAPH)-induced oxidation: Synergistic and antagonistic effects. J. Am. Chem. Soc. 80, 1007-1012.
24. PIZZOCARO, F., TORREGIANI, D. and GILARDI, G. 1993. Inhibition of apple polyphenol oxidase (PPO) by ascorbic acid, citric acid and sodium chloride. J. Food Process. 17, 21-30.
25. Rojas-graü, M.A., SOLIVA, R. and MARTIN-BELLOSO, O. 2008. Effect of natural antibrowning agents on colour and related enzymes in fresh-cut Fuji apples as an alternative to the use of ascorbic acid. J. Food Sci. 73, 267-272.
26. SOYSAL, C. 2008. Effect of green tea extract on golden delicious apple polyphenoloxidase and its browning. J. Food Biochem. 33, 134-148.
27. TAKENAKA, M., NANAYAMA, K., ISOBE, S. and MURATA, M. 2006. Changes in concentrations of phenolic compounds during growing, storing and processing of yacon. J. Jpn. Soc. Food Sci. Technol. 70, 172-174.
28. VAROQUAUX, P. 1991. Ready to use fresh fruits and vegetables. Rev. Gen. Froid. 81, 33-43.
29. YAMAGUCHI, T., KATSUDA, M., ODA, Y., TERAO, J., KANAZAWA, K., OSHIMA, S., INAKUMA, T., ISHIGURO, Y., Takamura H. and MATOBA, T. 2003. Influence of polyphenoloxidase and ascorbate oxidase during cooking process on the radical scavenging activity of vegetables. Food Sci. Technol. Res. 9(1), 79-83.
30. YI, O.S., MEYER, A. and FRANKEL, E.N. 1997. Antioxidant activity of grape seed in lecithin liposome system. J. Am. Chem. Soc. 74, 1301-1307.
31. ZAWISTOWSKY, J., BILIADERIS, C.G. and ESKIN, N.A.M. 1991. Polyphenoloxidase. In Oxidative Enzymes in Foods (D.S. Robinson and N.A.M. Eskin, eds.) pp. 217-273, Elsevier, London.