Enzymatic browning and antioxidant activities in harvested litchi fruit as influenced by apple polyphenols

Food Chemistry

Volumn 171, Issue , 2015, Pages 191-199

  Zhang, Zhengke ^a,b   Huber, Donald J ^c   Qu, Hongxia ^a   Yun, Ze ^a   Wang, Hui ^a   Huang, Zihui ^a   Huang, Hua ^a   Jiang, Yueming ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b INSTITUTE OF TROPICAL BIOSCIENCE AND BIOTECHNOLOGY   (China)

^c UNIVERSITY OF FLORIDA   (United States)

Author keywords

Anthocyanins; Antioxidant activities; Apple polyphenols; Browning; Litchi fruit

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; ENZYMES;

ANTI-OXIDANT ACTIVITIES; APPLE POLYPHENOLS; BROWNING; DPPH RADICAL SCAVENGING ACTIVITIES; GLUTATHIONE REDUCTASE; LITCHI FRUIT; NON-ENZYMATIC ANTIOXIDANTS; REACTIVE OXYGEN SPECIES;

FRUITS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTHOCYANIN; ASCORBATE PEROXIDASE; CATALASE; CATECHOL OXIDASE; CYANIDIN 3 RUTINOSIDE; GLUTATHIONE REDUCTASE; MALONALDEHYDE; PEROXIDASE; PLANT GLYCOSIDE; POLYPHENOL; REACTIVE OXYGEN METABOLITE; SUPEROXIDE DISMUTASE; UNCLASSIFIED DRUG; ANTIOXIDANT; CYANIDIN 3-RUTINOSIDE; FOOD ADDITIVE;

ANTIOXIDANT ACTIVITY; APPLE; ARTICLE; COLORIMETRY; ENZYMATIC DEGRADATION; ENZYME ACTIVITY; FRUIT COLOR; GLYCATION; LYCHEE; MEMBRANE PERMEABILITY; NONHUMAN; OXIDATIVE STRESS; PERICARP; PLANT BROWNING; POSTHARVEST PERIOD; SHELF LIFE; CHEMISTRY; COLOR; ENZYMOLOGY; FOOD HANDLING; FRUIT; MALUS; METABOLISM; OXIDATION REDUCTION REACTION; PERMEABILITY; TEMPERATURE;

ANTHOCYANINS; ANTIOXIDANTS; CATALASE; CATECHOL OXIDASE; COLOR; FOOD ADDITIVES; FOOD TECHNOLOGY; FRUIT; GLUTATHIONE REDUCTASE; LITCHI; MALONDIALDEHYDE; MALUS; OXIDATION-REDUCTION; PERMEABILITY; POLYPHENOLS; REACTIVE OXYGEN SPECIES; SUPEROXIDE DISMUTASE; TEMPERATURE;

EID: 84907221128     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.001     Document Type: Article

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