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KMID : 0665220110240030406
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Korean Journal of Food and Nutrition
2011 Volume.24 No. 3 p.406 ~ p.413
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Effects of Antioxidative Activities and Antibrowning of Extracts from Onion, Apple and Mandarin Orange Peel as Natural Antibrowning Agents
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Chang Min-Sun
An Se-Jin
Chung Moon-Cheol
Kim Dong-Man
Kim Gun-Hee
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Abstract
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This study was carried out to investigate antioxidative properties of various extracts and antibrowning effects of extracts in apple slices were investigated by ΔE value and PPO relative activity. Apples were cut into 1.5 ㎝ thickness and they were dipped in 1% extract solutions(OW: water extracts of onion, OE: 80% EtOH extracts of onion, AW: water extracts of apple, AE: 80% EtOH extracts of apple, MW: water extracts of mandarin orange peel, ME: 80% EtOH extracts of mandarin orange peel) for 1 min. OW showed higher than the other treatments for total phenolic contents(94.35 ㎎/g), PPO inhibition(74.00%). And the highest DPPH free radical scavenging activity(40.27%) measured in ME. ΔE value of apple slices dipped in MW was 2.37 whereas ΔE value of apple slices dipped in AW was 12.12. These results suggest that onion and mandarin orange peel extracts should be a potential source for controlling browning during storage of apple slices.
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KEYWORD
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onion, apple, mandarin orange peel, antioxidative, antibrowning
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