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KMID : 1134820210500040362
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 4 p.362 ~ p.358
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Anti-Browning Effect of Plum Seed Extracts from Different Cultivars
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Park Ji-Won
Lee Tae-Jeong
Lee Seung-Ook
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Abstract
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In the present study, various natural extracts were screened for their anti-browning properties. Plum (Prunus salicina L.) seeds were subsequently selected as a potential material candidate, and the anti-browning activities of 70% ethanol seed extracts from three different plum cultivars (Formosa, Soldam, and Dodam) were analyzed. The average yield of plum seed extract was 3.02∼3.34%, with Formosa seeds showing a relatively high yield. In assays measuring the anti-browning effect on potato supernatant and the inhibitory effect on polyphenol oxidase, the Soldam seed extract showed maximum anti-browning effects. In addition, the Soldam and Formosa seed extracts exerted considerably strong antioxidant activity towards 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl radicals, respectively. Taken together, our results indicate the potential of plum seed extracts as sources of natural anti-browning agents.
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KEYWORD
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anti-browning, polyphenol oxidase, plum seed, Prunus salicina Lindl, cv. Soldam
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