کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7592594 | 1492114 | 2015 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism
ترجمه فارسی عنوان
سولفید هیدروژن از طریق تنظیم متابولیسم فنول، از قهوه ای آنزیمی از برش های ریشه لوتوس تازه برداشته می شود
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کلمات کلیدی
سولفید هیدروژن، قهوه ای آنزیمی، تکه های ریشه یخ زده بریده بریده،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The effect of fumigation with hydrogen sulfide (H2S) gas on inhibiting enzymatic browning of fresh-cut lotus root slices was investigated. Browning degree, changes in color, total phenol content, superoxide anion production rate (O2â), H2O2 content, antioxidant capacities (DPPH radical scavenging ability, ABTS radical scavenging activity and the reducing power) and activities of the phenol metabolism-associated enzymes including phenylalanine ammonialyase (PAL), catalase (CAT), peroxidase (POD), polyphenol oxidase (PPO) were evaluated. The results showed that treatment with 15 μl Lâ1 H2S significantly inhibited the browning of fresh-cut lotus root slices (P < 0.05), reduced significantly O2â production rate and H2O2 content, and enhanced antioxidant capacities (P < 0.05). PPO and POD activities in the fresh-cut lotus root slices were also significantly inhibited by treatment with H2S (P < 0.05). This study suggested that treatment with exogenous H2S could inhibit the browning of fresh-cut lotus root slices by enhancing antioxidant capacities to alleviate the oxidative damage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 177, 15 June 2015, Pages 376-381
Journal: Food Chemistry - Volume 177, 15 June 2015, Pages 376-381
نویسندگان
Ying Sun, Wei Zhang, Tao Zeng, Qixing Nie, Fengying Zhang, Liqin Zhu,