Anti browning and antioxidant properties of Foeniculum vulgare seed extracts
| Autor: | Joo-Yeon Lee, Choon Young Kim |
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| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Korean Journal of Food Preservation. 27:188-196 |
| ISSN: | 2287-7428 1738-7248 |
| DOI: | 10.11002/kjfp.2020.27.2.188 |
| Popis: | Since the occurrence of enzymatic browning during manufacture reduces the quality of the fresh-cut food products, the utilization of anti browning agents is essential. The development of a natural food additive that inhibits browning while also exhibiting health benefits is important to meet consumer demand for fresh and healthy products. Although Fennel (Foeniculum vulgare Miller) seed has various health beneficial effects, its application as an anti browning agent in foods has yet to be examined. The purpose of this study was therefore to investigate the potential of fennel seed as an anti browning additive with antioxidant activity. Fennel seed ethanol extract (FSEE) inhibited the activity of potato polyphenol oxidase (PPO) by 85.47% at a concentration of 10 mg/mL and presented an IC50 value of 1.50±0.17 mg/mL. FSEE appeared to be a noncompetitive inhibitor against potato PPO, as indicated by Lineweaver-Burk plot. In addition, the color difference (ΔE) values of potato extracts treated with the 0 and 10 mg/mL FSEE were 13.82±1.10 and 1.46±0.2, respectively, thereby confirming the anti browning activity of FSEE. Furthermore, FSEE exhibited a dose-dependent antioxidant activity as demonstrated by radical scavenging activity and ferric reducing ability power assays. The total polyphenol and total flavonoid contents at 2 mg/mL of FSEE were 1.52 mgGAE/mL and 2.05 mgCE/mL, respectively. FSEE could therefore be considered a natural additive to inhibit enzymatic browning while improving the nutritional value of the fresh-cut food products. |
| Databáze: | OpenAIRE |
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