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Hrana je izrazito kvarljiv medij, a jedno od najvažnijih vrsta kvarenja je ono uzrokovano enzimima, osobito polifenol oksidazama. Voće i povrće obiluje ovim enzimima i fenolnim spojevima, a oštećenjem biljnog tkiva dolazi do pucanja stanica pri čemu se oslobađaju polifenol oksidaze koje potom dolaze u doticaj sa supstratom-fenolima što se očituje pojavom posmeđivanja. U svrhu sprječavanja posmeđivanja primjenjuju se brojne tehnike konzerviranja, a posebno je atraktivna i uporaba prirodnih dodataka. U ovom radu ispitano je inhibicijsko djelovanje ekstrakata začinskog i ljekovitog bilja na polifenol oksidazu iz jabuke. Dobiveni rezultati su pokazali da su, između testiranih ekstrakata, samo ekstrakti masline, kurkume i češnjaka učinkovito inhibirali polifenol oksidazu i spriječili posmeđivanje. Food is a highly perishable medium, and one of the most important types of spoilage is caused by enzymes, especially polyphenol oxidases. Fruits and vegetables abound in these enzymes and phenolic compounds. Damaging plant tissues causes cells to break releasing polyphenol oxidases, which then come into contact with the phenol substrates-manifested by the appearance of browning. A number of preservation techniques has been used to prevent browning and the use of natural additives is of great interest. In this thesis, the inhibitory effect of spice and herb extracts on apple polyphenol oxidase was investigated. The results showed that, among the tested extracts, only olive, turmeric and garlic extracts effectively inhibited polyphenol oxidase and prevented browning. |
