| Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates. | |
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MedLine Citation:
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PMID: 11052768 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Honeys from different floral sources were evaluated for their antioxidant content and for their ability to inhibit enzymatic browning in fruits and vegetables. Antioxidant contents of honeys vary widely from different floral sources, as do their abilities to protect against enzymatic browning. Polyphenol oxidase (PPO) activity was reduced over a range of approximately 2-45% in fruit and vegetable homogenates, corresponding to a reduction in browning index by 2.5-12 units. Soy honey was particularly effective when compared to clover honey, which had a similar antioxidant content. When compared to commercial inhibitors of browning, honeys were less effective; however, in combination they added to the effectiveness of metabisulfite and ascorbic acid. Honey has great potential to be used as a natural source of antioxidants to reduce the negative effects of PPO browning in fruit and vegetable processing. |
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Authors:
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L Chen; A Mehta; M Berenbaum; A R Zangerl; N J Engeseth |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: 48 ISSN: 0021-8561 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 2000 Oct |
Date Detail:
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Created Date: 2000-12-12 Completed Date: 2000-12-12 Revised Date: 2006-11-15 |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: UNITED STATES |
Other Details:
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Languages: eng Pagination: 4997-5000 Citation Subset: IM |
Affiliation:
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Department of Food Science and Human Nutrition and Department of Entomology, University of Illinois, Urbana, Illinois 61801, USA. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Catechol Oxidase
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antagonists & inhibitors,
chemistry* Enzyme Inhibitors / pharmacology Food Preservatives* Fruit / chemistry* Honey / analysis* Plants / chemistry* Vegetables / chemistry* |
| Chemical | |
Reg. No./Substance:
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0/Enzyme Inhibitors; 0/Food Preservatives; EC 1.10.3.1/Catechol Oxidase |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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