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Article: Oxyresveratrol as an antibrowning agent for cloudy apple juices and fresh-cut apples

TitleOxyresveratrol as an antibrowning agent for cloudy apple juices and fresh-cut apples
Authors
Issue Date2007
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 2007, v. 55 n. 7, p. 2604-2610 How to Cite?
AbstractAntibrowning activities of Morus alba L. twig extracts, oxyresveratrol, and mulberroside A isolated from mulberry twig on cloudy apple juices and fresh-cut apple slices were evaluated by monitoring the change of a* value, total color difference (ΔE), and visual observation. It was found, similar to 4-hexylresorcinol, that oxyresveratrol could effectively inhibit browning in cloudy apple juices at a concentration as low as 0.01% and that mulberry twig extract also showed remarkable antibrowning effects on cloudy apple juices. However, for fresh-cut apples slices, mulberry twig extract and oxyresveratrol needed to be used in combination at least with ascorbic acid to exhibit their antibrowning effects. Apple slice samples treated by dipping in a solution containing 0.001 M oxyresveratrol, 0.5 M isoascorbic acid, 0.05 M calcium chloride, and 0.025 M acetylcysteine did not undergo any substantial browning reaction for 28 days at 4°C. However mulberroside A did not show antibrowning effects on cloudy apple juices although it is also a good mushroom tyrosinase inhibitor. © 2007 American Chemical Society.
Persistent Identifierhttp://hdl.handle.net/10722/178992
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorLi, Hen_US
dc.contributor.authorCheng, KWen_US
dc.contributor.authorCho, CHen_US
dc.contributor.authorHe, Zen_US
dc.contributor.authorWang, Men_US
dc.date.accessioned2012-12-19T09:51:17Z-
dc.date.available2012-12-19T09:51:17Z-
dc.date.issued2007en_US
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 2007, v. 55 n. 7, p. 2604-2610en_US
dc.identifier.issn0021-8561en_US
dc.identifier.urihttp://hdl.handle.net/10722/178992-
dc.description.abstractAntibrowning activities of Morus alba L. twig extracts, oxyresveratrol, and mulberroside A isolated from mulberry twig on cloudy apple juices and fresh-cut apple slices were evaluated by monitoring the change of a* value, total color difference (ΔE), and visual observation. It was found, similar to 4-hexylresorcinol, that oxyresveratrol could effectively inhibit browning in cloudy apple juices at a concentration as low as 0.01% and that mulberry twig extract also showed remarkable antibrowning effects on cloudy apple juices. However, for fresh-cut apples slices, mulberry twig extract and oxyresveratrol needed to be used in combination at least with ascorbic acid to exhibit their antibrowning effects. Apple slice samples treated by dipping in a solution containing 0.001 M oxyresveratrol, 0.5 M isoascorbic acid, 0.05 M calcium chloride, and 0.025 M acetylcysteine did not undergo any substantial browning reaction for 28 days at 4°C. However mulberroside A did not show antibrowning effects on cloudy apple juices although it is also a good mushroom tyrosinase inhibitor. © 2007 American Chemical Society.en_US
dc.languageengen_US
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_US
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_US
dc.subject.meshBeveragesen_US
dc.subject.meshDisaccharides - Pharmacologyen_US
dc.subject.meshFruit - Chemistry - Drug Effectsen_US
dc.subject.meshMaillard Reaction - Drug Effectsen_US
dc.subject.meshMalus - Drug Effectsen_US
dc.subject.meshPlant Extracts - Pharmacologyen_US
dc.subject.meshStilbenes - Pharmacologyen_US
dc.titleOxyresveratrol as an antibrowning agent for cloudy apple juices and fresh-cut applesen_US
dc.typeArticleen_US
dc.identifier.emailWang, M: mfwang@hku.hken_US
dc.identifier.authorityWang, M=rp00800en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1021/jf0630466en_US
dc.identifier.pmid17335224-
dc.identifier.scopuseid_2-s2.0-34247229037en_US
dc.identifier.hkuros137057-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-34247229037&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume55en_US
dc.identifier.issue7en_US
dc.identifier.spage2604en_US
dc.identifier.epage2610en_US
dc.identifier.isiWOS:000245241700015-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridLi, H=36118751400en_US
dc.identifier.scopusauthoridCheng, KW=12141247000en_US
dc.identifier.scopusauthoridCho, CH=14067000400en_US
dc.identifier.scopusauthoridHe, Z=37046065600en_US
dc.identifier.scopusauthoridWang, M=7406691844en_US

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