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- Publisher Website: 10.1021/jf0630466
- Scopus: eid_2-s2.0-34247229037
- PMID: 17335224
- WOS: WOS:000245241700015
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Article: Oxyresveratrol as an antibrowning agent for cloudy apple juices and fresh-cut apples
Title | Oxyresveratrol as an antibrowning agent for cloudy apple juices and fresh-cut apples |
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Authors | |
Keywords | Antibrowning agent Morus alba L. extract Oxyresveratrol |
Issue Date | 2007 |
Publisher | American 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? |
Abstract | Antibrowning 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 Identifier | http://hdl.handle.net/10722/178992 |
ISSN | 2023 Impact Factor: 5.7 2023 SCImago Journal Rankings: 1.114 |
ISI Accession Number ID | |
References |
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Li, H | en_US |
dc.contributor.author | Cheng, KW | en_US |
dc.contributor.author | Cho, CH | en_US |
dc.contributor.author | He, Z | en_US |
dc.contributor.author | Wang, M | en_US |
dc.date.accessioned | 2012-12-19T09:51:17Z | - |
dc.date.available | 2012-12-19T09:51:17Z | - |
dc.date.issued | 2007 | en_US |
dc.identifier.citation | Journal Of Agricultural And Food Chemistry, 2007, v. 55 n. 7, p. 2604-2610 | en_US |
dc.identifier.issn | 0021-8561 | en_US |
dc.identifier.uri | http://hdl.handle.net/10722/178992 | - |
dc.description.abstract | Antibrowning 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.language | eng | en_US |
dc.publisher | American Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau | en_US |
dc.relation.ispartof | Journal of Agricultural and Food Chemistry | en_US |
dc.subject | Antibrowning agent | - |
dc.subject | Morus alba L. extract | - |
dc.subject | Oxyresveratrol | - |
dc.subject.mesh | Beverages | en_US |
dc.subject.mesh | Disaccharides - Pharmacology | en_US |
dc.subject.mesh | Fruit - Chemistry - Drug Effects | en_US |
dc.subject.mesh | Maillard Reaction - Drug Effects | en_US |
dc.subject.mesh | Malus - Drug Effects | en_US |
dc.subject.mesh | Plant Extracts - Pharmacology | en_US |
dc.subject.mesh | Stilbenes - Pharmacology | en_US |
dc.title | Oxyresveratrol as an antibrowning agent for cloudy apple juices and fresh-cut apples | en_US |
dc.type | Article | en_US |
dc.identifier.email | Wang, M: mfwang@hku.hk | en_US |
dc.identifier.authority | Wang, M=rp00800 | en_US |
dc.description.nature | link_to_subscribed_fulltext | en_US |
dc.identifier.doi | 10.1021/jf0630466 | en_US |
dc.identifier.pmid | 17335224 | - |
dc.identifier.scopus | eid_2-s2.0-34247229037 | en_US |
dc.identifier.hkuros | 137057 | - |
dc.relation.references | http://www.scopus.com/mlt/select.url?eid=2-s2.0-34247229037&selection=ref&src=s&origin=recordpage | en_US |
dc.identifier.volume | 55 | en_US |
dc.identifier.issue | 7 | en_US |
dc.identifier.spage | 2604 | en_US |
dc.identifier.epage | 2610 | en_US |
dc.identifier.isi | WOS:000245241700015 | - |
dc.publisher.place | United States | en_US |
dc.identifier.scopusauthorid | Li, H=36118751400 | en_US |
dc.identifier.scopusauthorid | Cheng, KW=12141247000 | en_US |
dc.identifier.scopusauthorid | Cho, CH=14067000400 | en_US |
dc.identifier.scopusauthorid | He, Z=37046065600 | en_US |
dc.identifier.scopusauthorid | Wang, M=7406691844 | en_US |
dc.identifier.issnl | 0021-8561 | - |