Analysis of the Mechanism by Which Oligochitosans Prevent Apple Juice Browning

Abstract

Abstract: The scavenging effect of adding different concentrations of oligochitosans (OCS) on the generation of hydrogen peroxide and superoxide radicals in Red Fuji apple juice was measured. Meanwhile, the effect on the activities of antioxidant enzymes such as superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), peroxidase (POD), catalase (CAT) and polyphenol oxidase (PPO) as well as the contents of antioxidant materials was determined. The results showed that OCS had strong scavenging effect on free radicals. OCS had a strong inhibitory effect on the production of superoxide anion free radicals, especially at concentrations of 2 mg/mL and 4 mg/mL. Moreover, OCS could delay the decrease of antioxidant enzyme activities and inhibit PPO activity. Therefore, OCS can enhance antioxidant enzymes activities, reduce the generation of free radicals, inhibit PPO activity, and consequently prevent the browning of apple juice.

Key words: oligochitosans, apple juice, antioxidant activity, anti-browning, mechanism

CLC Number:

Q505

Xiang-Hong Meng. Analysis of the Mechanism by Which Oligochitosans Prevent Apple Juice Browning[J]. FOOD SCIENCE, 2012, 33(19): 102-106.

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