Skip to main content
PMC home page
Food Science and Biotechnology logoLink to Food Science and Biotechnology
. 2016 Feb 29;25(1):153–158. doi: 10.1007/s10068-016-0023-9

Enzymatic browning inhibition and antioxidant activity of pear juice from a new cultivar of asian pear (Pyrus pyrifolia Nakai cv. Sinhwa) with different concentrations of ascorbic acid

Gui-Hun Jiang 1, Young-Min Kim 1, Seung-Hee Nam 2, Sun-Hee Yim 3, Jong-Bang Eun 1,✉
PMCID: PMC6049354  PMID: 30263251

Abstract

Different ascorbic acid (AA) concentrations of 0.16, 0.20, and 0.24% (w/v) were added to pear juice from the new cultivar Pyrus pyrifolia Nakai cv. “Sinhwa”. Enzymatic browning reduction and antioxidant activity were analyzed after 24 h at 37°C. Juices with 0.20% added AA showed the highest inhibition of 78.8% of polyphenol oxidase (PPO) activity. L* values of juices a with 0.20 and 0.24% added AA decreased more slowly than controls lacking AA addition and juice with 0.16% added AA after storage for 24 h. Browning indices of juices with added AA were lower than for controls. However, indices increased after storage for 24 h. The DPPH radical-scavenging activity, reducing power, and nitrite scavenging activity of all juices with added AA were higher than for controls and decreased after storage for 24 h. Addition of 0.20% AA to pear juice from the new “Sinhwa” cultivar showed the highest browning activity reduction.

Keywords: new cultivar pear, juice, browning, antioxidant activity

References

  • 1.Jang MS, Sanada A, Ushio H, Tanaka M, Ohshima T. Inhibitory effects of ‘Enokitake’ mushroom extracts on polyphenol oxidase and prevention of apple browning. LWT-Food Sci. Technol. 2002;35:697–702. doi: 10.1006/fstl.2002.0937. [DOI] [Google Scholar]
  • 2.McEvily AJ, lyengar R, Otwell WS. Inhibition of enzymatic browning in foods and beverages. Crit. Rev. Food Sci. 1992;32:253–273. doi: 10.1080/10408399209527599. [DOI] [PubMed] [Google Scholar]
  • 3.Martinez MV, Whitaker JR. The biochemistry and control of enzymatic browning. Trends Food Sci. Tech. 1995;6:195–200. doi: 10.1016/S0924-2244(00)89054-8. [DOI] [Google Scholar]
  • 4.Gil MI, Gorny JR, Kader AA. Responses of ‘Fuji’ apple slices to ascorbic acid treatments and low-oxygen atmospheres. Hortic. Sci. 1998;33:305–309. [Google Scholar]
  • 5.Hsu AF, Shieh JJ, Bill DD, White K. Inhibition of mushroom polyphenoloxidase by ascorbic acid derivatives. J. Food Sci. 1988;53:765–771. doi: 10.1111/j.1365-2621.1988.tb08951.x. [DOI] [Google Scholar]
  • 6.Lee JW, Kim SH, Hong SI, Jeong MC, Park HW, Kim DM. Quality distribution of Korean Shingo pears. Korean J. Food Preserv. 2003;10:162–168. [Google Scholar]
  • 7.Jo JA, Kim WS. Comparison of total phenolic content and antioxidant activity in nine pear cultivars. Korean J. Hortic. Sci. Technol. 2005;23:214. [Google Scholar]
  • 8.Hwang IG, Woo KS, Kim TM, Kim DJ, Yang MH, Jeong SH. Change of physicochemical characteristics of Korean pear (Pyrus pyrifolia Nakai) juice with heat treatment conditions. Korean^J. Food Sci. Technol. 2006;38:342–347. [Google Scholar]
  • 9.Choi JH, Yim SH, Choi JJ, Kim SJ, Nam SH, Kang SS, Kim YK, Lee HC. Easy production techniques for clear pear juice and its antioxidant activities of ‘Chuwhangbae’ pear. Korean^J. Food Preserv. 2013;20:720–726. doi: 10.11002/kjfp.2013.20.5.720. [DOI] [Google Scholar]
  • 10.Ministry for Food, Agriculture, Forestry and Fisheries. Report the present condition of fruit processing product. Available from: http://www.mifaff.go.kr. Accessed Dec. 9, 2012.
  • 11.Duangmal K, Apenten RKO. A comparative study of polyphenol oxidases from taro (Colocasiaesculenta) and potato (Solanum tuberosum var. Romano) Food Chem. 1999;64:351–359. doi: 10.1016/S0308-8146(98)00127-7. [DOI] [Google Scholar]
  • 12.Meydav S, Saguy I, Kopelman IJ. Browning determination in citrus products. J. Agr. Food Chem. 1977;25:602–604. doi: 10.1021/jf60211a030. [DOI] [Google Scholar]
  • 13.AOAC. Official Method of Analysis of AOAC Intl. 2005. [Google Scholar]
  • 14.Kang MH, Park CG, Cha MS, Seong NS, Chung HK, Lee JB. Component characteristics of each extract prepared by different extract methods from byproducts of Glycyrrhizia uralensis. J. Korean Soc. Food Sci. Nutr. 2001;30:138–142. [Google Scholar]
  • 15.Kato H, Lee IE, Chuyen NY, Kim SB, Hayase F. Inhibition of nitrosamine formation by nondialyzable melanoidins. Agr. Biol Chem. Toky. 1987;51:1333–1338. doi: 10.1271/bbb1961.51.1333. [DOI] [Google Scholar]
  • 16.Wong JY, Chye FY. Antioxidant properties of selected tropical wild edible mushrooms. J. Food Compos. Anal. 2009;22:269–277. doi: 10.1016/j.jfca.2008.11.021. [DOI] [Google Scholar]
  • 17.Arias E, Gonz J, Alez Z, Oria R, Lopez-buesa P. Ascorbic acid and 4-Hexylresorcinol effects on pear PPO and PPO catalyzed browning reaction. J. Food Sci. 2007;72:C422–C429. doi: 10.1111/j.1750-3841.2007.00484.x. [DOI] [PubMed] [Google Scholar]
  • 18.Kim MJ. Studies on the prevention of pear juice browning. 2003. [Google Scholar]
  • 19.Ozoglu H, Bayyindirhy A. Inhibition of enzymatic browning in cloudy apple juice with selected anti-browning agents. Food Contro. 2002;13:213–221. doi: 10.1016/S0956-7135(02)00011-7. [DOI] [Google Scholar]
  • 20.Unal MU. Properties of polyphenol oxidase from Anamur banana (Musa cavendishii) Food Chem. 2007;100:909–913. doi: 10.1016/j.foodchem.2005.10.048. [DOI] [Google Scholar]
  • 21.Rivas A, Rodrigo D, Martínez A, Barbosa-Cánovas GV, Rodrigo M. Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice. Food Sci. Technol. 2006;10:1163–1170. [Google Scholar]
  • 22.Esteve MJ, Frígola A, Rodrigo C, Rodrigo D. Effect of storage period under variable conditions on the chemical and physical composition and color of Spanish refrigerated orange juices. Food Chem. Toxicol. 2005;43:1413–1422. doi: 10.1016/j.fct.2005.03.016. [DOI] [PubMed] [Google Scholar]
  • 23.Wu SJ. Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice. Food Chem. 2014;160:8–10. doi: 10.1016/j.foodchem.2014.03.088. [DOI] [PubMed] [Google Scholar]
  • 24.Lopez-Nicolas JM, Perez-Lopez AJ, Carbonell-Barrachina A, Garciaa-Carmona F. Use of natural and modified cyclodextrins as inhibiting agents of peach juice enzymatic browning. J. Agr. Food Chem. 2007;55:5312–5319. doi: 10.1021/jf070499h. [DOI] [PubMed] [Google Scholar]
  • 25.Johnson JR, Braddock RJ, Chen CS. Kinetics of ascorbic acid loss and nonenzymatic browning in orange juice serum: Experimental rate constants. J. Food Sci. 1995;60:502–505. doi: 10.1111/j.1365-2621.1995.tb09812.x. [DOI] [Google Scholar]
  • 26.Nagy S, Smoot JM. Temperature and storage effects on percent retention and percent U.S. recommended dietary allowance of vitamin C in canned singlestrength orange juice. J. Agr. Food Chem. 1977;25:135–138. doi: 10.1021/jf60209a031. [DOI] [PubMed] [Google Scholar]
  • 27.Smoot JM, Nagy S. Effect of storage temperature and duration on the total vitamin C content of canned single strength grapefruit juice. J. Agr. Food Chem. 1980;28:417–421. doi: 10.1021/jf60228a050. [DOI] [PubMed] [Google Scholar]
  • 28.Moore EL, Esselen WF, Fellers CR. Causes of darkening of packaged orange juice. Canne. 1942;95:13. [Google Scholar]
  • 29.Hayashi T, Hoshii Y, Namiki M. On the yellow product and browning of the reaction of dehydroascorbic acid with amino acids. Arg. Biol. Chem. Toky. 1983;47:1003–1009. doi: 10.1271/bbb1961.47.1003. [DOI] [Google Scholar]
  • 30.Kurata T, Fujimaki M, Sakurai Y. Red pigment produced by the oxidation of Lscorbamic acid. J. Agr. Food Chem. 1973;21:676–680. doi: 10.1021/jf60188a028. [DOI] [Google Scholar]
  • 31.Yen GC, Duh PD, Tsai HL. Antioxidant and pro-oxidant properties of ascorbic acid and gallic acid. Food Chem. 2002;79:307–313. doi: 10.1016/S0308-8146(02)00145-0. [DOI] [Google Scholar]
  • 32.Piga A, Agabbio M, Gambella F, Nicoli MC. Retention of antioxidant activity in minimal processed mandarin and Satsuma fruits. LWT-Food Sci. Technol. 2002;35:344–347. doi: 10.1006/fstl.2001.0877. [DOI] [Google Scholar]
  • 33.Klimczak I, Malecka M, Szlachta M G-S A. Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. J. Food Compos. Anal. 2007;20:313–322. doi: 10.1016/j.jfca.2006.02.012. [DOI] [Google Scholar]
  • 34.Yoo YS. Effect of storage and processing treatment on nitrate and nitrite contents in vegetables. 2000. [Google Scholar]

Articles from Food Science and Biotechnology are provided here courtesy of Springer

RESOURCES