Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism

卷:177

Sun, Ying ; Zhang, Wei ; Zeng, Tao ; Nie, Qixing ; Zhang, Fengying ; Zhu, Liqin

关键词: Hydrogen sulfide;    Enzymatic browning;    Fresh-cut lotus root slices;   

DOI  :  10.1016/j.foodchem.2015.01.065

学科分类：食品科学和技术

【 摘 要 】

The effect of fumigation with hydrogen sulfide (H2S) gas on inhibiting enzymatic browning of fresh-cut lotus root slices was investigated. Browning degree, changes in color, total phenol content, superoxide anion production rate (O-2(center dot-)), H2O2 content, antioxidant capacities (DPPH radical scavenging ability, ABTS radical scavenging activity and the reducing power) and activities of the phenol metabolism-associated enzymes including phenylalanine ammonialyase (PAL), catalase (CAT), peroxidase (POD), polyphenol oxidase (PPO) were evaluated. The results showed that treatment with 15 mu l L-1 H2S significantly inhibited the browning of fresh-cut lotus root slices (P < 0.05), reduced significantly O-2(center dot-) production rate and H2O2 content, and enhanced antioxidant capacities (P < 0.05). PPO and POD activities in the fresh-cut lotus root slices were also significantly inhibited by treatment with H2S (P < 0.05). This study suggested that treatment with exogenous H2S could inhibit the browning of fresh-cut lotus root slices by enhancing antioxidant capacities to alleviate the oxidative damage. (C) 2015 Elsevier Ltd. All rights reserved.