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Article

Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning

1
Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal
2
CICECO-Instituto de Materiais de Aveiro, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portuga
3
LAQV-REQUIMTE, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
4
Cooperativa Agrícola dos Fruticultores do Cadaval, CRL (COOPVAL), Estrada Nacional 115, Km 26 2550-108 Cadaval, Portugal
*
Author to whom correspondence should be addressed.
Antioxidants 2020, 9(8), 715; https://doi.org/10.3390/antiox9080715
Received: 30 June 2020 / Revised: 27 July 2020 / Accepted: 4 August 2020 / Published: 7 August 2020
(This article belongs to the Special Issue Designing the Antioxidant Properties of Low-Processed Food)
Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with the application of antioxidants, reducing/inhibiting the activity of these oxidative enzymes. In this study, strawberry tree (leaves and branches) and apple byproduct were the natural-based extracts (NES) selected, as potential tissue browning inhibitors, within a first screening of fifteen natural-based extracts with antioxidant properties. Phenolic profile, total phenolic content and antioxidant activity of the selected extracts were also performed as well as their depletion effect on the oxidative enzyme’s activity and browning inhibiton in fresh-cut pears. Strawberry tree extracts (leaves and branches) revealed higher total phenolic content (207.97 ± 0.01 mg GAE.gNES−1 and 104.07 ± 16.38 mg GAE.gNES−1, respectively), confirmed by the plethora of phenolic compounds identified by LC-ESI-UHR-QqTOF-HRMS and quantified by HPLC. This phytochemical composition was reflected in the low IC50 against PPO and POX obtained. Despite the lower phenolic content (6.76 ± 0.11 mg GAE.gNES−1) and antioxidant activity (IC50 = 45.59 ± 1.34 mg mL−1), apple byproduct extract showed potential in delaying browning. This study highlights the opportunity of byproducts and agricultural wastes extracts as novel anti-browning agents. View Full-Text
Keywords: natural-based extracts; enzymatic browning; phenolic compounds; antioxidant activity natural-based extracts; enzymatic browning; phenolic compounds; antioxidant activity
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MDPI and ACS Style

Dias, C.; Fonseca, A.M.A.; Amaro, A.L.; Vilas-Boas, A.A.; Oliveira, A.; Santos, S.A.O.; Silvestre, A.J.D.; Rocha, S.M.; Isidoro, N.; Pintado, M. Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning. Antioxidants 2020, 9, 715. https://doi.org/10.3390/antiox9080715

AMA Style

Dias C, Fonseca AMA, Amaro AL, Vilas-Boas AA, Oliveira A, Santos SAO, Silvestre AJD, Rocha SM, Isidoro N, Pintado M. Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning. Antioxidants. 2020; 9(8):715. https://doi.org/10.3390/antiox9080715

Chicago/Turabian Style

Dias, Cindy, Alexandre M.A. Fonseca, Ana L. Amaro, Ana A. Vilas-Boas, Ana Oliveira, Sonia A.O. Santos, Armando J.D. Silvestre, Sílvia M. Rocha, Nélson Isidoro, and Manuela Pintado. 2020. "Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning" Antioxidants 9, no. 8: 715. https://doi.org/10.3390/antiox9080715

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