The effect of some antioxidants compounds on enzymatic and nonenzymic browning of quince juice during thermal treatment

Other Title(s)

تأثير بعض المركبات المضادة للأكسدة على شدة الاسمرار الأنزيمي و غير الأنزيمي في عصير فاكهة السفرجل خلال المعاملة الحرارية

Joint Authors

Rashan, Ayah Ihsan
al-Abbasi, Umar Yunus Muhammad

Source

al-Tarbiyah wa-al-Ilm : Majallat ilmiyah lil-Buhuth al-Ilmiyah al-Asasiyah

Issue

Vol. 29, Issue 4 (31 Dec. 2020), pp.206-221, 16 p.

Publisher

University of Mosul College of Education for Pure Science

Publication Date

2020-12-31

Country of Publication

Iraq

No. of Pages

16

Main Subjects

Chemistry

Topics

Abstract EN

Enzymatic browning by tyrosinase and nonenzymatic browning (Maillard reaction) are responsible for producing new compounds which contributes considerably to the undesirable of aroma, taste and colour in food.

In this study, tyrosinase activity and browning intensity in quince juice were inhibited by treating them with antioxidant compounds vanillin, glutathione and melatonin as compared to the control.

The maximum inhibition percentage of Tyrosinase were 83, 68.8 and 90.3 % and the maximum inhibitory effect of browning intensity were 13.9, 9.7 and 29.8% respectively.

For untreated quince juice which heated to 5 hours at 100 oC, the results showed increasing in A294, Browning intensity (A420) and reducing power, as well as decreasing in reducing sugar, free amino group, phenolic compounds contents and inhibition percentage of lipid peroxidation.

The decreasing of A294, browning intensity and increasing in reducing power were showed after treating with (10mM) vanillin and (8mM) glutathione compared to control.

Conversely to glutathione, the addition of vanillin to quince juice revealed increasing in inhibition percentage of lipid peroxidation, reducing sugar and phenolic contents and decreasing in free amino acid content compared to control.

Inhibition Mode of tyrosinase by melatonin was non-competitive.

The Km value remained constant (1.96mM), while Vmax reduced from 228.13 to 114.06 U.

ml-1.

min-1.

Inhibition constant Ki value was 6.9 mM.

are responsible for producing new compounds which contributes considerably to the undesirable of aroma, taste and colour in food.

In this study, tyrosinase activity and browning intensity in quince juice were inhibited by treating them with antioxidant compounds vanillin, glutathione and melatonin as compared to the control.

The maximum inhibition percentage of Tyrosinase were 83, 68.8 and 90.3 % and the maximum inhibitory effect of browning intensity were 13.9, 9.7 and 29.8% respectively.

For untreated quince juice which heated to 5 hours at 100 oC, the results showed increasing in A294, Browning intensity (A420) and reducing power, as well as decreasing in reducing sugar, free amino group, phenolic compounds contents and inhibition percentage of lipid peroxidation.

The decreasing of A294, browning intensity and increasing in reducing power were showed after treating with (10mM) vanillin and (8mM) glutathione compared to control.

Conversely to glutathione, the addition of vanillin to quince juice revealed increasing in inhibition percentage of lipid peroxidation, reducing sugar and phenolic contents and decreasing in free amino acid content compared to control.

Inhibition Mode of tyrosinase by melatonin was non-competitive.

The Km value remained constant (1.96mM), while Vmax reduced from 228.13 to 114.06 U.

ml-1.

min-1.

Inhibition constant Ki value was 6.9 mM.

American Psychological Association (APA)

Rashan, Ayah Ihsan& al-Abbasi, Umar Yunus Muhammad. 2020. The effect of some antioxidants compounds on enzymatic and nonenzymic browning of quince juice during thermal treatment. al-Tarbiyah wa-al-Ilm : Majallat ilmiyah lil-Buhuth al-Ilmiyah al-Asasiyah،Vol. 29, no. 4, pp.206-221.
https://search.emarefa.net/detail/BIM-1235537

Modern Language Association (MLA)

Rashan, Ayah Ihsan& al-Abbasi, Umar Yunus Muhammad. The effect of some antioxidants compounds on enzymatic and nonenzymic browning of quince juice during thermal treatment. al-Tarbiyah wa-al-Ilm : Majallat ilmiyah lil-Buhuth al-Ilmiyah al-Asasiyah Vol. 29, no. 4 (2020), pp.206-221.
https://search.emarefa.net/detail/BIM-1235537

American Medical Association (AMA)

Rashan, Ayah Ihsan& al-Abbasi, Umar Yunus Muhammad. The effect of some antioxidants compounds on enzymatic and nonenzymic browning of quince juice during thermal treatment. al-Tarbiyah wa-al-Ilm : Majallat ilmiyah lil-Buhuth al-Ilmiyah al-Asasiyah. 2020. Vol. 29, no. 4, pp.206-221.
https://search.emarefa.net/detail/BIM-1235537

Data Type

Journal Articles

Language

English

Notes

Includes bibliographical references : p. 218-221

Record ID

BIM-1235537