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首页> 美国卫生研究院文献>Food Technology and Biotechnology >Ultrasound-Assisted Extraction of Phenolic Compounds from Mango (Mangifera indica cv. Chok Anan) Peel and Its Inhibitory Effect on Enzymatic Browning of Potato Puree
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Ultrasound-Assisted Extraction of Phenolic Compounds from Mango (Mangifera indica cv. Chok Anan) Peel and Its Inhibitory Effect on Enzymatic Browning of Potato Puree

机译：芒果皮中酚类化合物的超声辅助提取及其对马铃薯泥酶促褐变的抑制作用

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摘要

Enzymatic browning is a serious quality deterioration of fresh-cut fruits and vegetables. Recently, consumers and fruit and vegetable industrial processors have demanded the use of natural antibrowning agents to replace the use of chemicals. Mango ( cv. Chok Anan) peel was prepared in the form of mango peel liquid nitrogen powder. This included extraction by ultrasound or ultrasound combined with stirring. The total phenolic content of mango peel liquid nitrogen powder extract (further in the text: mango peel extract) was the highest after the extraction for 15 min using ultrasound followed by stirring for 15 min. The browning value of potato puree treated with mango peel extract was lower, while its * value and the hue angle were larger than of samples treated with ascorbic or citric acids during storage for 6 h. Mango peel extract had a competitive inhibitory effect on potato polyphenol oxidase (PPO), which was larger than either ascorbic or citric acid. Its IC value was 0.3 mg/mL. Mangiferin, protocatechuic and gallic acid found in mango peel extract had high inhibitory effect on potato PPO, making mango peel a potential natural source of enzymatic browning inhibitor.
机译：酶促褐变是鲜切水果和蔬菜的严重品质下降。近来，消费者和果蔬工业加工商已经要求使用天然的抗褐变剂来代替化学药品。以芒果果皮液氮粉的形式制备芒果果皮（Chok Anan）。这包括通过超声提取或超声结合搅拌进行提取。芒果皮液氮粉末提取物的总酚含量（正文中进一步：芒果皮提取物）在使用超声波提取15分钟后搅拌15分钟后最高。芒果皮提取物处理6小时后，马铃薯泥的褐变值较低，而*值和色相角则大于抗坏血酸或柠檬酸处理的样品。芒果皮提取物对马铃薯多酚氧化酶（PPO）具有竞争性抑制作用，其作用大于抗坏血酸或柠檬酸。其IC值为0.3mg / mL。芒果皮提取物中发现的芒果苷，原儿茶酸和没食子酸对马铃薯PPO具有很高的抑制作用，使芒果皮成为酶促褐变抑制剂的潜在天然来源。

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