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Research Article

Glutathione and Cinnamic Acid: Natural Dietary Components Used in Preventing the Process of Browning by Inhibition of Polyphenol Oxidase in Apple Juice

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Pages 175-179 | Received 26 Jun 2003, Accepted 22 Sep 2003, Published online: 03 Oct 2008

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R. N. Gacche, N. A. Dhole, S. G. Kamble & B. P. Bandgar. (2008) In-vitro evaluation of selected chalcones for antioxidant activity. Journal of Enzyme Inhibition and Medicinal Chemistry 23:1, pages 28-31.
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R.N. Gacche, D.S. Gond, N.A. Dhole & B.S. Dawane. (2006) Coumarin Schiff-bases: As Antioxidant and Possibly Anti-inflammatory Agents. Journal of Enzyme Inhibition and Medicinal Chemistry 21:2, pages 157-161.
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Yanhui Xiao, Jieli Zhang, Yuanyuan Jiang, Yuan Yuan, Jing Xie, Jinming He & Bin Wang. (2022) Cinnamic acid treatment reduces the surface browning of fresh-cut taro. Scientia Horticulturae 291, pages 110613.
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Anka Cebulj, Andreja Vanzo, Joze Hladnik, Damijana Kastelec & Urska Vrhovsek. (2021) Apple (Malus domestica Borkh.) Cultivar ‘Majda’, a Naturally Non-Browning Cultivar: An Assessment of Its Qualities. Plants 10:7, pages 1402.
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Qian-Yun Han, Fang Liu, Xin Wen & Yuan-Ying Ni. (2021) Kinetic, spectroscopic, and molecular docking studies on the inhibition of membrane-bound polyphenol oxidase from Granny Smith apples (Malus domestica Borkh.). Food Chemistry 338, pages 127928.
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Dan Liu, Junnan Xu, Youfang Cao, Yiman Qi, Kun Yang, Xinyuan Wei, Yinhu Xu & Mingtao Fan. (2019) Effect of glutathione‐enriched inactive dry yeast on color, phenolic compounds, and antioxidant activity of kiwi wine. Journal of Food Processing and Preservation 44:3.
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Songül Bayrak, Cansu Öztürk, Yeliz Demir, Zuhal Alım & Ömer İrfan Küfrevioglu. (2020) Purification of Polyphenol Oxidase from Potato and Investigation of the Inhibitory Effects of Phenolic Acids on Enzyme Activity. Protein & Peptide Letters 27:3, pages 187-192.
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Oksana Bocharova. (2018) New evidence of anthocyanins reduction in fruit juices on Pt electrode, and separate investigation of their oxidized and reduced forms. Journal of Food Measurement and Characterization 13:2, pages 932-939.
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Arti Pandey & Pradeep S. Negi. 2018. Fruit Juices. Fruit Juices 571 605 .
Shengjun Wu. (2017) Preparation of Canned Apple Juice Using Glutathione as an Enzymatic and Non-Enzymatic Browning Inhibitor. Journal of Food Processing and Preservation 41:1, pages e12750.
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A Serrano-Martínez, MI Fortea, C Lucas-Abellán, S. López-Miranda, MT Mercader, E Núñez-Delicado & JA Gabaldón. (2016) Protective effect of cyclodextrins on the quality parameters of roast preserved pepper. Food Science and Technology International 22:7, pages 565-573.
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Y L Zhang, J H Qi, L Qin, F Wang & M X Pang. (2016) Anthraquinones isolated from the browned Chinese chestnut kernels (Castanea mollissima blume). IOP Conference Series: Earth and Environmental Science 41, pages 012014.
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Yi-Ming Tao, Le-Yi Yao, Qiu-Yan Qin & Wang Shen. (2013) Purification and Characterization of Polyphenol Oxidase from Jackfruit (Artocarpus heterophyllus) Bulbs. Journal of Agricultural and Food Chemistry 61:51, pages 12662-12669.
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MANUEL DE JESÚS CAMPAS-RÍOS, JORGE NEMESIO MERCADO-RUIZ, MIGUEL ANGEL VALDÉZ-COVARRUBIAS, ALMA ROSA ISLAS-RUBIO, ANA MARÍA MENDOZA-WILSON & RENÉ RENATO BALANDRÁN-QUINTANA. (2012) HYDROLYSATES FROM WHEAT BRAN ALBUMIN AS COLOR-ADDING AGENTS AND INHIBITORS OF APPLE POLYPHENOL OXIDASE. Journal of Food Biochemistry 36:4, pages 470-478.
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R.N. Gacche & N.A. Dhole. (2011) Profile of aldose reductase inhibition, anti-cataract and free radical scavenging activity of selected medicinal plants: An attempt to standardize the botanicals for amelioration of diabetes complications. Food and Chemical Toxicology 49:8, pages 1806-1813.
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R.N. GACCHE, B.T. SHINDE, N.A. DHOLE, M.M. PUND & A.D. JADHAV. (2009) EVALUATION OF FLORAL HONEY FOR INHIBITION OF POLYPHENOL OXIDASE-MEDIATED BROWNING, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES. Journal of Food Biochemistry 33:5, pages 693-706.
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José M. López-Nicolás & Francisco García-Carmona. (2007) Use of Cyclodextrins as Secondary Antioxidants to Improve the Color of Fresh Pear Juice. Journal of Agricultural and Food Chemistry 55:15, pages 6330-6338.
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Reynaldo Villalonga, Roberto Cao & Alex Fragoso. (2007) Supramolecular Chemistry of Cyclodextrins in Enzyme Technology. Chemical Reviews 107:7, pages 3088-3116.
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José M. López-Nicolás, Antonio J. Pérez-López, Ángel Carbonell-Barrachina & Francisco García-Carmona. (2007) Use of Natural and Modified Cyclodextrins as Inhibiting Agents of Peach Juice Enzymatic Browning. Journal of Agricultural and Food Chemistry 55:13, pages 5312-5319.
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Haitao Li, Ka-Wing Cheng, Chi-Hin Cho, Zhendan He & Mingfu Wang. (2007) Oxyresveratrol as an Antibrowning Agent for Cloudy Apple Juices and Fresh-Cut Apples. Journal of Agricultural and Food Chemistry 55:7, pages 2604-2610.
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José M. López-Nicolás, Estrella Núñez-Delicado, Álvaro Sánchez-Ferrer & Francisco García-Carmona. (2007) Kinetic model of apple juice enzymatic browning in the presence of cyclodextrins: The use of maltosyl-β-cyclodextrin as secondary antioxidant. Food Chemistry 101:3, pages 1164-1171.
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Hesham A. Eissa, Hoda H.M. Fadel, G.E. Ibrahim, I.M. Hassan & A. Abd Elrashid. (2006) Thiol containing compounds as controlling agents of enzymatic browning in some apple products. Food Research International 39:8, pages 855-863.
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