Galla rhois water extract inhibits enzymatic browning in apple juice partly by binding to and inactivating polyphenol oxidase

Author:

Lee Min-Kyeong,Hwang Youn-Hwan,Ryu Heeyeon,Lee Ami,Jeong Hyeon Hak,Baek Jiwon,Kim Myeong-Jin,Lee Ji Yun,Van Ji Yun,Liu Yunshan,Choi Chun Whan,Kim Min Soo,Lee Bonggi

Funder

Pukyong National University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Antioxidant properties of dairy products fortified with natural additives: A review;Alenisan;Journal of the Association of Arab Universities for Basic and Applied Sciences,2017

2. Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products;Ali;Journal of Food Science and Technology,2015

3. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa);Altunkaya;Food Chemistry,2008

4. Phenolic constituents of galla rhois with hepatoprotective effects on tacrine- and nitrofurantoin-induced cytotoxicity in Hep G2 Cells;An;Biological & Pharmaceutical Bulletin,2005

5. Inhibition by galloylglucose (GG6-10) of tumor invasion through extracellular matrix and gelatinase-mediated degradation of type IV collagens by metastatic tumor cells;Ata;Oncology Research,1996

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