Abstract：
:The effect of fumigation with hydrogen sulfide (H2S) gas on inhibiting enzymatic browning of fresh-cut lotus root slices was investigated. Browning degree, changes in color, total phenol content, superoxide anion production rate (O2(-)), H2O2 content, antioxidant capacities (DPPH radical scavenging ability, ABTS radical scavenging activity and the reducing power) and activities of the phenol metabolism-associated enzymes including phenylalanine ammonialyase (PAL), catalase (CAT), peroxidase (POD), polyphenol oxidase (PPO) were evaluated. The results showed that treatment with 15 μl L(-1) H2S significantly inhibited the browning of fresh-cut lotus root slices (P<0.05), reduced significantly O2(-) production rate and H2O2 content, and enhanced antioxidant capacities (P<0.05). PPO and POD activities in the fresh-cut lotus root slices were also significantly inhibited by treatment with H2S (P<0.05). This study suggested that treatment with exogenous H2S could inhibit the browning of fresh-cut lotus root slices by enhancing antioxidant capacities to alleviate the oxidative damage.
journal_name
Food Chemjournal_title
Food chemistryauthors
Sun Y,Zhang W,Zeng T,Nie Q,Zhang F,Zhu Ldoi
10.1016/j.foodchem.2015.01.065subject
Has Abstractpub_date
2015-06-15 00:00:00pages
376-81eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00067-9journal_volume
177pub_type
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