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Antioxidative and Antibrowning Effects of Taraxacum platycarpum and Chrysanthemum indicum Extracts as Natural Antibrowning Agents
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 4,  2011, pp.584-589
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.4.584
 Title & Authors
Antioxidative and Antibrowning Effects of Taraxacum platycarpum and Chrysanthemum indicum Extracts as Natural Antibrowning Agents
Chang, Min-Sun; Park, Mi-Ji; Jeong, Moon-Cheol; Kim, Dong-Man; Kim, Gun-Hee;
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This study was conducted to investigate the effects of Taraxacum platycarpum and Chrysanthemum indicum extracts on the browning of apple slices. The inhibition of the PPO activities, total phenolic contents, and DPPH free-radical-scavenging activities was measured from water and from the 80% EtOH extracts of Taraxacum platycarpum and Chrysanthemum indicum as natural antibrowning agents. Apples were cut into 15-mm-thick slices, and each slice was dipped for 1 min in different treatment solutions (1% Taraxacum platycarpum and Chrysanthemum indicum extracts, 1% citric acid) and was stored at room temperature. The inhibition of the PPO activity in the Chrysanthemumin indicum extract was better than that in the Taraxacum platycarpum extract. The highest DPPH free-radical-scavenging activity (76.10%) was found in the 80% EtOH extract of Chrysanthemum indicum. After 24 h, the value of the apple slices that were treated in the 80% EtOH extract of Chrysanthemum indicum was at the lowest level (2.22). The total phenolic content was 94.07 mg/g, and the total flavonoid content was 102.60 mg/g, in the 80% EtOH extract of Chrysanthemum indicum. The antibrowning effect of Chrysanthemum indicum was higher than that of Taraxacum platycarpum in the apple slices.
Taraxacum platycarpum;Chrysanthemum indicum;antibrowning;antioxidative;
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