Inhibition of Enzymatic Browning in Medical Herbs (Crude Drug Materials) by Organic Acid

유기산을 이용한 한약재의 효소적 갈변방지

  • Kang, Kil-Jin (Department of Food Evaluation, Korea Food and Drug Administration) ;
  • Oh, Geum-Soon (Department of Food Evaluation, Korea Food and Drug Administration) ;
  • Go, Yong-Seok (Department of Drug Evaluation, Korea Food and Drug Administration) ;
  • Seo, Il-Won (Kwangju Regional Korea Food and Drug Administration) ;
  • Kim, Yong-Jae (Department of Food Evaluation, Korea Food and Drug Administration) ;
  • Park, Dong-Hee (Kwangju Regional Korea Food and Drug Administration)
  • 강길진 (식품의약품안전청 식품평가부) ;
  • 오금순 (식품의약품안전청 식품평가부) ;
  • 고용석 (식품의약품안전청 의약품평가부) ;
  • 서일원 (광주지방식품의약품안전청) ;
  • 김용재 (식품의약품안전청 식품평가부) ;
  • 박동희 (광주지방식품의약품안전청)
  • Published : 2003.06.01

Abstract

Inhibition effects of enzymatic browning in medical herbs (Paeoniore radix rubra, Pueraria radix, Araliae cordatae radix) by organic acid were investigated. The inhibition effects were in the order of citric acid>ascorbic acid>isoascorbic acid>acetic acid in 1% compound, with no significant difference observed between 1% citric acid and 1% sodium metabisulfite. Results revealed that citric acid was the most effective sulfite substitute agent for the inhibition of enzymatic browning of medical herbs.

References

  1. IFT Expert Panel on Food Safety and Nutrition. Sulfites as food ingredients. Food Technol. 40: 47-55 (1986)
  2. Sapers, G.M., Hickes, K.B., Phillips, J.G., Seib, P.A. and EiAtawy, Y.S. Control of enzymatic browning in apple with ascorbic acid derivatives, polyphenol oxidase inhibitors and complexing agents. J. Food Sci. 54: 997-1005 (1989) https://doi.org/10.1111/j.1365-2621.1989.tb07931.x
  3. Langdon, T.T. Preventing of browning in fresh prepared potatoes without the sulfiting agents. Food Technol. 41: 64-72 (1987)
  4. FAO/WHO. Guide to the Safe Used of Food Additives. 2nd series (1979)
  5. Kang, K.J., Oh, K.S., Kim, Y.J., and Chung, Y.C. Naturally occurring sulfar dioxide and improvement of its determination method in medical herbs. The Annual Report of KFDA 3: 313-326 (1999)
  6. Janovitz-Klapp, A.H., Richard, F.C., Goupy, P.H. and Nicolas, J.J. Inhibition studies on apple polyphenol oxidase. J. Agric. Food Chem. 38: 926-932 (1990) https://doi.org/10.1021/jf00094a002
  7. Kim, C.M., Song, B.J., and Na, H.S. Determination of sulfite contends in medical herbs. J. Korean Soc. Food Sci. Nutr. 29: 375-379 (2000)
  8. Rouer-Mayer, M.A. and Philippon, J. Inhibition of catechol oxidases from apples by sodium chloride. Phytochemistry 25: 2717-2724 (1986)
  9. Tong, C.C.S. and Hicks, K.B. Sulfated polysaccharide inhibition browning of apple juice diced apples. J. Agric. Food Chem. 39: 1719-1725 (1991) https://doi.org/10.1021/jf00010a004
  10. Ponting, J.D., Jackson, R., Watters, G. Refrigerated apple slice; preservative effects of ascorbic acid, calcium and sulfates. J. Food Sci. 37: 434-440 (1972) https://doi.org/10.1111/j.1365-2621.1972.tb02657.x
  11. AOAC. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA (1995)
  12. Duxbury, D.D. Preservative blend extends storage life of fresh potatoes. Food Process. 48: 84-89 (1987)
  13. Kang, K.J., Oh, K.S., Kim, Y.J., Kim, H.I., Choi, Y.H. and Chung, Y.C. Naturally occurring of sulfar dioxide in medical herbs(crude drug materials) and its origin. Korean J. Food Sci. Technol. 33: 514-520 (2001)
  14. Kang, K.J., Ko, K.H. and Chung, Y.C.. Determination of sulfites by acid distillation-ion chromatography method. Food Sci. Biotechnol. 10: 149-155 (2001)
  15. Vamous-Vigyazo, L. Polyphenol oxidase and peroxidase in fruits and vegetables. Crit. Rev. Food Sci. Nutr. 15: 49-54 (1981) https://doi.org/10.1080/10408398109527312