Inhibition of Polyphenol Oxidase and Peach Juice Browning by Onion Extract

  • Kim, Choon-Young (Department of Food Science and Nutrition, Dong-A University) ;
  • Kim, Mi-Jeong (Department of Food Science and Nutrition, Dong-A University) ;
  • Lee, Min-Young (Department of Food Science and Nutrition, Dong-A University) ;
  • Park, In-Shik (Department of Food Science and Nutrition, Dong-A University)
  • Published : 2007.06.30


The inhibitory effect of onion extract on polyphenol oxidase (PPO) and browning of peach juice was investigated. Various reducing agents such as L-ascorbic acid, L-cysteine, dithiothreitol, glutathione, and sodium pyrosulfite strongly inhibited polyphenol oxidase extracted from peach. The enzyme was also inhibited by addition of water extract of onion. Regardless of substrates used, the addition of heated onion extract exhibited stronger inhibitory effect on peach polyphenol oxidase activity than that of the fresh one. The inhibitory effect of onion extract was dependent on heating temperature and time. The onion extract inhibited the peach polyphenol oxidase non-competitively. The heating of onion extract in the presence of glucose, glycine stimulated the inhibitory effect of the onion extract, which suggests non-enzymatic browning products produced during heating might be responsible for the stronger inhibitory action of the heated onion extract. The retardation of peach juice browning by onion extract seems to be caused by inhibition of peach PPO.


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