Study on the evaluation of the antioxidant activity of reduced glutathione extracted from corn embryo
Polyphenol oxidase (PPO), a copper-containing enzyme, plays important role in the process of enzymatic browning in fruits and vegetables. Inhibition the activity of PPO can be helpful to extend the shelf life of foodstuff. The aim of the study was to investigate ability of reduced glutathione to inhibit the activity of PPO. Reduced glutathione was extracted from corn embryo, and inhibition rate to PPO by reduced glutathione at the concentration of O.lmg/mL to 0.6mg/mL was measured by absorbance at 410nm. The maximum inhibition rate to the activity of PPO in the stem of celery, the leaves of celery and leek was 73.47％, 72.56％, 43.58％, respectively. The maximum inhibition rate to the activity of PPO in tomato, banana and apple was 46.67％, 50.88％, 60.00％, respectively. The result indicated that glutathione was effective to inhibit the activity of PPO in fruits and vegetables.
component Reduced Glutathione Antioxidant PPO
Liping Xu Xin Wang
Key Laboratory for Food Science and Engineering, Harbin University of Commerce Harbin, China
国际会议
哈尔滨
英文
654-656
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）