Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts

Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant... •The study selected the inhibitors of mung bean sprouts polyphenol oxidase (PPO).•Mung bean sprouts before storage were treated with ascorbic acid.•Sprouts treated with 2mM and 20mM ascorbic acid had a lowered PPO activity.•Lowered PPO activity reflected in a significant decrease in enzymatic browning. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2017.07.067
Publisher site
See Article on Publisher Site

Abstract

•The study selected the inhibitors of mung bean sprouts polyphenol oxidase (PPO).•Mung bean sprouts before storage were treated with ascorbic acid.•Sprouts treated with 2mM and 20mM ascorbic acid had a lowered PPO activity.•Lowered PPO activity reflected in a significant decrease in enzymatic browning.

Journal

Food ChemistryElsevier

Published: Jan 15, 2018

References

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