Inhibitory Effects of ‘Enokitake’ Mushroom Extracts on Polyphenol Oxidase and Prevention of Apple Browning

Inhibitory Effects of ‘Enokitake’ Mushroom Extracts on Polyphenol Oxidase and Prevention of Apple Browning

‘Enokitake’ mushroom (Flammulina velutipes) extracts were prepared by three different solvents: 70 mL/100 mL acetone, 70 mL/100 mL ethanol as well as hot water. Effects of the extracts on mushroom tyrosinase activity and browning of apple were investigated. Mushroom tyrosinase activities assayed spe...

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Bibliographic Details
Published in:Food science & technology Vol. 35; no. 8; pp. 697 - 702
Main Authors: Jang, Mi Soon, Sanada, Aiko, Ushio, Hideki, Tanaka, Munehiko, Ohshima, Toshiaki
Format: Journal Article
Language:English
Published: Oxford Elsevier Ltd 01-12-2002
Elsevier
Subjects:
apple
Biological and medical sciences
browning
enokitake
Flammulina velutipes
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
inhibition
mushroom
browning
apple
inhibition
enokitake
Flammulina velutipes
mushroom
Fruit
Enzyme
Mushroom
Enzyme inhibitor
Basidiomycetes
Catechol oxidase
Solvent extraction
Biological activity
Fungi
Enokitake
Browning
Apple
Vegetable extract
Quality
Oxidoreductases
Edible fungi
Thallophyta
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Summary:‘Enokitake’ mushroom (Flammulina velutipes) extracts were prepared by three different solvents: 70 mL/100 mL acetone, 70 mL/100 mL ethanol as well as hot water. Effects of the extracts on mushroom tyrosinase activity and browning of apple were investigated. Mushroom tyrosinase activities assayed spectrophotometrically and by oxygen uptake were found to be inhibited significantly by all three extracts. Lyophilized ‘enokitake’ fruit body powder inhibited the browning of fresh apple. Immersing sliced apple into the acetone extract was found to prevent effectively the browning development. Freshly squeezed apple juice with added hot-water extract showed the concentration-dependent inhibition of browning. No browning was observed on the apple juice when mixed with the extract containing 1.0 g wet ‘enokitake’/mL in a mixture. Under the same conditions, no significant changes in color in terms of a* and b* values of the mixture were observed for up to 6 h. These observations suggested that ‘enokitake’ mushroom contained certain compounds which inhibited mushroom tyrosinase activity and the development of browning induced by the catalytic oxidation due to polyphenol oxidase.
ISSN:0023-6438
1096-1127
DOI:10.1006/fstl.2002.0937