Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates

L. Chen, A. Mehta, May R Berenbaum, A. R. Zangerl, Nicki Jene Engeseth

Research output: Contribution to journalArticlepeer-review

Abstract

Honeys from different floral sources were evaluated for their antioxidant content and for their ability to inhibit enzymatic browning in fruits and vegetables. Antioxidant contents of honeys vary widely from different floral sources, as do their abilities to protect against enzymatic browning. Polyphenol oxidase (PPO) activity was reduced over a range of ~2-45% in fruit and vegetable homogenates, corresponding to a reduction in browning index by 2.5-12 units. Soy honey was particularly effective when compared to clover honey, which had a similar antioxidant content. When compared to commercial inhibitors of browning, honeys were less effective; however, in combination they added to the effectiveness of metabisulfite and ascorbic acid. Honey has great potential to be used as a natural source of antioxidants to reduce the negative effects of PPO browning in fruit and vegetable processing.

Original languageEnglish (US)
Pages (from-to)4997-5000
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume48
Issue number10
DOIs
StatePublished - Nov 7 2000

Keywords

  • Enzymatic browning
  • Fruits and vegetables
  • Honey
  • Polyphenol oxidase

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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