Broccoli stem extract enhances browning inhibition in fresh-cut peach fruit by inhibiting polyphenol oxidase activity and improving antioxidant capacity
This study focused on the anti-browning effect of broccoli stem extract (BE) on fresh-cut peaches. Compared to L-cysteine (L-Cys), BE showed the higher inhibition of the surface browning in fresh-cut peach fruit. This was accompanied with a more decreased polyphenol oxidase (PPO) activity and down-r...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier B.V.
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/118654/ http://psasir.upm.edu.my/id/eprint/118654/1/118654.pdf |
| _version_ | 1848867564968476672 |
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| author | Zhang, Fengru Jiang, Shu Jia, Shuang Gui, Boya Wei, Yingying Chen, Yi Ye, Jianfen Xu, Feng Ding, Phebe Shao, Xingfeng |
| author_facet | Zhang, Fengru Jiang, Shu Jia, Shuang Gui, Boya Wei, Yingying Chen, Yi Ye, Jianfen Xu, Feng Ding, Phebe Shao, Xingfeng |
| author_sort | Zhang, Fengru |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study focused on the anti-browning effect of broccoli stem extract (BE) on fresh-cut peaches. Compared to L-cysteine (L-Cys), BE showed the higher inhibition of the surface browning in fresh-cut peach fruit. This was accompanied with a more decreased polyphenol oxidase (PPO) activity and down-regulation of PpPPO expression. BE showed a non-competitive inhibition for peach PPO, and the highest inhibition rate (85.23 ± 3.86 %) was found when PPO catalyzed the oxidation of catechol. Furthermore, sulfur-containing compounds, including methylthiouracil (MTU), S-Methyl methanethiosulfonate (MMTS) and thiophene, 2-propyl- were identified in BE and shown to inhibit PPO activity. The molecular docking also indicated that these three compounds spontaneously bound PPO via hydrogen bonding, π-π conjugation and hydrophobic interactions, resulting in the PPO inhibition and its associated browning. BE also increased the total phenol and flavonoids content as well as antioxidant capacities in fresh-cut fruit, suggested by increased activities of catalase (CAT), ascorbate peroxidase (APX) and 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging rate. Therefore, BE could be a natural anti-browning agent that can be used for the inhibition of PPO-initiated discoloration in peach fruit. |
| first_indexed | 2025-11-15T14:38:31Z |
| format | Article |
| id | upm-118654 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:38:31Z |
| publishDate | 2025 |
| publisher | Elsevier B.V. |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1186542025-07-21T06:50:52Z http://psasir.upm.edu.my/id/eprint/118654/ Broccoli stem extract enhances browning inhibition in fresh-cut peach fruit by inhibiting polyphenol oxidase activity and improving antioxidant capacity Zhang, Fengru Jiang, Shu Jia, Shuang Gui, Boya Wei, Yingying Chen, Yi Ye, Jianfen Xu, Feng Ding, Phebe Shao, Xingfeng This study focused on the anti-browning effect of broccoli stem extract (BE) on fresh-cut peaches. Compared to L-cysteine (L-Cys), BE showed the higher inhibition of the surface browning in fresh-cut peach fruit. This was accompanied with a more decreased polyphenol oxidase (PPO) activity and down-regulation of PpPPO expression. BE showed a non-competitive inhibition for peach PPO, and the highest inhibition rate (85.23 ± 3.86 %) was found when PPO catalyzed the oxidation of catechol. Furthermore, sulfur-containing compounds, including methylthiouracil (MTU), S-Methyl methanethiosulfonate (MMTS) and thiophene, 2-propyl- were identified in BE and shown to inhibit PPO activity. The molecular docking also indicated that these three compounds spontaneously bound PPO via hydrogen bonding, π-π conjugation and hydrophobic interactions, resulting in the PPO inhibition and its associated browning. BE also increased the total phenol and flavonoids content as well as antioxidant capacities in fresh-cut fruit, suggested by increased activities of catalase (CAT), ascorbate peroxidase (APX) and 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging rate. Therefore, BE could be a natural anti-browning agent that can be used for the inhibition of PPO-initiated discoloration in peach fruit. Elsevier B.V. 2025-04 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/118654/1/118654.pdf Zhang, Fengru and Jiang, Shu and Jia, Shuang and Gui, Boya and Wei, Yingying and Chen, Yi and Ye, Jianfen and Xu, Feng and Ding, Phebe and Shao, Xingfeng (2025) Broccoli stem extract enhances browning inhibition in fresh-cut peach fruit by inhibiting polyphenol oxidase activity and improving antioxidant capacity. Postharvest Biology and Technology, 222. art. no. 113399. pp. 1-13. ISSN 0925-5214; eISSN: 0925-5214 https://linkinghub.elsevier.com/retrieve/pii/S0925521425000122 10.1016/j.postharvbio.2025.113399 |
| spellingShingle | Zhang, Fengru Jiang, Shu Jia, Shuang Gui, Boya Wei, Yingying Chen, Yi Ye, Jianfen Xu, Feng Ding, Phebe Shao, Xingfeng Broccoli stem extract enhances browning inhibition in fresh-cut peach fruit by inhibiting polyphenol oxidase activity and improving antioxidant capacity |
| title | Broccoli stem extract enhances browning inhibition in fresh-cut peach fruit by inhibiting polyphenol oxidase activity and improving antioxidant capacity |
| title_full | Broccoli stem extract enhances browning inhibition in fresh-cut peach fruit by inhibiting polyphenol oxidase activity and improving antioxidant capacity |
| title_fullStr | Broccoli stem extract enhances browning inhibition in fresh-cut peach fruit by inhibiting polyphenol oxidase activity and improving antioxidant capacity |
| title_full_unstemmed | Broccoli stem extract enhances browning inhibition in fresh-cut peach fruit by inhibiting polyphenol oxidase activity and improving antioxidant capacity |
| title_short | Broccoli stem extract enhances browning inhibition in fresh-cut peach fruit by inhibiting polyphenol oxidase activity and improving antioxidant capacity |
| title_sort | broccoli stem extract enhances browning inhibition in fresh-cut peach fruit by inhibiting polyphenol oxidase activity and improving antioxidant capacity |
| url | http://psasir.upm.edu.my/id/eprint/118654/ http://psasir.upm.edu.my/id/eprint/118654/ http://psasir.upm.edu.my/id/eprint/118654/ http://psasir.upm.edu.my/id/eprint/118654/1/118654.pdf |