مهار قهوه‌ای شدن آنزیمی در آب انبه با استفاده از عصاره‌های پوست بادمجان غنی از آنتی‌اکسیدان: یک مطالعه سینتیکی و نگهداری

مقالات آماده انتشار

نوع مقاله : مقاله پژوهشی انگلیسی

نویسندگان

می جی آمین الدباغ ¹

اودی اچ علی الجماس ²

رعنا تی ابراهیم التایی ¹

عمر وای العباسی ¹

¹ گروه شیمی، دانشکده علوم تربیتی (علوم پایه)، دانشگاه موصل، عراق

² گروه علوم و صنایع غذایی، دانشکده کشاورزی و جنگلداری، دانشگاه موصل، عراق

https://doi.org/10.22067/ifstrj.2026.97581.1549

چکیده

فرآیندهای قهوه‌ای شدن آنزیمی تأثیر منفی بر بسیاری از محصولات غذایی، مانند آبمیوه‌های تازه، به‌ویژه خواص حسی و ارزش غذایی آنها دارند و در نهایت منجر به رد محصولات آسیب‌دیده توسط مصرف‌کنندگان می‌شوند. از آنتی‌اکسیدان‌های طبیعی برای مقابله با این پدیده، حفظ این محصولات و جلوگیری از افت کیفیت آنها استفاده شده است. این تحقیق به بررسی فعالیت‌های آنتی‌اکسیدانی و مهار آنزیمی عصاره‌های اتانولی پوست بادمجان (EEPE) و آبی (AEPE) و همچنین ظرفیت آنها در مهار رادیکال‌های DPPH و مهار آنزیم‌های قهوه‌ای شدن در آب انبه (MJ) در طول نگهداری در یخچال می‌پردازد. EEPE ظرفیت مهار رادیکال DPPH بیشتری (0.66 میلی‌گرم بر گرم) نسبت به 0.52 AEPE میلی‌گرم بر گرم) داشت، اگرچه هر دو ترکیب از ویتامین C (0.73 میلی‌گرم بر گرم) ضعیف‌تر بودند. سنجش‌های قهوه‌ای شدن آنزیمی نشان داد که EEPE فعالیت‌های PPO و POD را در آب انبه (MJ) سرکوب می‌کند و به کاهش شدت قهوه‌ای شدن و حفظ بهتر محتوای فنلی پس از 15 روز در دمای 4 درجه سانتی‌گراد، بیشتر از AEPE، کمک می‌کند. PPO پالپ انبه خالص‌شده تقریباً 54 کیلو دالتون وزن مولکولی داشت و با استفاده از رسوب سولفات آمونیوم، دیالیز و کروماتوگرافی تبادل یونی CM- سلولز با مقدار خالص‌سازی 15.07 به‌طور مؤثر استخراج شد. مطالعات سینتیکی نشان داد که EEPE مانند یک مهارکننده رقابتی PPO عمل می‌کند، در حالی‌که AEPE مهار غیررقابتی از خود نشان می‌دهد. این پاسخ، پتانسیل پوست بادمجان، ضایعات کشاورزی، را به‌عنوان یک ماده طبیعی برای نگهداری مواد غذایی به‌دلیل فعالیت‌های آنتی‌اکسیدانی و ضد قهوه‌ای شدن آن نشان می‌دهد.

کلیدواژه‌ها

آب انبه

پراکسیداز

پلی‌فنل اکسیداز

عصاره پوست بادمجان

فعالیت آنتی‌اکسیدانی

قهوه‌ای شدن آنزیمی

نگهداری مواد غذایی

موضوعات

• شیمی مواد غذایی

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عنوان مقاله English

Inhibition of Enzymatic Browning in Mango Juice Using Antioxidant-Rich Eggplant Peel Extracts: A Kinetic and Preservation Study

نویسندگان English

May G. Ameen Aldabbagh ¹

Oday H. Ali AL-Jammaas ²

Rana T. Ibrahim Altaee ¹

Omar Y. Al-abbasy ¹

¹ Department of Chemistry, College of Education for Pure Science, University of Mosul, Iraq

² Department of Food Science, College of Agriculture and Forestry, University of Mosul, Iraq

چکیده English

Enzymatic browning processes negatively influence many food products, such as fresh juices, particularly their sensory properties and nutritional value, ultimately leading consumers to reject such products. Natural antioxidants have been used to reduce this phenomenon, preserving these products and preventing quality deterioration. This research investigates the antioxidant and enzyme inhibitory activities of eggplant peel ethanolic (EEPE) and aqueous (AEPE) extracts, by scavenging DPPH radicals method in mango juice (MJ) during cold storage. EEPE had greater DPPH radical scavenging capacity (0.66 mg/g) than AEPE (0.52 mg/g), although both extracts were weaker than vitamin C (0.73 mg/g). Enzymatic browning assays revealed that EEPE suppressed PPO and POD activities in mango juice (MJ), contributing to decreased browning intensity and better preservation of phenolic content after 15 days storage at 4°C, more than AEPE. Purified mango pulp PPO was of approximately 54 kDa molecular weight and was effectively extracted and purified using ammonium sulfate precipitation, dialysis, and CM-Cellulose ion exchange chromatography with a purification fold value of 15.07. Kinetic studies revealed that EEPE acted like a competitive inhibitor of PPO, while AEPE exhibited non-competitive inhibition. This finding reflects the potential of eggplant peel,as an agricultural waste, is a potent natural substance to be used in food preservation due to its antioxidant and anti-browning activities.

کلیدواژه‌ها English

Antioxidant activity

Eggplant peel extract

Enzymatic browning

Food preservation

Mango juice

Peroxidase

Polyphenol oxidase

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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