Person:
Arroqui Vidaurreta, Cristina

Profile Picture

Email Address

person.page.identifierURI

https://academica-e.unavarra.es/handle/2454/48616

Birth Date

Research Projects

Organizational Units

Job Title

Last Name

Arroqui Vidaurreta

First Name

Cristina

person.page.departamento

Agronomía, Biotecnología y Alimentación

person.page.instituteName

IS-FOOD. Research Institute on Innovation & Sustainable Development in Food Chain

ORCID

0000-0002-0905-9549

person.page.upna

2551

Name

Filters

20221
Reset filters

Settings

Subject: Antibrowning ×

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    PublicationOpen Access
    Natural plant extracts as inhibitors of potato polyphenol oxidase: the green tea case study
    (Elsevier, 2022) Bobo García, Gloria; Arroqui Vidaurreta, Cristina; Virseda Chamorro, Paloma; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Agronomía, Biotecnología y Alimentación; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa; Gobierno de Navarra / Nafarroako Gobernua
    Natural plant extracts have emerged as a potential alternative to sulphites in minimally processed potatoes. The aim of this study was to evaluate the inhibitory capacity of various plant extracts on potato polyphenol oxidase (pPPO) and to optimize the extraction conditions for preventing browning in fresh-cut potatoes (cv. Monalisa). Fifteen aqueous plant extracts were characterized by their total phenolic content (TPC), antioxidant activity (AA) and their pPPO. Clove extract showed the highest TPC and AA among all plant extracts. Garlic, green tea and wheat bran and, clove and marjoram have a pPPO inhibition >50% at the lowest (1–25 g GAE L−1 extract) and highest (200–350 g GAE L1 extract) range of TPC, respectively. The green tea extract was selected for further evaluation due to its high capacity to inhibit pPPO activity regardless of the solution concentration. The optimum extraction conditions and treatment concentration were 55 °C, 7 min and 50 mL L1 of original extract solution. These conditions guaranteed the conservation of fresh-cut potato colour mainly preventing the reduction of luminosity parameter. Green tea extract controlled browning in fresh-cut potatoes (cv. Monalisa) for 14 days when stored at 4 °C.