title: Prevention of browning in potato with a heat-treated onion extract.
abstract: The inhibitory effect of an onion extract on browning of potato was investigated. The addition of the heated onion extract to potato exhibited a marked inhibitory effect on potato polyphenol oxidase and the formation of a brown color. The inhibitory effect of the onion extract was dependent upon its heating temperature. The addition of both glycine and glucose increased the inhibitory effect of the onion extract toward potato polyphenol oxidase.
authors.affiliation: Faculty of Food Science, Dong-A University, Pusan, Korea.
authors.forename: Min-Kyung
authors.initials: MK
authors.lastname: Lee
authors.forename: Young-Mai
authors.initials: YM
authors.lastname: Kim
authors.forename: Na-Young
authors.initials: NY
authors.lastname: Kim
authors.forename: Gi-Nahm
authors.initials: GN
authors.lastname: Kim
authors.forename: Seok-Hwan
authors.initials: SH
authors.lastname: Kim
authors.forename: Keuk-Seung
authors.initials: KS
authors.lastname: Bang
authors.forename: Inshik
authors.initials: I
authors.lastname: Park
mesh_terms: D004156:Catechol Oxidase / Q000037:antagonists & inhibitors / Q000378:metabolism; D007700:Kinetics; D015416:Maillard Reaction / Q000187:drug effects*; D019697:Onions; D010936:Plant Extracts / Q000494:pharmacology*; D011198:Solanum tuberosum / Q000187:drug effects / Q000201:enzymology / Q000502:physiology*
chemical_list: D010936:Plant Extracts; D004156:Catechol Oxidase