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Publication Type J
Authors Calvo, M. M., A. Tzamourani and O. Martinez-Alvarez
Title Halophytes as a potential source of melanosis-inhibiting compounds. Mechanism of inhibition of a characterized polyphenol extract of purslane (Portulaca oleracea)
Source Food Chemistry
Language English
Author Keywords Halophytes Polyphenol oxidase Melanosis Purslane Whiteleg shrimp PPO-inhibition shrimp litopenaeus-vannamei phenolic-compounds penaeus-vannamei ferulic acid hemocyanin oxidase quality 4-hexylresorcinol activation catechin Chemistry Food Science & Technology Nutrition & Dietetics
Abstract The market value of crustaceans depreciates during storage due to the appearance of melanosis caused by polyphenol oxidases. Sulfite derivatives are used as melanosis-inhibiting agents, but their unhealthy effects make it preferable to replace them with natural preservatives. In this work, a crude enzymatic extract from whiteleg shrimp (Penaeus vannamei) was characterized and used to test the diphenol oxidase-inhibiting activity of polyphenol extracts of five underutilized halophyte plants, namely crystalline ice plant, seaside arrowgrass, purslane, sea fennel, and seashore aster. The extracts inhibited diphenol oxidase activity more efficiently than sodium sulfite. The purslane extract was rich in isoorientins, isovitexin, and apigenin, and showed the highest inhibiting effect, being this classified as mixed or non-competitive. Hydroxyl groups in the phenyl B ring could be responsible for the inhibitory activity of the extract. The polyphenol extracts tested in this work could be promising melanosis-inhibiting agents of interest for seafood industries.
Author Address [Calvo, Marta Maria; Martinez-Alvarez, Oscar] Inst Food Sci Technol & Nutr CSIC, 10 Jose Antonio Novais St, Madrid 28040, Spain. [Tzamourani, Aikaterini] Agr Univ Athens, Sch Food & Nutr Sci, Dept Food Sci & Human Nutr, Iera Odos 75, GR-11855 Athens, Greece. Martinez-Alvarez, O (corresponding author), Inst Food Sci Technol & Nutr CSIC, 10 Jose Antonio Novais St, Madrid 28040, Spain. oscar.martinez@ictan.csic.es
ISSN 0308-8146
ISBN 0308-8146
29-Character Source Abbreviation Food Chem.
Publication Date Sep
Year Published 2021
Volume 355
Beginning Page 8
Digital Object Identifier (DOI) 10.1016/j.foodchem.2021.129649
Unique Article Identifier WOS:000645828700002

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