Natural plant extracts as inhibitors of potato polyphenol oxidase: The green tea case study

Natural plant extracts have emerged as a potential alternative to sulphites in minimally processed potatoes. The aim of this study was evaluate the inhibitory capacity various on potato polyphenol oxidase (pPPO) and optimize extraction conditions for preventing browning fresh-cut potatoes (cv. Monalisa). Fifteen aqueous were characterized by their total phenolic content (TPC), antioxidant activity (AA) pPPO. Clove extract showed highest TPC AA among all extracts. Garlic, green tea wheat bran and, clove marjoram pPPO inhibition >50% at lowest (1–25 g GAE L−1 extract) (200–350 range TPC, respectively. selected further evaluation due its high inhibit regardless solution concentration. optimum treatment concentration 55 °C, 7 min 50 mL original solution. These guaranteed conservation colour mainly reduction luminosity parameter. Green controlled Monalisa) 14 days when stored 4 °C.