engleski

Antibrowning effect of novel coumarin derivatives on apples (var. Idared)

Browning reactions of apples become evident during postharvest handling when material is subjected to processing or mechanical injury. Those changes are undesirable and can affect appearance, flavor or nutritional value of the apples. Inhibition of such reactions has become a subject of many researches and there are many more or less effective methods used to prevent browning. Coumarin derivatives have already shown to be potent tyrosinase inhibitors, as well as antioxydative agents. In our work we have synthesized various coumarin derivatives which are examined for their potency to prevent browning of the apple slices. Apple slices were treated with coumarine derivatives solutions and their inhibitory effect on the browning reaction was monitored in a period of 15 days. Color measurement was performed on Minolta Chroma meter (CR 400) using CIE L*a*b* color. Results have shown that some derivatives have been very potent antibrowning agents and further research will elucidate inhibitory effect of these derivatives.

browning; coumarin derivatives

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