Inhibitory effects of various antibrowning agents on apple slices

A comprehensive study to evaluate the relative antibrowning activity of 36 known compounds was conducted. Five chemical groups, including carboxylic a cids, ascorbic acid derivatives, sulfur containing amino acids, phenolic ac ids and other miscellaneous compounds, were tested on apple slices under th e same conditions. Among the compounds tested, oxalic acid, oxalacetic acid , ascorbic acid-2-phosphate, cysteine, glutathione, N-acetylcysteine, kojic acid and 4-hexyl resorcinol belonged to a group that showed the highest in hibitory activity on apple browning. The minimal concentrations of oxalacet ic acid, oxalic acid, cysteine and kojic acid, for an effective antibrownin g activity, were 0.25, 0.05, 0.05 and 0.05%, respectively. Oxalic acid show ed a synergistic effect when 0.02% oxalic acid was used with 1% ascorbic ac id or its derivatives. (C) 2001 Elsevier Science Ltd. All rights reserved.