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Enzymatic Browning of Fruits and Vegetables
a partial requirement for
Biochemistry Laboratory
Submitted by:
Group 2
Bautista, Thalia Joy
Calicoy, Krys Xanthe
Caneja, Karen
Ngo, Jan Winrich
Quindoy, Kimberly
I. Introduction of Concepts and Significance
Enzymatic browning is transforming phenolic compounds to colored polymers,
from intermediate pink, red, or blue. Still, the most common are brown or black. This
process affects the nutritional properties of foods—some of the Natural substrates
involved in this process. The pigmentation in this process indicates the oxidation
reactions. The brown pigment that can be seen on fruits or vegetables is due to
polyphenol oxidase that can be found in beverages that oxidize diphenols into o-
quinone, hazardous to humans immunotoxicity, carcinogenesis, and cytotoxicity. When
the components are exposed to oxygen, the phenols will transform into melanin, which
is the cause of brown pigment. The brown stain is called o-quinone. The polyphenol
oxidase in this process and this product promotes peroxidase.
It has a significant impact on the flavor and aroma, and phenolic compounds
play an essential role in giving it a taste in vegetables and fruits. This process varies the
relationship and different factors are oxygens, partial pressure, storage temperature,
moisture content, and time. These factors increased the browning process. Some
additive chemical substances are needed to control this process, like heat, cold,
radiation, etc. This experiment will show the effects of the different mixture and different
factors, like heat, etc., on fruits and vegetables by running various trials with a specific
observation time.
A
f
t
After 24 hours
DAY 2
After 32 hours
After 40 hours
After 48 hours
DAY 3
After 56 Hours
After 64 Hours
DAY 5
After 104 Hours
After 112 Hours
After 120 hours
DAY 6
After 128 Hours
After 136 Hours
After 144 Hours
2. Potato
DAY 1
After 8 HOURS
After 16 Hours
POTATO ONLY POTATO WITH
SALTWATER
POTATO WITH WATER
ONLY
POTATO WITH
SUGARWATER
POTATO WITH VINEGAR
POTATO ONLY POTATO AND WATER POTATO AND
POTATO AND
POTATO AND VINEGAR
After 24 Hours
DAY 2
After 32 HOURS
POTATO AND
POTATO AND
POTATO ONLY
POTATO AND WATER POTATO AND VINEGAR
POTATO AND WATER
POTATO AND VINEGAR
POTATO ONLY
POTATO AND
POTATO AND
DAY 3
After 56 HOURS
After 64 HOURS
POTATO ONLY POTATO AND POTATO AND WATER
POTATO AND
POTATO AND VINEGAR
POTATO AND WATER POTATO AND POTATO ONLY
After 72 hours
DAY 4
After 80 HOURS
POTATO AND VINEGAR
POTATO AND
POTATO AND WATER
POTATO AND SUGAR
POTATO AND VINEGAR
POTATO AND SALT POTATO ONLY
After 96 HOURS
DAY 5
After 104 HOURS
POTATO ONLY POTATO AND WATER
POTATO AND
POTATO AND POTATO AND VINEGAR
POTATO ONLY
POTATO AND
POTATO AND WATER
After 112 HOURS
POTATO AND VINEGAR
POTATO AND
POTATO ONLY
POTATO AND
POTATO AND WATER
POTATO AND VINEGAR
POTATO AND
After 136 HOURS
After 144 HOURS
POTATO AND
POTATO ONLY
POTATO AND
POTATO AND WATER
POTATO AND VINEGAR
POTATO AND
POTATO ONLY
POTATO AND
POTATO AND
POTATO AND WATER
DAY 7
After 152 HOURS
After 160 HOURS
POTATO AND VINEGAR
POTATO ONLY
POTATO ONLY
POTATO AND
POTATO AND
POTATO AND VINEGAR
POTATO AND VINEGAR
