Enhancing the enzymatic browning inhibition capacity of Moringa oleifera seed extract via the Maillard reaction

Enhancing the enzymatic browning inhibition capacity of Moringa oleifera seed extract via the Maillard reaction

Author: 
Lusani, Norah Vhangani
Publisher: 
Rural Outreach Programme (ROP)
Date published: 
2021
Record type: 
Region: 
Responsibility: 
Mogashoa, L, jt. author
Van Wyk, J, jt. author
Journal Title: 
African Journal of Food, Agriculture, Nutrition and Development
Source: 
African Journal of Food, Agriculture, Nutrition and Development, Vol 21, No. 8, September 2021, pp. 18518-18532
Abstract: 

The antioxidant and anti-browning activity of heated plant extracts have been attributed to the formation of Maillard reaction products (MRPs) via the Maillard reaction (MR). The inhibitory effect of heated Moringa oleifera (MO) seed extract on banana polyphenol oxidase (PPO) was investigated. The Plain MO seed extracts and those with added glucose and glycine (1.5 mM each) were heated at 100°C for 15, 30, 60 and 120 min. The pH and brown colour development decreased and increased significantly (P

Language: 

CITATION: Lusani, Norah Vhangani. Enhancing the enzymatic browning inhibition capacity of Moringa oleifera seed extract via the Maillard reaction . : Rural Outreach Programme (ROP) , 2021. African Journal of Food, Agriculture, Nutrition and Development, Vol 21, No. 8, September 2021, pp. 18518-18532 - Available at: http://library.au.int/enhancing-enzymatic-browning-inhibition-capacity-moringa-oleifera-seed-extract-maillard-reaction