REPRINTS, COPIES

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Phenolic compounds are closely related to the sensory and nutritional qualities of plants. They are found in many fruits, including apples, apricots, peaches, pears, bananas, and grapes, and vegetables such as avocado, eggplant, and potatoes (Paul and Palmer, 1972) and contribute to color, astringency, bitterness, and aroma. (Ho, et.al., 1992) Most phenolic compounds are found around the vascular tissues in plants but they have the potential to react with other components in the plant as damage to the structure occurs during handling and processing. Loss of nutrients and changes in color and flavor occur in foods due to the phenolic compounds reaction with polyphenol oxidase, or PPO, an enzyme that catalyzes oxidation. (Ho, et.al., 1992)

How enzymatic browning occurs

What affects the amount of browning?

Factors that interfere or prevent polyphenol oxidase from oxidizing phenolic compounds

Glossary

References cited

ADDITIONAL INFORMATION

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Updated: Wednesday, October 24, 2007.