Abstract
The extraction conditions of rice bran extract (RBE), including extraction ratio, extraction time, and extraction temperature, were studied in relation to enzymatic browning inhibition in potato. The inhibitory effect of RBE on potato polyphenol oxidase (PPO) activity and its total phenolic compound content were highest at an extraction ratio of 1:3 (rice bran:water, w/v), extraction time of 30 min, and extraction temperature of 40 degrees C. RBE showed the most inhibitory effect on PPO activity at pH 6.5. However, the inhibitory effect of RBE on potato PPO activity and its total phenolic compound content were decreased at the higher temperature and longer time.
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Claims 5
Claim · model-written summary
Rice bran extract had maximum inhibition of potato PPO under the stated extraction conditions.
- Taxon
- potato
Solanum tuberosume0 - Treatment
- extraction ratio of 1:3 (rice bran:water, w/v), extraction time of 30 min, and extraction temperature of 40 degrees Ce0
- Outcome
- potato polyphenol oxidase (PPO) activitye0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The inhibitory effect of RBE on potato polyphenol oxidase (PPO) activity and its total phenolic compound content were highest at an extraction ratio of 1:3 (rice bran:water, w/v), extraction time of 30 min, and extraction temperature of 40 degrees C”
Claim · model-written summary
Extract phenolic content was highest under the stated extraction conditions.
- Taxon
- potatoSolanum tuberosume1
- Treatment
- extraction ratio of 1:3 (rice bran:water, w/v), extraction time of 30 min, and extraction temperature of 40 degrees Ce0
- Outcome
- total phenolic compound contente0
- Direction
- higheste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“its total phenolic compound content were highest at an extraction ratio of 1:3 (rice bran:water, w/v), extraction time of 30 min, and extraction temperature of 40 degrees C”
e1“The inhibitory effect of RBE on potato polyphenol oxidase (PPO) activity and its total phenolic compound content were highest at an extraction ratio of 1:3 (rice bran:water, w/v), extraction time of 30 min, and extraction temperature of 40 degrees C”
Claim · model-written summary
RBE inhibited PPO activity most at pH 6.5.
- Taxon
- PotatoSolanum tuberosumt0
- Treatment
- RBEe0
- Outcome
- PPO activitye0
- Direction
- most inhibitorye0
- Qualifier
- pH 6.5e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“RBE showed the most inhibitory effect on PPO activity at pH 6.5”
t0“Potato”
Claim · model-written summary
Higher extraction temperature and longer extraction time decreased inhibition of potato PPO activity.
- Taxon
- potatoSolanum tuberosume0
- Treatment
- higher temperature and longer timee0
- Outcome
- inhibitory effect of RBE on potato PPO activitye0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the inhibitory effect of RBE on potato PPO activity and its total phenolic compound content were decreased at the higher temperature and longer time”
Claim · model-written summary
Higher extraction temperature and longer extraction time decreased RBE phenolic content.
- Taxon
- PotatoSolanum tuberosumt0
- Outcome
- total phenolic compound contente0
- Direction
- decreasede0
- Qualifier
- higher temperature and longer timee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“its total phenolic compound content were decreased at the higher temperature and longer time”
t0“Potato”
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