Effects of Antioxidants on Enzymatic Escalation

In freshly chopped and dried fruits and vegetables, the most important factor that affects quality and shelf life negatively is browning reactions. As a result of the reactions, not only the color of the product, but also the other sensory properties is changed. This situation is reflected as economic loss between the producer and the seller. Some of the techniques are enzymatic browning inhibition techniques such as freezing, cooling, pH regulation, drying, irradiation, high pressure treatment, ultrafiltration and using inhibiting substances. These methods can prevent the browning reactions by disrupting the enzyme structure, by reacting with the oxygen in the environment, or by binding to the active terminals of the enzyme. However, changing the chemical structure of foods can affect human health in the negative and these are not cheap methods. In this study, it was aimed to prevent enzymatic browning of selected fruits bananas, apples and potatoes by using antioxidant substances found in the structure of various plants. In this context, selected fruits were dipped in extracts of sage, rosemary, green tea and pomegranate bark, and the effects of these extracts on browning were investigated. The color of the examined materials was measured with a Konica Minolta CR-400 colorimeter and recorded according to Hunter L, a, b color system. It has been proved that the enzymatic browning can be prevented by using the natural antioxidants, especially pomegranate bark, which unused after being separated from the granule