Effectiveness of some crown compounds on inhibition of polyphenoloxidase in model systems and in apple

Enzymatic browning is (in most cases) an undesirable reaction which usually impairs the sensory properties and chemical changes in raw fruits and vegetables after mechanical operations (such as peeling, coring or slicing). A great emphasis is put on research to develop new methods to prevent enzymatic browning especially in fresh-cut (minimally processed) fruits and vegetables. The inhibition effect of crown compounds, macrocyclic ethers, benzo-18-crown-6 with sorbic acid and benzo-18-crown-6 with potassium sorbate, on polyphenoloxidase (PPO) activity was studied. The effectiveness of these compounds was evaluated by using 3,4-dihydroxy phenylalanine (L-DOPA), and chlorogenic acid (3-o-caffeoyl-D-quinic acid), the most widespread natural PPO substrates in fruits and vegetables, as well as browning inhibition substances on the cut surface of apples. Results showed that crown compounds used in this study were effective, both as inhibitors of the oxidation of phenolic compounds (PPO substrates) in model solutions and as inhibitors of enzyme discolorations of real systems (fresh-cut apples). In the earlier published papers (V UKOVI C 'et al., 1999) the synthesis of crown compound used in this study was presented