Enzymatic Browning Characteristics of Apricots from Nagano During Cooking and Processing

Abstract

The purpose of this study was to determine the differences in cooking and processing characteristics of apricot varieties in enzymatic browning. Five apricot varieties from Nagano Prefecture were examined for their characteristics in enzymatic browning. The total polyphenol content was significantly lower in "Shinshu sour" than the other four varieties, and polyphenol oxidase activity was significantly lower in "Shinshu sour" and "Shinyo" than the other three varieties. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was significantly lower in "Shinshu sour" than in the other four varieties. There was a significant difference in brownness between "Shinshu Sour" and "Shinshu Ohmi". As the antioxidant activity and total polyphenol content results were similar, it was concluded that polyphenols are the main antioxidants in apricots.