Lee, Min-Kyeong Hwang, Youn-Hwan Ryu, Heeyeon Lee, Ami Jeong, Hyeon Hak Baek, Jiwon Kim, Myeong-Jin Lee, Ji Yun Van, Ji Yun Liu, Yunshan Choi, Chun Whan Kim, Min Soo Lee, Bonggi 2024-01-19T11:34:28Z 2024-01-19T11:34:28Z 2022-05-04 2022-07 0308-8146 https://pubs.kist.re.kr/handle/201004/114934 Although Galla rhois has been used as a traditional medicine in Asian countries, there was no application of it in anti-browning food additives. Here, we tested whether Galla rhois inhibits apple juice browning. Apple juice browning was blocked at 250-1000 mu g/ml of Galla rhois for 16 days but the effect of vitamin C did not last until a day. In vitro assays showed that the antioxidant capacity of Galla rhois was stronger than that of vitamin C. Further analysis by UPLC-MS/MS identified 17 phytochemicals containing gallotannin derivatives. Docking simulation and polyphenol oxidase activity assay indicate that the mechanisms underlying Galla rhois-mediated inhibition of the enzymatic browning include but are not limited to the combined effects of multiple compounds including galloylglucose-and gallate-derivates. Although marketability and long-term toxicity of Galla rhois should be tested, it may be applied as a food additive to elevate food quality. English Elsevier BV Galla rhois water extract inhibits enzymatic browning in apple juice partly by binding to and inactivating polyphenol oxidase Article 10.1016/j.foodchem.2022.132277 1 Food Chemistry, v.383 Food Chemistry 383 N scie scopus 000784316200001 2-s2.0-85124394604 Chemistry, Applied Food Science & Technology Nutrition & Dietetics Chemistry Food Science & Technology Nutrition & Dietetics Article ANTIOXIDANT CYSTEINE ACID Galla rhois Enzymatic browning Antioxidant Food additive Apple juice