Inhibition of browning on fresh apple juices by natural phytochemicals from Rumex crispus L. seed

Efficacy of phytochemicals of Rumex crispus L. seeds as an anti-browning agent was examined. Anti-browning candidates were screened using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Antioxidant activities of DPPH radical scavengers increased with increasing amount of the extracts. Butanol (BE) and ethyl acetate extracts (EE) displayed significantly higher DPPH radical-scavenging activity as compared to that of ascorbic acid. Anti-browning activity was evaluated by monitoring the change of L *, a *, and b * values as well as total color differences (△E). BE and EE effectively inhibited browning in apple juice at a concentration below 0.3 mg mL−1, whereas other extracts did not show anti-browning effects in apple juice. R. crispus L. seed extracts could be of good resources as anti-browning agents. Results indicate possible contribution to the development of new and natural anti-browning agents with potential applications to reduce oxidative damage.