Tag: Quinones

Over 50% of foods susceptible to enzymatic browning are wasted globally each year. This browning is a common chemical reaction triggered when certain enzymes within fruits and vegetables are exposed to oxygen, leading to undesirable discoloration, texture changes, and nutritional loss.

Polyphenol oxidase (PPO) is an enzyme found in most fruits and vegetables and is responsible for the browning effect seen in produce like apples and bananas when exposed to air. The browning reaction, driven by PPO, significantly impacts food quality, but its direct effect on human health is more nuanced than commonly believed.

Quinones are a class of organic compounds and natural products that possess remarkable biological activity and are widely distributed across the natural world. They are crucial cofactors in many biological processes, such as the electron transport chains in photosynthesis and cellular respiration. Understanding these varied sources is key to appreciating their role in health, nutrition, and industry.

Over 50% of the world's fruits and vegetables are lost to post-harvest decay, and a significant portion of this is due to unsightly browning. Ascorbic acid, commonly known as vitamin C, is a simple yet powerful tool used to combat this process, but why does ascorbic acid prevent browning in fruits and vegetables?