Scavenging of ROS After Eugenol Treatment as Mechanism of Slowing Down Membrane Lipid Metabolism to Maintain the Surface Color of Fresh-Cut Yam
Tingting Bai, Jiaxing Li, Ayesha Murtaza, Aamir Iqbal, Lijuan Zhu, Jiao Zhang, Bing Zhang, Xiaoyu Xu, Siyi Pan, Wanfeng Hu
Topics & Concepts
ChemistryBrowningAntioxidantCatalaseReactive oxygen speciesMalondialdehydeFood sciencePhenylalanine ammonia-lyaseBiochemistryEugenolLipid metabolismDPPHPeroxidaseLipid peroxidationEnzymeOrganic chemistryPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementEssential Oils and Antimicrobial Activity