Since the occurrence of enzymatic browning during manufacture reduces the quality of the fresh-cut food products, the utilization of anti browning agents is essential. The development of a natural food additive that inhibits browning while also exhibiting health benefits is important to meet consumer demand for fresh and healthy products. Although Fennel (Foeniculum vulgare Miller) seed has various health beneficial effects, its application as an anti browning agent in foods has yet to be

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... ed. The purpose of this study was therefore to investigate the potential of fennel seed as an anti browning additive with antioxidant activity. Fennel seed ethanol extract (FSEE) inhibited the activity of potato polyphenol oxidase (PPO) by 85.47% at a concentration of 10 mg/mL and presented an IC 50 value of 1.50±0.17 mg/mL. FSEE appeared to be a noncompetitive inhibitor against potato PPO, as indicated by Lineweaver-Burk plot. In addition, the color difference (ΔE) values of potato extracts treated with the 0 and 10 mg/mL FSEE were 13.82±1.10 and 1.46±0.2, respectively, thereby confirming the anti browning activity of FSEE. Furthermore, FSEE exhibited a dose-dependent antioxidant activity as demonstrated by radical scavenging activity and ferric reducing ability power assays. The total polyphenol and total flavonoid contents at 2 mg/mL of FSEE were 1.52 mgGAE/mL and 2.05 mgCE/mL, respectively. FSEE could therefore be considered a natural additive to inhibit enzymatic browning while improving the nutritional value of the fresh-cut food products. (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Inhibitory effect of funnel seed on potato browning 189 (enzymatic browning)이 쉽게 발생하며, 이로 인해 유통기 한이 짧아지고 상품성이 떨어지는 대표적인 농산물이다. 이러한 효소적 갈변의 주원인은 polyphenol oxidase(PPO) 이며, PPO는 Cu 2+ 를 함유하고 있는 효소로서 세포 내에 존재하는 polyphenol 화합물을 산화시켜 L-3,4-dihydroxyphenylalanine(L-DOPA)으로 전환되고, L-DOPA는 DOPA-quinone으로 전환된다. 이후 산화적 중합 반응을 거쳐 흑갈 색의 melanin 색소를 형성하는 갈변 현상을 일으킨다(Chen 등, 1991; Martinez과 Whitaker, 1995; Kim과 Uyama, 2005). 식품산업에서 효소적 갈변을 막기 위하여 황화합물, ascorbic acid, citric acid, ethylenediaminetetraacetic acid (EDTA) 등의 합성화합물을 사용해 왔다(Laurila 등, 1998). 그러나 식품 선택 시 소비자의 건강에 대한 관심은 화학물 질을 대체할 수 있는 천연물질에 대한 구매 욕구로 이어지 고 있다. 따라서 효소적 갈변을 억제하는 천연물에 대한 연구가 활발히 진행되어져 왔다. 예를 들어, 천연물인 꿀