Category Archives: Polyphenol Oxidase

Why Does Bruised Fruit Turn Brown?

Posted on June 1, 2013 by Robert Barrington

Fruit is a rich source of polyphenols. Polphenols are chemicals that may give fruit some of its health promoting qualities in humans, where they are thought to function as antioxidants in plasma. Polyphenols are a diverse group of chemicals and … Continue reading →

Posted in Flavonoids, Fruit, Hydroxycinnamic Acids, Polyphenol Oxidase, Polyphenols | Tagged , | Comments Off on Why Does Bruised Fruit Turn Brown?

Polyphenol Oxidases in Plants

Posted on March 8, 2012 by Robert Barrington

Polyphenol oxidases are a group of copper containing enzymes found in plants, animals and bacteria. In plants, during fruit maturation, it is thought that polyphenol oxidases are largely responsible for the brown discolouration associated with ripening. This brown discolouration originates … Continue reading →

Posted in Chlorogenic Acid, Flavonoids, Hydroxycinnamic Acids, Polyphenol Oxidase, Polyphenols | Comments Off on Polyphenol Oxidases in Plants