Question

Which of the following is/are inhibitors of enzymatic browning in peeled potatoes?

• A. Citric acid
• B. EDTA
• C. Mannitol
• D. Ascorbic acid

Hint:

Citric acid, EDTA, and ascorbic acid are commonly used to prevent enzymatic browning in fruits and vegetables, including potatoes.

Answer 1

The Correct Option is A, B, D

Enzymatic browning is a chemical reaction in which enzymes (particularly polyphenol oxidase) catalyze the oxidation of phenolic compounds, leading to the formation of brown pigments. To prevent this process, certain inhibitors can be used:
- Citric acid (A) is a common inhibitor of enzymatic browning. It lowers the pH of the environment, which reduces the activity of the polyphenol oxidase enzyme.
- EDTA (B) is a chelating agent that binds to metal ions, which are cofactors for polyphenol oxidase, thereby inhibiting its activity.
- Ascorbic acid (D) is an effective antioxidant that prevents the oxidation of phenolic compounds, thus inhibiting browning.
- Mannitol (C) is not an effective inhibitor of enzymatic browning in potatoes. Thus, the correct answer is (A), (B), and (D).