Learn the science behind why brinjals experience fast oxidation. Discover what makes them turn brown so quickly after being cut and how to prevent it.
1 Answer
Brinjals (eggplants) oxidize faster when cut because the enzyme polyphenol oxidase (PPO) is released and reacts with phenolic compounds in the presence of oxygen, leading to browning. This enzymatic browning is a natural chemical reaction.
Detailed Explanation:
When you cut a brinjal, you damage its cells. This damage releases enzymes, primarily polyphenol oxidase (PPO), that are normally contained within the cell compartments. These enzymes then come into contact with phenolic compounds, which are also present within the brinjal's tissues. The presence of oxygen in the air acts as a catalyst, accelerating the reaction between the PPO enzyme and the phenolic compounds. This reaction results in the production of melanins, which are brown pigments. The more the brinjal is exposed to air after being cut, the more pronounced the browning becomes. The speed of oxidation also depends on the brinjal variety and its inherent levels of PPO and phenolic compounds.
Pro Tip:
To prevent or slow down oxidation, soak cut brinjals in a bowl of cold water with lemon juice or vinegar. The acidity inhibits the PPO enzyme and reduces browning.