Contents:
- Medical Video: Types Of Fruit You NEVER Knew Existed
- Why can an apple turn brown after peeling?
- Is it safe to eat apples that are already brown?
- What nutrients are lost if the apple turns brown?
Medical Video: Types Of Fruit You NEVER Knew Existed
Apples offer a myriad of benefits to your health. It tastes sweet and fresh and makes apples a favorite fruit for many people. Unfortunately, if it has been peeled and cut, the apple will quickly turn brown. Apples that are already brown are indeed no longer tempting. However, does that mean the chocolate apple can't be eaten? See the answer below, yes.
Why can an apple turn brown after peeling?
Many people think the apple turns brown because it has rot. No, brownish apple meat does not mean rotten. The color of the flesh of an apple becomes aging because of a chemical process called oxidation. When not yet peeled and cut, the apple flesh is still protected by the skin. But when the apple is peeled and cut, there is air that goes into the fruit's tissues.
The oxygen present in the air finally mixes with special enzymes in apple tissue. The chemical reaction between oxygen and this enzyme produces a brownish color that appears in apple flesh.
However, there are apples that do turn brown faster, namely apples with high enzyme content. If you can't finish the peeled apple or you want to save the apple for later, immediately put it in the refrigerator with an airtight container. Do not leave the peeled apple exposed to the air for too long. This is because the warmer the air, the faster the oxidation process will be.
Is it safe to eat apples that are already brown?
Yes, you can eat apples that are brown safely. However, if it is left too long to be brown, it is very likely that the flesh has been exposed to various types of bacteria, dirt, dust and particles in the air. Especially if it's not stored properly in a food container. So, you should indeed consume apples immediately after peeling or cutting.
What nutrients are lost if the apple turns brown?
In addition to the risk of bacterial contamination or foreign particles from the air, apples that have become chocolate have reduced benefits. This is because the oxidation process that occurs can damage the nutritional content of fruit flesh.
One nutrient that may be reduced or lost is vitamin C. Vitamin C or ascorbic acid will be destroyed when the oxidation process occurs. So, the more chocolate the color of the apple flesh, the less vitamin C content.
In addition to vitamin C, the nutrients that are reduced in apples that are already brown are chemical compounds dihydroxyphenylalanine, or abbreviated DOPA. This compound is very good for brain and mental health. Because the DOPA is the forerunner of the dopamine hormone. In the body, DOPA will be converted to dopamine. Dopamine hormone is needed by the brain to send various signals from one nerve cell to another nerve cell. Without this hormone, the brain will have difficulty processing information and sending certain commands to the body. In addition, balanced dopamine levels are also needed to maintain a stable mood.
