Inhibition of browning in minimally processed lettuce by sesamol

Enzymatic browning is a key factor contributing to the deterioration of quality in fresh-cut lettuce (Lactuca sativa L., family Asteraceae).

A recent study demonstrated that sesamol*—a natural compound extracted from sesame seeds—effectively inhibits browning in fresh-cut lettuce during storage at a concentration of 500 mg L⁻¹.

Mechanisms of Action

Transcriptomic analysis revealed that treatment with this substance modulates phenylpropanoid metabolism, oxidative stress, and lipid peroxidation.

Further physiological assays confirmed that sesamol suppresses the activity of polyphenol oxidase (PPO) and peroxidase (POD), reducing quinone formation. It also inhibits phenylalanine ammonia-lyase (PAL) activity, thereby decreasing the overall accumulation of phenolic compounds.

In addition, sesamol enhances the activity of catalase (CAT) and superoxide dismutase (SOD), improves the scavenging capacity of reactive oxygen species (ROS), and reduces H₂O₂ and O₂⁻ levels.

It also lowers the activity of lipoxygenase (LOX) and the content of malondialdehyde (MDA)—a marker of oxidative stress—thus alleviating lipid peroxidation of plasma membranes and preventing the deterioration of freshly cut lettuce.

These findings provide strong evidence of the inhibitory effect of sesamol, highlighting its potential as a natural anti-browning agent to maintain the postharvest quality of fresh-cut horticultural products.

*Sesamol is a phenolic compound derived from sesame seeds (Sesamum indicum, family Pedaliaceae) with antioxidant properties, and it can be used in the food and cosmetic industries to prevent deterioration.

Chemical structure of sesamol

References

Meng, Z.; Feng, Y.;   Wang, Y.; Ye, Q.; Hui, H.; Wang, Q.; Liu, T.  (2026).
Sesamol inhibits the browning of fresh-cut stem lettuce by regulating phenolic metabolism and enhancing the antioxidant capacity
Postharvest Biology and Technology, 231: 113874.

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