Role of chlorogenic acid quinone and interaction of chlorogenic acid quinone and catechins in the enzymatic browning of apple
| Autor: | Kumiko Taniguchi, Eri Saito, Keiko Joshita, Masatsune Murata, Kanako Amaki |
|---|---|
| Rok vydání: | 2011 |
| Předmět: |
Applied Microbiology and Biotechnology
Biochemistry Polyphenol oxidase Catechin Analytical Chemistry Beverages chemistry.chemical_compound Chlorogenic acid Browning Benzoquinones Cysteine Molecular Biology Cysteine metabolism Chemistry Pigmentation Organic Chemistry Quinones General Medicine Quinone Polyphenol Malus Chlorogenic Acid Catechol Oxidase Biotechnology |
| Zdroj: | Bioscience, biotechnology, and biochemistry. 75(5) |
| ISSN: | 1347-6947 |
| Popis: | Chlorogenic acid (CQA) is one of the major polyphenols in apple and a good substrate for the polyphenol oxidase (PPO) in apple. Apple contains catechins as well as CQA, and the role of CQA quinone and its interaction with catechins in the enzymatic browning of apple were examined. Browning was repressed and 2-cysteinyl-CQA was formed when cysteine was added to apple juice. CQA quinone was essential for browning to occur. Although catechins and CQA were oxidized by PPO, some catechins seemed to be non-enzymatically oxidized by CQA quinone. |
| Databáze: | OpenAIRE |
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