Development of a synthetic model to study browning caused by laccase activity from Botrytis cinerea
| Autor: | Pere Pons-Mercadé, Arnau Just-Borras, Sergi Anguela, Pol Giménez, Pierre-Louis Teissedre, Adeline Vignault, Joan Miquel Canals, Fernando Zamora |
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| Přispěvatelé: | Universitat Rovira i Virgili, Unité de Recherche Oenologie [Villenave d'Ornon], Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) |
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
01 natural sciences
Synthetic model Caftaric acid 03 medical and health sciences chemistry.chemical_compound Botrytis cinerea Browning Food science Gallic acid Winemaking Laccase 0303 health sciences biology 030306 microbiology 010401 analytical chemistry food and beverages Laccase inhibition Glutathione Ascorbic acid biology.organism_classification 0104 chemical sciences chemistry [SDE]Environmental Sciences Food Science |
| Zdroj: | LWT-Food Science and Technology LWT-Food Science and Technology, Elsevier, 2022, 154, ⟨10.1016/j.lwt.2021.112871⟩ |
| ISSN: | 0023-6438 1096-1127 |
| DOI: | 10.1016/j.lwt.2021.112871⟩ |
| Popis: | International audience; The aim of this paper is to develop a synthetic model reproducing more realistically the conditions of grape juice to study browning caused by laccase from Botrytis cinerea. The laccase browning kinetics were measured by monitoring the increase in absorbance at 420 nm over time in the presence of different substratesone monophenol: 4-hydroxybenzoic acid; three orthodiphenols: caftaric acid, (+)-catechin and (−)-epicatechin; and one triphenol: gallic acid. The results indicate that orthodiphenols are better substrates than triphenols and that monophenols do not appear to be reactive. Of the orthodiphenols, (+)-catechin showed the greatest browning intensity, followed in decreasing order by (−)-epicatechin and caftaric acid. These results confirm that sulfur dioxide, ascorbic acid and glutathione really do protect grape juice against laccase browning. The effectiveness of ascorbic acid and glutathione also confirm that both antioxidants can be useful tools for reducing doses of sulfur dioxide in winemaking, especially when grey rot is present. |
| Databáze: | OpenAIRE |
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