Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple | Zendy

Kanako AMAKI | Zendy; Eri Saito | Zendy; Kumiko TANIGUCHI | Zendy; Keiko JOSHITA | Zendy; Masatsune Murata | Zendy

Open Access

Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple

Author(s) -

Kanako AMAKI,

Eri Saito,

Kumiko TANIGUCHI,

Keiko JOSHITA,

Masatsune Murata

Publication year - 2011

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.100444

Subject(s) - chlorogenic acid , browning , polyphenol oxidase , chemistry , quinone , polyphenol , catechol oxidase , enzyme , substrate (aquarium) , biochemistry , tyrosinase , food science , antioxidant , biology , peroxidase , ecology

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.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research