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Changes in the carotenoid content of apricot ( Prunus armeniaca , var Bergeron) during enzymatic browning: β‐carotene inhibition of chlorogenic acid degradation
Author(s) -
de Rigal David,
Gauillard Frédéric,
RichardForget Florence
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(20000501)80:6<763::aid-jsfa623>3.0.co;2-u
Subject(s) - chlorogenic acid , chemistry , browning , isomerization , prunus armeniaca , carotene , carotenoid , phenol , enzyme , food science , pigment , biochemistry , organic chemistry , botany , catalysis , biology , cultivar
Considering the numerous beneficial effects in human health ascribed to carotenoids, studies were performed to investigate the modification of carotenoid amount and composition during apricot enzymatic browning. First works on bruised apricot purees have shown a trans ‐β‐carotene isomerisation (20%) induced by enzymatic browning. To clarify this isomerisation, oxidation of chlorogenic acid in presence of trans ‐β‐carotene, catalysed by purified apricot polyphenoloxidase (PPO), was followed by HPLC and polarography. Isomerisation rate of trans ‐β‐carotene in its cis isomer was found to increase with chlorogenic acid concentration. Moreover, trans ‐β‐carotene was shown to be a potent inhibitor of phenol degradation. This inhibition was partially ascribed to PPO inhibition (non‐competitive inhibitor towards phenol with an apparent Ki close to 0.5 m M , a mixed type inhibitor towards oxygen with an apparent Ki close to 0.15 m M ). The additional inhibition was explained by non‐enzymatic reactions involving trans ‐β‐carotene and chlorogenic acid o ‐quinones and leading to phenol regeneration and carotene isomerisation. © 2000 Society of Chemical Industry