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SPECTROSCOPIC AND KINETIC STUDIES OF PEAR POLYPHENOLOXIDASE INACTIVATION BY 4‐HEXYLRESORCINOL
Author(s) -
ARIAS ESTHER,
ORIA ROSA,
LÓPEZBUESA PASCUAL
Publication year - 2011
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2010.00509.x
Subject(s) - pear , browning , ascorbic acid , chemistry , reducing agent , food science , biochemistry , botany , organic chemistry , biology
4‐Hexylresorcinol (4‐HR) has become increasingly used as an anti‐browning agent. Due to its popularity, knowledge of its mechanism of action (MOA) is of great interest. 4‐HR is known to affect browning reactions acting at different levels on different polyphenoloxidase (PPO) isoenzymes. Presented in the work is additional evidence of the inactivatory effects of 4‐HR on pear PPO. 4‐HR inactivates PPO in a pH dependent manner (pH values of around 4 being optimal for the inactivation reaction). This reaction strongly dependent on the 4‐HR concentration is expected for a bimolecular reaction. Spectroscopic studies show significant differences between the interaction of 4‐HR and ascorbic acid with PPO products. Ascorbic acid, not 4‐HR, qualitatively modifies the absorption spectra of PPO products, pointing to a direct interaction of ascorbic acid. PRACTICAL APPLICATIONS Understanding the mechanism of action of browning inhibitors would allow optimal use in preventing fruit decay, especially that of fresh‐cut fruits. The inactivatory effect of 4‐HR on pear PPO favors simultaneous use with canonical PPO inhibitors because of their likely synergistic effects.