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Enzymatic preparation and antioxidant activity of the phloridzin oxidation product
Author(s) -
Liu Benguo,
Liu Jiangwei,
Zhang Chunling,
Liu Jiechao,
Jiao Zhonggao
Publication year - 2018
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/jfbc.12475
Subject(s) - chemistry , pigment , antioxidant , flavonoid , food science , electrospray ionization , tyrosinase , mass spectrometry , food additive , enzyme , biochemistry , chromatography , organic chemistry
During apple processing, phloridzin, the main flavonoid in apples, can be oxidized to the yellow pigment, which contributes to the color of apple juice and ciders. However, there was no report about the bioactivities of this yellow pigment. In this study, the oxidation of phloridzin catalyzed by tyrosinase from mushroom was investigated. The main oxidation product with bright yellow color was purified and identified as the phloridzin oxidation product j (POPj) based on electrospray ionization mass spectrometry (ESI‐MS) and 13 C nuclear magnetic resonance ( 13 C‐NMR) spectroscopy. In the chemical and cellular system, POPj exhibited the higher peroxyl radical‐scavenging activity than phloridzin. Our results suggested that POPj was a kind of potential food yellow pigment with antioxidant activity, which partly explained health‐promoting functions of apple juices and ciders. Practical applications In view of the potential toxicity of the artificial food yellow pigment, the need for natural and safe yellow pigment is increasing. In this study, the enzymatic preparation of the yellow pigment derived from phloridzin was investigated. Its antioxidant activity was first reported. This study can prompt the application of this new yellow pigment in food industry.