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

被引：60

作者：

Amaki, Kanako ^{[1
]}

Saito, Eri ^{[1
]}

Taniguchi, Kumiko ^{[1
]}

Joshita, Keiko ^{[1
]}

Murata, Masatsune ^{[1
]}

机构：

[1] Ochanomizu Univ, Dept Nutr & Food Sci, Bunkyo Ku, Tokyo 1128610, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2011年 / 75卷 / 05期

关键词：

enzymatic browning; chlorogenic acid; quinone; polyphenol oxidase; POLYPHENOL OXIDASE; O-QUINONE; PLANTS;

D O I：

10.1271/bbb.100444

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

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.

引用

页码：829 / 832

页数：4

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