Oxidation of (-)-epicatechin is a precursor of litchi pericarp enzymatic browning

Food Chemistry

Volumn 118, Issue 3, 2010, Pages 508-511

  Liu, Liang ^a   Cao, Shaoqian ^c   Xu, Yujuan ^a   Zhang, Mingwei ^a   Xiao, Gengsheng ^a   Deng, Qianchun ^d   Xie, Bijun ^b  

^a INSTITUTE OF ANIMAL SCIENCE   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^c ZHEJIANG WANLI UNIVERSITY   (China)

^d INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Browning; Epicatechin; Flavanols; Oxidation; Polyphenol oxidase

Indexed keywords

ANTHOCYANIN; CATECHOL OXIDASE; EPICATECHIN; FLAVANOL DERIVATIVE; POLYPHENOL DERIVATIVE; QUINONE DERIVATIVE;

ARTICLE; LYCHEE; NONHUMAN; OXIDATION; PERICARP; PLANT BROWNING; REACTION ANALYSIS;

EID: 69349105657     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.05.019     Document Type: Article

References (20)

1. Akamine, E. K. (1960). Preventing the darkening of fresh lychees prepared for transport. Technical Programme Report. Hawaii Agricultural Experimental Station, University of Hawaii, 127, 3-17.
2. Cabanes J., García-Cánovas F., and García-Cármona F. Chemical and enzymatic oxidation of 4-methylcatechol in the presence and absence of l-serine. Spectrophotometric determination of intermediates. Biochimica and Biophysica Acta 914 (1987) 190-197
3. Cheynier V., Owe C., and Rigaud J. Oxidation of grape juice phenolic compounds in model solutions. Journal of Food Science 55 (1988) 1729-1732
4. Cheynier V., and Silva J.M.R. Oxidation of grape procyanidins in model solutions containing trans-caffeoyltartatic acid and polyphenol oxidase. Journal of Agriculture and Food Chemistry 39 (1991) 1047-1049
5. Fulcrand H., Cheminat A., Brouillard R., and Cheynier V. Characterization of compounds obtained by chemical oxidation of caffeic acid in acidic conditions. Phytochemistry 35 (1994) 499-505
6. García-Carmona F., Cabanes J., and García-Cármona F. Enzymatic oxidation by frog epidermis tyrosinase of 4-methylcatechol and p-cresol. Influence of l-serine. Biochimica and Biophysica Acta 914 (1987) 198-204
7. Huang S., Hart H., Lee H.S., and Wicker L. Enzymic and colour changes during postharvest storage of lychee fruit. Journal of Food Science 55 (1990) 1762-1763
8. Hurrel R.F., and Finot P.A. Nutritional consequences of the reactions between proteins and oxidized polyphenolic acids. Advances in Experimental Medicine and Biology 177 (1984) 423-435
9. Jiang Y.M., and Chen F. A study on polyamine change and browning of fruit during cold storage of litchi fruit. Postharvest Biology and Technology 5 (1995) 245-250
10. Jiang Y.M., and Chen F. Effect of spermidine on regulation of senescence of litchi fruit and its relation to ethylene. Chinese Journal of Botany 2 (1995) 22-25
11. Jiang Y.M., Zauberman G., and Fuchs Y. Partial purification and some properties of polyphenol oxidase extracted from litchi fruit pericarp. Postharvest Biology and Technology 10 (1997) 221-228
12. Le Bourvellec C., Le Quere J.M., Sanoner P., Drilleau J.F., and Guyot S. Inhibition of apple polyphenol oxidase activity by procyanidins and polyphenol oxidation products. Journal of Agriculture and Food Chemistry 52 (2004) 122-130
13. Le Roux E., DoCo T., Sarni-manchado P., Lozano Y., and Cheynier V. A-type proanthocyanidins from pericarp of Litchi chinensis. Phytochemistry 48 (1998) 1251-1258
14. Lin Z.F., Li S.S., Zhang D.L., Liu S.X., Li Y.B., Lin G.Z., et al. The changes of oxidation and peroxidation in postharvest litchi fruit. Acta Botanica Sinica 30 (1988) 383-387
15. Liu L., Cao S., Xie B., Sun Z., Li X., and Miao W. Characterization of polyphenol oxidase from litchi pericarp using (-)-epicatechin as substrate. Journal of Agriculture and Food Chemistry 55 (2007) 7140-7143
16. Liu L., Cao S., Xie B., Sun Z., and Wu J. Degradation of cyanidin-3-rutinoside in the presence of (-)-epicatechin and litchi pericarp polyphenol oxidase. Journal of Agriculture and Food Chemistry 55 (2007) 9074-9078
17. Liu L., Xie B., Cao S., Yang E., Xu X., and Guo S. A-type procyanidins from Litchi chinensis pericarp with antioxidant activity. Food Chemistry 105 (2007) 1446-1451
18. Matheis G., and Whitaker J.R. Modification of proteins by polyphenol oxidase and peroxidase and their products. Journal of Food Biochemistry 8 (1984) 137-162
19. Sarni-manchado P., Le Roux E., Le Guerneve C., Lozano Y., and Cheynier V. Phenolic composition of litchi fruit pericarp. Journal of Agriculture and Food Chemistry 48 (2000) 5995-6002
20. Tan X.J., and Li Y.B. Partial purification and properties of polyphenol oxidase in litchi fruit peel. Acta Phytophysiologica Sinica 10 (1984) 339-346