Modelling the interactions between free phenols, l-ascorbic acid, apple polyphenoloxidase and oxygen during a thermal treatment

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1289-1297

  Aka, Jean Pierre ^a   Courtois, Francis ^b   Louarme, Loïc ^a   Nicolas, Jacques ^a   Billaud, Catherine ^a  

^a Bioinformatique et Chimie Moléculaire   (France)

^b Université Paris Saclay   (France)

Author keywords

Arrhenius; Chlorogenic acid; Epicatechin; Oxidoreduction reactions; PPO inhibition; Thermal treatment kinetics

Indexed keywords

ARRHENIUS; CHLOROGENIC ACIDS; EPICATECHIN; EXPERIMENTAL DATUM; KINETIC CONSTANT; KINETICS OF DEGRADATION; L-ASCORBIC ACID; MODEL SOLUTION; NON-ENZYMATIC; O-QUINONES; OXIDO-REDUCTION; PHENOL OXIDATION; POLYPHENOL OXIDASE; PREDICTIVE MODELS; PRODUCTION OF; REACTION CURVE; SECONDARY OXIDATION PRODUCTS;

CURVE FITTING; FLAVONOIDS; FRUITS; HEAT TREATMENT; KINETICS; PHENOLS; RATE CONSTANTS; REDOX REACTIONS;

ASCORBIC ACID;

ASCORBIC ACID; CATECHOL OXIDASE; CHLOROGENIC ACID; EPICATECHIN; OXYGEN; PHENOL DERIVATIVE;

APPLE; ARTICLE; CONTROLLED STUDY; DENATURATION; DRUG DEGRADATION; ENZYME ACTIVITY; ENZYME KINETICS; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; OXIDATION; OXIDATION REDUCTION REACTION; PH; STOICHIOMETRY; TEMPERATURE SENSITIVITY; THERMOSTABILITY;

ASCORBIC ACID; CATECHOL OXIDASE; FOOD HANDLING; HOT TEMPERATURE; KINETICS; MALUS; MODELS, CHEMICAL; OXIDATION-REDUCTION; OXYGEN; PHENOLS; PLANT PROTEINS;

MALUS X DOMESTICA;

EID: 84873726433     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.083     Document Type: Article

References (40)

1. K. Amaki, E. Saito, K. Taniguchi, K. Joshita, and M. Murata Role of chlorogenic acid quinone and interaction of chlorogenic acid quinone and catechins in the enzymatic browning of apple Bioscience Biotechnology and Biochemistry 75 2011 829 832
2. S. Bittner When quinones meet amino acids: Chemical, physical and biological consequences Amino Acids 30 2006 205 224
3. M.P. Bradshaw, C. Barril, A.C. Clark, P.D. Prenzler, and G.R. Scollary Ascorbic acid: A review of its chemistry and reactivity in relation to a wine environment Critical Reviews in Food Science and Nutrition 51 2011 479 498
4. H.S. Burdulu, N. Koca, and F. Karadeniz Degradation of vitamin C in citrus juice concentrates during storage Journal of Food Engineering 74 2006 211 216
5. V. Cheynier, N. Basire, and J. Rigaud Mechanism of trans-caffeoyltartaric acid and catechin oxidation in model solutions containing grape polyphenoloxidase Journal of Agricultural and Food Chemistry 37 1989 1069 1071
6. V. Cheynier, C. Osse, and J. Rigaud Oxidation of grape juice phenolic compounds in model solutions Journal of Food Science 53 1729-1731 1988 1760
7. Y.-N. Chow, L. Louarme, C. Bonazzi, J. Nicolas, and C. Billaud Apple polyphenoloxidase inactivation during heating in the presence of ascorbic acid and chlorogenic acid Food Chemistry 129 2011 761 767
8. T.B. Dos Santos, D.A. Mitchell, N. Krieger, V.R. Moure, and E.F. Zanoelo Experimental and modelling study of enzymatic oxidation of 5-o-caffeoylquinic acid by polyphenol oxidases Food Technology and Biotechnology 48 2010 548 553
9. E.A. Drew, and W.A.A. Robertson A simple field version of the Winkler determination of dissolved oxygen New Pathologist 73 1974 793 796
10. J.C. Espin, R.H. Veltman, and H.J. Wichers The oxidation of l-ascorbic acid catalysed by pear tyrosinase Physiologia Plantarum 109 2000 1 6
11. A. Golan-Goldhirsh, and J.R. Whitaker Effect of ascorbic acid, sodium bisulfite, and thiol compounds on mushroom polyphenol oxidase Journal of Agricultural and Food Chemistry 432 1984 1003 1009
12. F. Gui, J. Wu, F. Chen, X. Liao, X. Hu, and Z. Zhang Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide Food Chemistry 100 2007 1678 1685
13. Y.-H. Hsieh, and N.D. Harris Effect of sucrose on oxygen uptake of ascorbic acid in a closed aqueous system Journal of Agricultural and Food Chemistry 41 1993 259 262
14. A.F. Hsu, J.J. Shieh, D.D. Bills, and K. White Inhibition of mushroom polyphenol oxidase by ascorbic acid derivatives Journal of Food Science 53 1988 765 767
15. N.S. Isaacs, and R. van Eldik A mechanistic study of the reduction of quinones by ascorbic acid Journal of the chemical Society Dalton Transactions 2 8 1997 1465 1468
16. A.H. Janovitz-Klapp, F.C. Richard, P.M. Goupy, and J. Nicolas Inhibition studies on apple polyphenol oxidase Journal of Agricultural and Food Chemistry 38 1990 926 931
17. A.H. Janovitz-Klapp, F.C. Richard, P.M. Goupy, and J. Nicolas Kinetic studies on apple polyphenol oxidase Journal of Agricultural and Food Chemistry 38 1990 1437 1441
18. M. Jimenez-Atienzar, J. Cabanes, F. Gandia-Herrero, and F. Garcia-Carmona Kinetic analysis of catechin oxidation by polyphenol oxidase at neutral pH Biochemical and Biophysical research Communications 319 2004 902 910
19. C. Le Bourvellec, J.-M. Le Quéré, P. Sanoner, J.F. Drilleau, and S. Guyot Inhibition of apple polyphenol oxidase activity by procyanidins and polyphenol oxidation products Journal of Agricultural and Food Chemistry 52 2004 122 130
20. R.J. Leatherbarrow Grafit Version 4.0.12 2000 Erithacus Software Ltd. Staines, U.K.
21. T.H. Lee, L.S. Chua, E.T.T. Tan, C. Yeong, C.C. Lim, and S.Y. Oii Kinetics of thermal inactivation of peroxidases and polyphenol oxidase in pineapple (Ananas comosus) Food Science and Biotechnology 18 2009 661 666
22. M. Lopez-Serrano, and A. Ros-Barcelo Comparative study of the peroxidase-catalyzed and the polyphenoloxidase-catalyzed (+)-catechin oxidation. Their possible implications in strawberry (Fragaria × ananassa) browning reactions Journal of Agricultural and Food Chemistry 50 2002 1218 1224
23. M.C. Manso, F.A.R. Oliveira, J.C. Oliveira, and J.M. Frias Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions International Journal of Food Science and technology 36 2001 303 312
24. P. Muneta Comparisons of inhibitors of tyrosinase oxidation in the enzymatic blackening of potatoes American Potato Journal 58 1981 85 92
25. J.J. Nicolas, F.G. Richard-Forget, P.M. Goupy, M.J. Amiot, and S.Y. Aubert Enzymatic browning reactions in apple and apple products Critical Reviews in Food Science and Nutrition 34 1994 109 157
26. J. Oszmianski, and C.H. Lee Enzymatic oxidative reaction of catechin and chlorogenic acid in a model system Journal of Agricultural and Food Chemistry 38 1990 1202 1204
27. P. Poupard, S. Guyot, S. Bernillon, and C. Renard Characterisation by liquid chromatography coupled to electrospray ionization ion trap mass spectrometry of phloroglucinol and 4-methylcatechol oxidation products to study the reactivity of epicatechin in an apple juice model system Journal of Chromatography A 1179 2008 168 181
28. Richard-Forget, F.; Amiot, M. J.; Goupy, P.; & Nicolas, J. (1995). Evolution of chlorogenic acid o-quinones in model solutions. In C. Y. Lee, & J. R. Whitaker (Eds.), Enzymatic browning and its prevention (pp. 144-158). ACS Symposium, Series 600, chap. 11.
29. F.C. Richard-Forget, M.-A. Rouet-Mayer, P.M. Goupy, J. Philippon, and J. Nicolas Oxidation of chlorogenic acid, catechins, and 4-methylcatechol in model solutions by apple polyphenol oxidase Journal of Agricultural and Food Chemistry 40 1992 2114 2122
30. A.M. Rojas, and L.N. Gerschenson Influence of system composition on ascorbic acid destruction at processing temperatures Journal of the Science of Food and Agriculture 74 1997 369 378
31. U. Sansal, and G. Somer The kinetics of photosensitized decomposition of ascorbic acid and the determination of hydrogen peroxide as a reaction product Food Chemistry 59 1997 81 86
32. I.H. Segel In Enzyme kinetics: Behavior and analysis of rapid equilibrium and steady-state enzyme systems I.H. Segel, 1975 Science Wiley Interscience Publishers New York 957pp
33. C. Soysal Kinetics and thermal activation/inactivation of Starking apple polyphenoloxidase Journal of Food Processing and Preservation 32 2008 1034 1046
34. L. Vamos-Vigyazo Polyphenol oxidase and peroxidase in fruits and vegetables CRC Critical reviews in Food Science and Nutrition 15 1981 49 127
35. I. Van Bree, J.M. Baetens, S. Samapundo, F. Devlieghere, R. Laleman, and I. Vandekinderen Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration Food Chemistry 134 2012 207 214
36. A.A. Van Der Sluis, M. Dekker, and M.A.J.S. Van Boekel Activity and concentration of polyphenolic antioxidants in apple juice. 3. Stability during storage Journal of Agricultural and Food Chemistry 53 2005 1073 1080
37. U. Vrhovsek, A. Rigo, D. Tonon, and F. Mattivi Quantitation of polyphenols in different apple varieties Journal of Agricultural and Food Chemistry 52 2004 6532 6538
38. C.A. Weemaes, L.R. Ludikhuyze, I. Van den Broeck, M.E. Hendrickx, and P.P. Tobback Activity, electrophoretic characteristics and heat inactivation of polyphenoloxidases from apples, avocados, grapes, pears and plums Lebensmittel Wissenschaft und Technologie 31 1998 44 49
39. A. Yemenicioǧlu, M. Özkan, and B. Cemeroǧlu Heat inactivation kinetics of apple polyphenoloxidase and activation of its latent form Journal of Food Science 62 1997 508 510
40. J.P. Yuan, and F. Chen Degradation of ascorbic acid in aqueous solution Journal of Agricultural and Food Chemistry 46 1998 5078 5082