Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut (Castanea mollissima) by competitively inhibiting polyphenol oxidase

Food Chemistry

Volumn 171, Issue , 2015, Pages 19-25

  Zhou, Dan ^a   Li, Lin ^a   Wu, Yanwen ^b   Fan, Junfeng ^a   Ouyang, Jie ^a  

^a BEIJING FORESTRY UNIVERSITY   (China)

^b BEIJING CENTER FOR PHYSICAL AND CHEMICAL ANALYSIS   (China)

Author keywords

Chinese chestnut; Competitive inhibitor; Enzymatic browning; Peroxidase; Polyphenol oxidase; Salicylic acid

Indexed keywords

CHEMICAL REACTIONS; FRUITS;

CHINESE CHESTNUTS; COMPETITIVE INHIBITOR; ENZYMATIC BROWNING; PEROXIDASE; POLYPHENOL OXIDASE;

SALICYLIC ACID;

CATECHOL OXIDASE; SALICYLIC ACID; ENZYME INHIBITOR; PEROXIDASE; PHENYLALANINE AMMONIA LYASE;

ARTICLE; BINDING SITE; CHESTNUT; COMPETITIVE INHIBITION; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME BINDING; ENZYME INHIBITION; ENZYME KINETICS; HYDROGEN BOND; MOLECULAR DOCKING; NONHUMAN; PLANT BROWNING; ANTAGONISTS AND INHIBITORS; CHEMISTRY; DRUG EFFECTS; ENZYMOLOGY; FAGACEAE; FRUIT; METABOLISM; OXIDATION REDUCTION REACTION;

CATECHOL OXIDASE; ENZYME INHIBITORS; FAGACEAE; FRUIT; MOLECULAR DOCKING SIMULATION; OXIDATION-REDUCTION; PEROXIDASE; PHENYLALANINE AMMONIA-LYASE; SALICYLIC ACID;

EID: 84907202530     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.115     Document Type: Article

References (13)

1. A. Altunkaya, and V. Gökmen Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa) Food Chemistry 107 2008 1173 1179
2. S. Cao, Z. Hu, Y. Zheng, and B. Lu Synergistic effect of heat treatment and salicylic acid on alleviating internal browning in cold-stored peach fruit Postharvest Biology and Technology 58 2010 93 97
3. G.H. Carlsson, P. Nicholls, D. Svistunenko, G.I. Berglund, and J. Hajdu Complexes of horseradish peroxidase with formate, acetate, and carbon monoxide Biochemistry 44 2005 635 642
4. Fan, J., Johnson, M. H., Lila, M. A., Yousef, G., de Mejia, E. G. (2013). Berry and citrus phenolic compounds inhibit dipeptidyl peptidase IV: Implications in diabetes management. Hindawi Publishing Corporation. http://dx.doi.org/10.1155/2013/479505.
5. H. Lambrecht Sulfite substitutes for the prevention of enzymatic browning in foods ACS Symposium Series. ACS Publications 1995 313 324
6. S. Lu, Y. Luo, and H. Feng Inhibition of apple polyphenol oxidase activity by sodium chlorite Journal of Agricultural and Food Chemistry 54 2006 3693 3696
7. Y. Luo, S. Lu, B. Zhou, and H. Feng Dual effectiveness of sodium chlorite for enzymatic browning inhibition and microbial inactivation on fresh-cut apples LWT - Food Science and Technology 44 2011 1621 1625
8. G.M. Morris, R. Huey, W. Lindstrom, M.F. Sanner, R.K. Belew, and D.S. Goodsell AutoDock4 and AutoDockTools4: Automated docking with selective receptor flexibility Journal of Computational Chemistry 30 2009 2785 2791
9. L. Peng, and Y. Jiang Exogenous salicylic acid inhibits browning of fresh-cut Chinese water chestnut Food Chemistry 94 2006 535 540
10. Schulbach, K. F., Marshall, M. R. (2013). Method of inhibition of enzymatic browning in food using hypotaurine and equivalents. US Patent 8 563 061.
11. V.M. Virador, J.P. Reyes Grajeda, A. Blanco-Labra, E. Mendiola-Olaya, and G.M. Smith Cloning, sequencing, purification, and crystal structure of Grenache (Vitis vinifera) polyphenol oxidase Journal of Agricultural and Food Chemistry 58 2009 1189 1201
12. S. Wu Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice Food Chemistry 160 2014 8 10
13. J.P. Zhang, Q.X. Chen, K.K. Song, and J.J. Xie Inhibitory effects of salicylic acid family compounds on the diphenolase activity of mushroom tyrosinase Food Chemistry 95 2006 579 584