Enzymatic Browning of Model Solutions and Apple Phenolic Extracts by Apple Polyphenoloxidase

Journal of Food Science - Tập 60 Số 3 - Trang 497-501 - 1995
Pascale Goupy1, Marie Josèphe Amiot1, F. Richard-Forget1, Frédéric Duprat1, S. Aubert1, J. Nicolas2
1All authors (except Nicolas) are affiliated with the lnstitut National de la Recherche Agronomique, Station de Technologie des Produits Végétaux, Domaine Saint-Paul Site Agroparc, 84914 Avignon Cedex 9, France.
2Author Nicolas is with Conservatoire National des Arts et Métiers, Biochimie industrielle et Agroalimentaire, 292 rue Saint-Martin, F-75141 Paris Cedex 03, France. Address inquiries to Dr. P. Goupy.

Tóm tắt

ABSTRACTModel solutions containing chlorogenic acid (CG) and (‐)‐epicatechin (EP), and phenolics from nine apple cv., were oxidized with apple polyphenoloxidase (PPO). Browning was determined by absorbance at 380–700 nm, and transformed into CIE L*, a* and b*. Multilinear correlations were established between initial and degraded amounts of each phenolic. In model solutions of CG and EP, color values and A400 correlated strongly with initial and oxidized CG and EP. Both phenolics contributed to decrease in L* and increase in A400. Increase ii CG increased a*, but EP had little effect. The imnact of increased EP on b* was two to three times higher than for CG: In each phenol class (hydroxycinnamic (HD), flavan‐3‐ol (FA), flavonol (FO) and dihydrochalcone (DC) derivatives), degraded amounts were increased or decreased by increasing amounts of other classes. Besides major phenolics, HD (mainly CG) and FA (mainly EP and procyanidin B2), FO and DC, appeared to affect color development.

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Thông tin xuất bản

Journal of Food Science

Tập 60 Số 3

497-501

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