Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 425474
Title Inhibition of Enzymatic Browning of Chlorogenic Acid by Sulfur-Containing Compounds
Author(s) Kuijpers, T.F.M.; Narvaez Cuenca, C.E.; Vincken, J.P.; Verloop, J.W.; Berkel, W.J.H. van; Gruppen, H.
Source Journal of Agricultural and Food Chemistry 60 (2012)13. - ISSN 0021-8561 - p. 3507 - 3514.
DOI http://dx.doi.org/10.1021/jf205290w
Department(s) Food Chemistry Group
Biochemistry
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) performance liquid-chromatography - polyphenol oxidase - ascorbic-acid - mass-spectrometry - addition-products - apple juice - lc-msn - tyrosinase - oxidation - cysteine
Abstract The antibrowning activity of sodium hydrogen sulfite (NaHSO3) was compared to that of other sulfur-containing compounds. Inhibition of enzymatic browning was investigated using a model browning system consisting of mushroom tyrosinase and chlorogenic acid (5-CQA). Development of brown color (spectral analysis), oxygen consumption, and reaction product formation (RP-UHPLC–PDA–MS) were monitored in time. It was found that the compounds showing antibrowning activity either prevented browning by forming colorless addition products with o-quinones of 5-CQA (NaHSO3, cysteine, and glutathione) or inhibiting the enzymatic activity of tyrosinase (NaHSO3 and dithiothreitol). NaHSO3 was different from the other sulfur-containing compounds investigated, because it showed a dual inhibitory effect on browning. Initial browning was prevented by trapping the o-quinones formed in colorless addition products (sulfochlorogenic acid), while at the same time, tyrosinase activity was inhibited in a time-dependent way, as shown by pre-incubation experiments of tyrosinase with NaHSO3. Furthermore, it was demonstrated that sulfochlorogenic and cysteinylchlorogenic acids were not inhibitors of mushroom tyrosinase.
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