K. Bajaj, C. D. Bethencourt, B. Junquera
1997
Citations
0
Influential Citations
8
Citations
Journal
Journal of Food Science and Technology-mysore
Abstract
4-methylcatechol and (-) epicatechin have been found to be the most important phenols, contributing towards browning due to their synergic effect in enzymic oxidation of the other phenols of apples. Initially, chlorogenic acid and caffeic acid play a role towards browning, but in later stages, (-) epicatechin contributes towards browning significantly. These catalyse the enzymic oxidation of procyanidin B 2 , which is a non-substrate for polyphenol oxidase and also catalyse the hydroxylation of phloretin, to form hydroxyphloretin, which is further enzymatically oxidised. 2,4-tihydroxybenzoic acid has been found to be an effective inhibitor of polyphenol oxidase-mediated oxidation of (-) epicatechin, whereas p-coumaric acid inhibits oxidation of (-) epicatechin, 4-methylcatechol and chlorogenic acid.