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.
- performance liquid-chromatography
- polyphenol oxidase
- apple juice
Kuijpers, T. F. M., Narvaez Cuenca, C. E., Vincken, J. P., Verloop, J. W., van Berkel, W. J. H., & Gruppen, H. (2012). Inhibition of Enzymatic Browning of Chlorogenic Acid by Sulfur-Containing Compounds. Journal of Agricultural and Food Chemistry, 60(13), 3507-3514. https://doi.org/10.1021/jf205290w