Inhibition of Enzymatic Browning of Chlorogenic Acid by Sulfur-Containing Compounds

T.F.M. Kuijpers, C.E. Narvaez Cuenca, J.P. Vincken, J.W. Verloop, W.J.H. van Berkel, H. Gruppen

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27 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)3507-3514
JournalJournal of Agricultural and Food Chemistry
Volume60
Issue number13
DOIs
Publication statusPublished - 2012

Keywords

  • performance liquid-chromatography
  • polyphenol oxidase
  • ascorbic-acid
  • mass-spectrometry
  • addition-products
  • apple juice
  • lc-msn
  • tyrosinase
  • oxidation
  • cysteine

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