Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation

Zhou, Xuan; Iqbal, Aamir; Li, Jiaxing; Liu, Chang; Xu, Xiaoyun; Pan, Siyi; Murtaza, Ayesha

doi:10.3390/antiox10111809

Cited by 29 publications

(17 citation statements)

References 40 publications

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“…The innate antioxidant property of the unmodified CS film is generally ascribed to chitosan’s hydroxyl groups and amino groups [ 42 ]. The functionalization of CS with several phenolic compounds in their native or oxidized form has been demonstrated to lead to an enhancement in its reducing power [ 84 , 85 ]. This enhancement is attributed to the hydroxyl groups of the phenolic compounds and their oxidation products that can donate a hydrogen atom to stabilize the ABTS radical [ 78 ].…”

Section: Resultsmentioning

confidence: 99%

Tyrosinase Magnetic Cross-Linked Enzyme Aggregates: Biocatalytic Study in Deep Eutectic Solvent Aqueous Solutions

et al. 2023

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In the field of biocatalysis, the implementation of sustainable processes such as enzyme immobilization or employment of environmentally friendly solvents, like Deep Eutectic Solvents (DESs) are of paramount importance. In this work, tyrosinase was extracted from fresh mushrooms and used in a carrier-free immobilization towards the preparation of both non-magnetic and magnetic cross-linked enzyme aggregates (CLEAs). The prepared biocatalyst was characterized and the biocatalytic and structural traits of free tyrosinase and tyrosinase magnetic CLEAs (mCLEAs) were evaluated in numerous DES aqueous solutions. The results showed that the nature and the concentration of the DESs used as co-solvents significantly affected the catalytic activity and stability of tyrosinase, while the immobilization enhanced the activity of the enzyme in comparison with the non-immobilized enzyme up to 3.6-fold. The biocatalyst retained the 100% of its initial activity after storage at −20 °C for 1 year and the 90% of its activity after 5 repeated cycles. Tyrosinase mCLEAs were further applied in the homogeneous modification of chitosan with caffeic acid in the presence of DES. The biocatalyst demonstrated great ability in the functionalization of chitosan with caffeic acid in the presence of 10% v/v DES [Bet:Gly (1:3)], enhancing the antioxidant activity of the films.

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Section: Resultsmentioning

confidence: 99%

Tyrosinase Magnetic Cross-Linked Enzyme Aggregates: Biocatalytic Study in Deep Eutectic Solvent Aqueous Solutions

et al. 2023

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“…Polyphenol autoxidation refers to the reaction of polyphenols with oxygen to produce o ‐quinones and related products under the catalysis of metal ions. Based on a number of experimental studies, the current mechanism proposes that under the catalysis of iron(II), oxygen reacts with polyphenols, especially o ‐diphenols, to produce a semiquinone, and then an o ‐quinone (Zhou, Tian, et al., 2021; Zhou, Iqual, et al., 2021). Maegawa et al.…”

Section: O‐quinone Generation Mechanismsmentioning

confidence: 99%

“…Zhou et al. (2021) reported that enzymatic oxidation is faster than nonenzymatic and triggers more complicated oxidative reactions. Hence, PPO makes great contributions to o ‐quinone production and subsequent complex reactions.…”

Section: Factors Influencing O‐quinone Formation and Reactivitymentioning

confidence: 99%

“…Hence, PPO makes great contributions to o ‐quinone production and subsequent complex reactions. CQA, neochlorogenic acid, catechin, epicatechin, and caffeic acid are good substrates for PPO (Guo, Lv, et al., 2021; Liu, Xiao, et al., 2022; Zhou, Tian, et al., 2021; Zhou, Iqual, et al., 2021). Numerous studies suggested that they can be oxidized to their corresponding o ‐quinones, followed by condensation reactions, ultimately resulting in quality deterioration.…”

Section: Factors Influencing O‐quinone Formation and Reactivitymentioning

confidence: 99%

“…Zhou et al. (2021) indicated that the browning of betel nut kernels was attributed to the oxidation of polyphenol substrates. The coupling reactions between polyphenols have been considered the major cause of browning, which is initiated by the transformation that ortho ‐diphenol ( o ‐diphenol) is converted to the corresponding o ‐quinone via enzymatic oxidation, nonenzymatic autoxidation, and/or oxidation by other quinones, respectively (Moon et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

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From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

Geng

Liu

et al. 2023

Comp Rev Food Sci Food Safe

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Polyphenol oxidation is a chemical process impairing food freshness and other desirable qualities, which has become a serious problem in fruit and vegetable processing industry. It is crucial to understand the mechanisms involved in these detrimental alterations. o-Quinones are primarily generated by polyphenols with di/tri-phenolic groups through enzymatic oxidation and/or auto-oxidation. They are highly reactive species, which not only readily suffer the attack by nucleophiles but also powerfully oxidize other molecules presenting lower redox potentials via electron transfer reactions. These reactions and subsequent complicated reactions are capable of initiating quality losses in foods, such as browning, aroma loss, and nutritional decline. To attenuate these adverse influences, a variety of technologies have emerged to restrain polyphenol oxidation via governing different factors, especially polyphenol oxidases and oxygen. Despite tremendous efforts devoted, to date, the loss of food quality caused by quinones has remained a great challenge in the food processing industry. Furthermore, o-quinones are responsible for the chemopreventive effects and/or toxicity of the parent catechols on human health, the mechanisms by which are quite complex. Herein, this review focuses on the generation and reactivity of oquinones, attempting to clarify mechanisms involved in the quality deterioration of foods and health implications for humans. Potential innovative inhibitors and technologies are also presented to intervene in o-quinone formation and subsequent reactions. In future, the feasibility of these inhibitory strategies should be evaluated, and further exploration on biological targets of o-quinones is of great necessity.

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Stability of color and biologically active compounds of pasteurized juices from potatoes with colored flesh

Tkaczyńska,

Rytel,

Kucharska

et al. 2024

Food Science & Nutrition

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Juices from potato varieties with colored flesh contain a large amount of biologically active compounds, but they tend to darken enzymatically, which deteriorates the quality. One of the factors that can improve the color of juices is pasteurization. The aim of the study was to investigate the effect of pasteurization temperature on the anthocyanin content and color of juices from potatoes with colored flesh. The research material included juices from potato varieties with red and purple flesh. Juices pasteurized at 75 °C were characterized by the lightest color and an increase in the a* (red color) and b* (yellow color) parameters compared to unpasteurized juices. Pasteurization of juices reduced the amount of glycoalkaloids by an average of 54% compared to unpasteurized juices (larger losses in the content of α‐chaconine than α‐solanine). Purple potato juices showed a higher content of total polyphenols by an average of 30% and anthocyanins by 70% than juices from red potatoes. Pelargonidin and its derivatives were identified in red potato juices, while petunidin and peonidin were the most abundant in purple potato juices. Higher losses of total polyphenols were found in juices from red varieties of potatoes, while anthocyanins were less thermostable in juices from varieties with purple flesh.

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Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation

Cited by 29 publications

References 40 publications

Tyrosinase Magnetic Cross-Linked Enzyme Aggregates: Biocatalytic Study in Deep Eutectic Solvent Aqueous Solutions

Tyrosinase Magnetic Cross-Linked Enzyme Aggregates: Biocatalytic Study in Deep Eutectic Solvent Aqueous Solutions

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

Stability of color and biologically active compounds of pasteurized juices from potatoes with colored flesh

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