Quinone-mediated non-enzymatic browning in model systems during long-term storage

Su, Jingjing; Geng, Yaqian; Yao, Jinbo; Yuan, Hang; Ji, Junfu; Chen, Fang; Hu, Xiaosong; Ma, Lingjun

doi:10.1016/j.fochx.2022.100512

Cited by 9 publications

(13 citation statements)

References 27 publications

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“…Amaki et al (2011) also reported CAT could be nonenzymatically oxidized by CQA-Q. Moreover, our previous studies found that CQA-Q mediated CAT oxidation was much faster than CAT autoxidation (Liu et al, 2022;Su et al, 2022). QUE-Q and GA-Q almost did not oxidize CAT to CAT-Q, corresponding to their low k values.…”

Section: The Sequence Wasmentioning

confidence: 93%

“…CAT and EC contain both A-and B-ring, and their oxidant rates were slower than those which only contain B-ring. Similarly, Su et al (2022) found that CQA was more prone to be oxidized than CAT and yielded much more quinones. It could be inferred that polyphenols only containing B-ring are susceptible to oxidation, verifying the conclusion obtained by Mendes et al (2015).…”

Section: Periodic Acid Resin Oxidation Experimentsmentioning

confidence: 94%

“…Na 2 HPO 4 –Citrate buffer was prepared by mixing 0.2 mol L −1 Na 2 HPO 4 solution and 0.1 mol L −1 citric acid solution to reach the pH of 3.7 (Liu et al., 2022; Su et al., 2022). Ferrous chloride and copper chloride were added to the buffer system until the final concentration of Fe 2+ and Cu 2+ reached 0.09 and 0.008 mmol L −1 , respectively.…”

Section: Methodsmentioning

confidence: 99%

“…Despite their great biological activities (Cornara et al., 2020; Sun et al., 2020; Teng et al., 2022), polyphenols play an essential role in trigging the browning of juices, especially in enzymatic browning catalyzed by polyphenol oxidases (PPOs). However, PPOs are usually inactivated or passivated by a variety of inhibitors and processing technologies, subsequently losing their catalytic activity (Arnold & Gramza‐Michałowska, 2022), whereas nonenzymatic oxidation of polyphenols is present throughout the whole process of juice production (Su et al., 2022). Quinones, primary products of polyphenol oxidation, have been recognized as the significant cause of nonenzymatic browning (Liu et al., 2022; Su et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

“…However, PPOs are usually inactivated or passivated by a variety of inhibitors and processing technologies, subsequently losing their catalytic activity (Arnold & Gramza‐Michałowska, 2022), whereas nonenzymatic oxidation of polyphenols is present throughout the whole process of juice production (Su et al., 2022). Quinones, primary products of polyphenol oxidation, have been recognized as the significant cause of nonenzymatic browning (Liu et al., 2022; Su et al., 2022). The mechanism involved is that polyphenol oxidation leads to the generation of o ‐quinones, which subsequently react with polyphenols, amino acids, and proteins, and polymerize to yield brown polymeric pigments, eventually resulting in browning (Mai et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

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Quinone reactivity: Investigation of their contribution to nonenzymatic browning

Chen

et al. 2023

Food Frontiers

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Browning is a severe problem in the juice industry, which is tremendously affected by quinone (Q) reactivity. Here, the formation rate, electrophilicity, and oxidizing ability of different quinones were investigated. LC/MS was applied to monitor the loss of polyphenols and quinones in model systems during storage. Mathematical modeling of collected LC/MS data was conducted to derive the rate constants of various reactions. Polyphenols containing catechol or pyrogallol groups are more susceptible to oxidation. Periodic acid and quinone mediated oxidation were faster than the autoxidation of polyphenols. Chlorogenic acid (CQA) and 4‐methylcatechol (4MC) only containing B ring can hardly contribute to browning. They must combine with A ring to form yellow polymers. Furthermore, the electrophilicity and oxidizing ability order of quinone is: CQA‐Q ≈ 4MC‐Q > catechin quinone (CAT‐Q) ≈ epicatechin quinone (EC‐Q) > gallic acid quinone (GA‐Q). It was possible that CAT‐Q and EC‐Q would undergo nucleophilic addition with their A rings and GA‐Q's extra hydroxyl group might contribute to the electrons, resulting in lower reactivity. This work innovatively evaluated the reactivity of diverse polyphenols and quinones, attempting to illustrate their contributions to nonenzymatic browning. These findings provide a new perspective to restrain the browning in the juice processing industry.

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Section: The Sequence Wasmentioning

confidence: 93%

Section: Periodic Acid Resin Oxidation Experimentsmentioning

confidence: 94%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Quinone reactivity: Investigation of their contribution to nonenzymatic browning

Chen

et al. 2023

Food Frontiers

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FTIR-ATR chemometric analysis on pelagic Sargassum reveals chemical composition changes induced by cold sample transportation and sunlight radiation

Peniche-Pavía,

Tzuc-Naveda,

Rosado-Espinosa

et al. 2024

J Appl Phycol

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The massive arrival of Sargassum biomass on the Caribbean coast is a potential raw material source that needs an assessment of its quality and preservation state. Thus, the present study aimed to investigate how pelagic Sargassum changes its chemical composition due to sample transportation, morphotype (S. natans I, S. natans VIII, and S. fluitans III), and exposure to open-air conditions during two months of outdoor conditions using Fourier Transform Infra-Red (IR) spectroscopy and chemometric analysis. The results demonstrate that cold transportation to the lab before flash-freezing caused sample degradation, characterized by mannitol consumption and the formation of anaerobic metabolism products. Multivariate analyses showed that the IR spectral zone with differences between S. natans and S. fluitans were in the same IR spectral regions related to sample degradation. In the two flash-freezing treatments, S. fluitans had the highest IR peak absorbance of mannitol and a lower absorbance for the carboxylic acids IR peak. Between S. natans morphotypes, S. natans I had the highest modification caused by the cold transportation to the lab. The decomposition under prolonged time (up to eight weeks) in open-air conditions demonstrated an increased absorbance on the IR bands of carboxylic acids in the first four weeks. In the sixth and eighth weeks, the IR signals of calcium carbonate increased more than those from organic matter. This study provides a better understanding of the importance of preserving the collected samples and how the decomposition dynamics of Sargassum species may impact the extraction of key compounds, e.g., alginate and mannitol.

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Structural, functional properties, and in vitro digestibility of sunflower protein concentrate as affected by extraction method: Isoelectric precipitation vs ultrafiltration

Huang,

Li,

Cui

et al. 2024

Food Chemistry

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Quinone-mediated non-enzymatic browning in model systems during long-term storage

Cited by 9 publications

References 27 publications

Quinone reactivity: Investigation of their contribution to nonenzymatic browning

Quinone reactivity: Investigation of their contribution to nonenzymatic browning

FTIR-ATR chemometric analysis on pelagic Sargassum reveals chemical composition changes induced by cold sample transportation and sunlight radiation

Structural, functional properties, and in vitro digestibility of sunflower protein concentrate as affected by extraction method: Isoelectric precipitation vs ultrafiltration

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