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Inhibition of apple polyphenol oxidase activity by procyanidins and polyphenol oxidation products.
J Agric Food Chem. 2004 Jan 14; 52(1):122-30.JA

Abstract

The rate of consumption of dissolved oxygen by apple polyphenol oxidase in cider apple juices did not correlate with polyphenol oxidase activity in the fruits and decreased faster than could be explained by the decrease of its polyphenolic substrates. The kinetics parameters of a crude polyphenol oxidase extract, prepared from apple (Braeburn cultivar), were determined using caffeoylquinic acid as a substrate. Three apple procyanidin fractions of n 80, 10.5, and 4 were purified from the parenchyma of cider apples of various cultivars. Procyanidins, caffeoylquinic acid, (-)-epicatechin, and a mixture of caffeoylquinic acid and (-)-epicatechin were oxidized by reaction with caffeoylquinic acid o-quinone in order to form oxidation products. All the fractions were evaluated for their inhibitory effect on PPO activity. Native procyanidins inhibited polyphenol oxidase activity, the inhibition intensity increasing with n. The polyphenol oxidase activity decreased by 50% for 0.026 g/L of the fraction of n 80, 0.17 g/L of the fraction of n 10.5, and 1 g/L of the fraction of n 4. The inhibitory effect of oxidized procyanidins was twice that of native procyanidins. Oxidation products of caffeoylquinic acid and (-)-epicatechin also inhibited polyphenol oxidase.

Authors+Show Affiliations

Unité de Recherches Cidricoles, Biotransformation des Fruits et Légumes, INRA, Domaine de la Motte, BP 35327, 35653 Le Rheu Cedex, France. lebourve@rennes.inra.frNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14709024

Citation

Le Bourvellec, Carine, et al. "Inhibition of Apple Polyphenol Oxidase Activity By Procyanidins and Polyphenol Oxidation Products." Journal of Agricultural and Food Chemistry, vol. 52, no. 1, 2004, pp. 122-30.
Le Bourvellec C, Le Quéré JM, Sanoner P, et al. Inhibition of apple polyphenol oxidase activity by procyanidins and polyphenol oxidation products. J Agric Food Chem. 2004;52(1):122-30.
Le Bourvellec, C., Le Quéré, J. M., Sanoner, P., Drilleau, J. F., & Guyot, S. (2004). Inhibition of apple polyphenol oxidase activity by procyanidins and polyphenol oxidation products. Journal of Agricultural and Food Chemistry, 52(1), 122-30.
Le Bourvellec C, et al. Inhibition of Apple Polyphenol Oxidase Activity By Procyanidins and Polyphenol Oxidation Products. J Agric Food Chem. 2004 Jan 14;52(1):122-30. PubMed PMID: 14709024.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inhibition of apple polyphenol oxidase activity by procyanidins and polyphenol oxidation products. AU - Le Bourvellec,Carine, AU - Le Quéré,Jean-Michel, AU - Sanoner,Philippe, AU - Drilleau,Jean-François, AU - Guyot,Sylvain, PY - 2004/1/8/pubmed PY - 2004/2/18/medline PY - 2004/1/8/entrez SP - 122 EP - 30 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 1 N2 - The rate of consumption of dissolved oxygen by apple polyphenol oxidase in cider apple juices did not correlate with polyphenol oxidase activity in the fruits and decreased faster than could be explained by the decrease of its polyphenolic substrates. The kinetics parameters of a crude polyphenol oxidase extract, prepared from apple (Braeburn cultivar), were determined using caffeoylquinic acid as a substrate. Three apple procyanidin fractions of n 80, 10.5, and 4 were purified from the parenchyma of cider apples of various cultivars. Procyanidins, caffeoylquinic acid, (-)-epicatechin, and a mixture of caffeoylquinic acid and (-)-epicatechin were oxidized by reaction with caffeoylquinic acid o-quinone in order to form oxidation products. All the fractions were evaluated for their inhibitory effect on PPO activity. Native procyanidins inhibited polyphenol oxidase activity, the inhibition intensity increasing with n. The polyphenol oxidase activity decreased by 50% for 0.026 g/L of the fraction of n 80, 0.17 g/L of the fraction of n 10.5, and 1 g/L of the fraction of n 4. The inhibitory effect of oxidized procyanidins was twice that of native procyanidins. Oxidation products of caffeoylquinic acid and (-)-epicatechin also inhibited polyphenol oxidase. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14709024/Inhibition_of_apple_polyphenol_oxidase_activity_by_procyanidins_and_polyphenol_oxidation_products_ L2 - https://doi.org/10.1021/jf034461q DB - PRIME DP - Unbound Medicine ER -