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Two endogenous substrates for polyphenoloxidase in pericarp tissues of postharvest rambutan fruit.
J Food Sci. 2010 Aug 01; 75(6):C473-7.JF

Abstract

The catalytic oxidation of phenolic substrates by polyphenoloxidase (PPO) causes pericarp browning of postharvest rambutan fruit. In the present study, PPO and its endogenous substrates were extracted from rambutan pericarp tissues (RPT). The substrate extracts were sequentially partitioned with ethyl acetate and n-butanol. The analysis of total phenolic content showed that the most phenolic compounds were distributed in ethyl acetate fraction. By high-performance liquid chromatography (HPLC), (-)-epicatechin (EC) and proanthocyanidin A2 (PA2) were identified from this fraction. After reacting with rambutan PPO, EC turned brown rapidly within 10 min, indicating that it was a significant endogenous substrate. Although PA2 could also be oxidized by the PPO, it turned brown very slowly. In addition, because EC and PA2 were continually catalyzed into browning products by PPO during storage of the fruit at 4 and 25 degrees C, their contents in RPT gradually declined with the extended storage time. It was further observed that both substrate contents in rambutan fruit storing at 25 degrees C decreased more rapidly than that storing at 4 degrees C, suggesting that low temperature inhibited the catalytic oxidation of substrates so as to slow down pericarp browning. Practical Application: Pericarp browning is a serious problem to storage and transport of harvested rambutan fruit. A generally accepted opinion on the browning mechanism is the oxidation of phenolic substrates by PPO. Ascertaining PPO substrates will effectively help us to control enzymatic reaction by chemical methods so as to delay or even prevent pericarp browning of harvested rambutan fruit.

Authors+Show Affiliations

Inst. of Agro-food Science & Technology, Guangxi Academy of Agricultural Sciences, Nanning, China. jiansun@gxaas.netNo affiliation info availableNo 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

20722899

Citation

Sun, Jian, et al. "Two Endogenous Substrates for Polyphenoloxidase in Pericarp Tissues of Postharvest Rambutan Fruit." Journal of Food Science, vol. 75, no. 6, 2010, pp. C473-7.
Sun J, Su W, Peng H, et al. Two endogenous substrates for polyphenoloxidase in pericarp tissues of postharvest rambutan fruit. J Food Sci. 2010;75(6):C473-7.
Sun, J., Su, W., Peng, H., Zhu, J., Xu, L., & Bruñá, N. M. (2010). Two endogenous substrates for polyphenoloxidase in pericarp tissues of postharvest rambutan fruit. Journal of Food Science, 75(6), C473-7. https://doi.org/10.1111/j.1750-3841.2010.01660.x
Sun J, et al. Two Endogenous Substrates for Polyphenoloxidase in Pericarp Tissues of Postharvest Rambutan Fruit. J Food Sci. 2010 Aug 1;75(6):C473-7. PubMed PMID: 20722899.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Two endogenous substrates for polyphenoloxidase in pericarp tissues of postharvest rambutan fruit. AU - Sun,Jian, AU - Su,Weiqiang, AU - Peng,Hongxiang, AU - Zhu,Jianhua, AU - Xu,Liangxiong, AU - Bruñá,Nuria Martí, PY - 2010/8/21/entrez PY - 2010/8/21/pubmed PY - 2011/1/19/medline SP - C473 EP - 7 JF - Journal of food science JO - J Food Sci VL - 75 IS - 6 N2 - The catalytic oxidation of phenolic substrates by polyphenoloxidase (PPO) causes pericarp browning of postharvest rambutan fruit. In the present study, PPO and its endogenous substrates were extracted from rambutan pericarp tissues (RPT). The substrate extracts were sequentially partitioned with ethyl acetate and n-butanol. The analysis of total phenolic content showed that the most phenolic compounds were distributed in ethyl acetate fraction. By high-performance liquid chromatography (HPLC), (-)-epicatechin (EC) and proanthocyanidin A2 (PA2) were identified from this fraction. After reacting with rambutan PPO, EC turned brown rapidly within 10 min, indicating that it was a significant endogenous substrate. Although PA2 could also be oxidized by the PPO, it turned brown very slowly. In addition, because EC and PA2 were continually catalyzed into browning products by PPO during storage of the fruit at 4 and 25 degrees C, their contents in RPT gradually declined with the extended storage time. It was further observed that both substrate contents in rambutan fruit storing at 25 degrees C decreased more rapidly than that storing at 4 degrees C, suggesting that low temperature inhibited the catalytic oxidation of substrates so as to slow down pericarp browning. Practical Application: Pericarp browning is a serious problem to storage and transport of harvested rambutan fruit. A generally accepted opinion on the browning mechanism is the oxidation of phenolic substrates by PPO. Ascertaining PPO substrates will effectively help us to control enzymatic reaction by chemical methods so as to delay or even prevent pericarp browning of harvested rambutan fruit. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/20722899/Two_endogenous_substrates_for_polyphenoloxidase_in_pericarp_tissues_of_postharvest_rambutan_fruit_ L2 - https://doi.org/10.1111/j.1750-3841.2010.01660.x DB - PRIME DP - Unbound Medicine ER -