Tags

Type your tag names separated by a space and hit enter

Extraction and quantitation of coumarin from cinnamon and its effect on enzymatic browning in fresh apple juice: a bioinformatics approach to illuminate its antibrowning activity.
J Agric Food Chem 2013; 61(22):5385-90JA

Abstract

Enzymatic browning by polyphenoloxidase (PPO) affects food quality and taste in fruits and vegetables. Thus, the study was designed to reduce browning in apple juice by coumarin. The ethanolic extract of cinnamon was prepared and its coumarin content was quantitated by HPLC, using authentic coumarin (AC) as standard. The effect of cinnamon extract (CE) and AC on enzymatic browning, its time dependent effects, and the specific activity of PPO and peroxidase (POD) were studied in apple juice. The docking of coumarin with PPO and POD was also performed to elucidate its antibrowning mechanism. The CE (73%) and AC (82%) showed better reduction in browning, maintained its antibrowning effect at all time points, and significantly (p < 0.05) reduced the specific activity of PPO and POD when compared with controls. Coumarin showed strong interaction with binding pockets of PPO and POD, suggesting its potential use as inhibitor to enzyme mediated browning in apple juice.

Authors+Show Affiliations

Department of Biotechnology, Rajalakshmi Engineering College, Thandalam, Chennai-602 105, Tamil Nadu, India.

Pub Type(s)

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

Language

eng

PubMed ID

23683299

Citation

Thada, Rajarajeshwari, et al. "Extraction and Quantitation of Coumarin From Cinnamon and Its Effect On Enzymatic Browning in Fresh Apple Juice: a Bioinformatics Approach to Illuminate Its Antibrowning Activity." Journal of Agricultural and Food Chemistry, vol. 61, no. 22, 2013, pp. 5385-90.
Thada R, Chockalingam S, Dhandapani RK, et al. Extraction and quantitation of coumarin from cinnamon and its effect on enzymatic browning in fresh apple juice: a bioinformatics approach to illuminate its antibrowning activity. J Agric Food Chem. 2013;61(22):5385-90.
Thada, R., Chockalingam, S., Dhandapani, R. K., & Panchamoorthy, R. (2013). Extraction and quantitation of coumarin from cinnamon and its effect on enzymatic browning in fresh apple juice: a bioinformatics approach to illuminate its antibrowning activity. Journal of Agricultural and Food Chemistry, 61(22), pp. 5385-90. doi:10.1021/jf4009789.
Thada R, et al. Extraction and Quantitation of Coumarin From Cinnamon and Its Effect On Enzymatic Browning in Fresh Apple Juice: a Bioinformatics Approach to Illuminate Its Antibrowning Activity. J Agric Food Chem. 2013 Jun 5;61(22):5385-90. PubMed PMID: 23683299.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Extraction and quantitation of coumarin from cinnamon and its effect on enzymatic browning in fresh apple juice: a bioinformatics approach to illuminate its antibrowning activity. AU - Thada,Rajarajeshwari, AU - Chockalingam,Shivashri, AU - Dhandapani,Ramesh Kumar, AU - Panchamoorthy,Rajasekar, Y1 - 2013/05/24/ PY - 2013/5/21/entrez PY - 2013/5/21/pubmed PY - 2014/7/16/medline SP - 5385 EP - 90 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 61 IS - 22 N2 - Enzymatic browning by polyphenoloxidase (PPO) affects food quality and taste in fruits and vegetables. Thus, the study was designed to reduce browning in apple juice by coumarin. The ethanolic extract of cinnamon was prepared and its coumarin content was quantitated by HPLC, using authentic coumarin (AC) as standard. The effect of cinnamon extract (CE) and AC on enzymatic browning, its time dependent effects, and the specific activity of PPO and peroxidase (POD) were studied in apple juice. The docking of coumarin with PPO and POD was also performed to elucidate its antibrowning mechanism. The CE (73%) and AC (82%) showed better reduction in browning, maintained its antibrowning effect at all time points, and significantly (p < 0.05) reduced the specific activity of PPO and POD when compared with controls. Coumarin showed strong interaction with binding pockets of PPO and POD, suggesting its potential use as inhibitor to enzyme mediated browning in apple juice. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23683299/Extraction_and_quantitation_of_coumarin_from_cinnamon_and_its_effect_on_enzymatic_browning_in_fresh_apple_juice:_a_bioinformatics_approach_to_illuminate_its_antibrowning_activity_ L2 - https://dx.doi.org/10.1021/jf4009789 DB - PRIME DP - Unbound Medicine ER -