Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation
In the present study, the browning degree and reducing power of browning products of catechin (CT), epicatechin (EC), caffeic acid (CA), and chlorogenic acid (CGA) in autoxidation and enzymatic oxidation were investigated. Influencing factors were considered, such as pH, substrate species and compos...
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| Format: | Article |
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MDPI AG
2021-11-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/10/11/1809 |
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| author | Xuan Zhou Aamir Iqbal Jiaxing Li Chang Liu Ayesha Murtaza Xiaoyun Xu Siyi Pan Wanfeng Hu |
| author_facet | Xuan Zhou Aamir Iqbal Jiaxing Li Chang Liu Ayesha Murtaza Xiaoyun Xu Siyi Pan Wanfeng Hu |
| author_sort | Xuan Zhou |
| collection | DOAJ |
| description | In the present study, the browning degree and reducing power of browning products of catechin (CT), epicatechin (EC), caffeic acid (CA), and chlorogenic acid (CGA) in autoxidation and enzymatic oxidation were investigated. Influencing factors were considered, such as pH, substrate species and composition, and eugenol. Results show that polyphenols’ autoxidation was intensified in an alkaline environment, but the reducing power was not improved. Products of enzymatic oxidation at a neutral pH have higher reducing power than autoxidation. In enzymatic oxidation, the browning degree of mixed substrates was higher than that of a single polyphenol. The reducing power of flavonoid mixed solution (CT and EC) was higher than those of phenolic acids’ (CA and CGA) in autoxidation and enzymatic oxidation. Eugenol activity studies have shown that eugenol could increase autoxidation browning but inhibit enzymatic browning. Activity test and molecular docking results show that eugenol could inhibit tyrosinase. |
| first_indexed | 2024-03-10T05:45:22Z |
| format | Article |
| id | doaj.art-9e3c728025cb4e8faa86d10401e9fa12 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T05:45:22Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-9e3c728025cb4e8faa86d10401e9fa122023-11-22T22:14:01ZengMDPI AGAntioxidants2076-39212021-11-011011180910.3390/antiox10111809Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic OxidationXuan Zhou0Aamir Iqbal1Jiaxing Li2Chang Liu3Ayesha Murtaza4Xiaoyun Xu5Siyi Pan6Wanfeng Hu7College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaIn the present study, the browning degree and reducing power of browning products of catechin (CT), epicatechin (EC), caffeic acid (CA), and chlorogenic acid (CGA) in autoxidation and enzymatic oxidation were investigated. Influencing factors were considered, such as pH, substrate species and composition, and eugenol. Results show that polyphenols’ autoxidation was intensified in an alkaline environment, but the reducing power was not improved. Products of enzymatic oxidation at a neutral pH have higher reducing power than autoxidation. In enzymatic oxidation, the browning degree of mixed substrates was higher than that of a single polyphenol. The reducing power of flavonoid mixed solution (CT and EC) was higher than those of phenolic acids’ (CA and CGA) in autoxidation and enzymatic oxidation. Eugenol activity studies have shown that eugenol could increase autoxidation browning but inhibit enzymatic browning. Activity test and molecular docking results show that eugenol could inhibit tyrosinase.https://www.mdpi.com/2076-3921/10/11/1809polyphenolautoxidationenzymatic browningeugenolmolecular docking |
| spellingShingle | Xuan Zhou Aamir Iqbal Jiaxing Li Chang Liu Ayesha Murtaza Xiaoyun Xu Siyi Pan Wanfeng Hu Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation Antioxidants polyphenol autoxidation enzymatic browning eugenol molecular docking |
| title | Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation |
| title_full | Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation |
| title_fullStr | Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation |
| title_full_unstemmed | Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation |
| title_short | Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation |
| title_sort | changes in browning degree and reducibility of polyphenols during autoxidation and enzymatic oxidation |
| topic | polyphenol autoxidation enzymatic browning eugenol molecular docking |
| url | https://www.mdpi.com/2076-3921/10/11/1809 |
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