Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation

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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Bibliographic Details
Main Authors: Xuan Zhou, Aamir Iqbal, Jiaxing Li, Chang Liu, Ayesha Murtaza, Xiaoyun Xu, Siyi Pan, Wanfeng Hu
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Antioxidants
Subjects:
polyphenol
autoxidation
enzymatic browning
eugenol
molecular docking
Online Access:https://www.mdpi.com/2076-3921/10/11/1809

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