Oxidation of (−)-epicatechin is a precursor of litchi pericarp enzymatic browning

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• 作者：Liang Liu ; Shaoqian Cao ; Yujuan Xu ; Mingwei Zhang ; Gengsheng Xiao ; Qianchun Deng ; Bijun Xie
• 关键词：Flavanols ; Epicatechin ; Polyphenol oxidase ; Browning ; Oxidation
• 刊名：Food Chemistry
• 出版年：2010
• 出版时间：1 February 2010
• 年：2010
• 卷：118
• 期：3
• 页码：508-511
• 全文大小：343 K

文摘

The degradation of flavanols had been studied both in the litchi pericarp during the storage and in the model system containing PPO and flavanols of litchi pericarp. The results showed that (−)-epicatechin was the optimal endogenous substrate of litchi pericarp PPO, and the procyanidins of litchi pericarp were oxidised very slowly when incubated alone with PPO. However, (−)-epicatechin could accelerate the oxidation of the other flavanols in litchi pericarp through a coupled oxidation pathway. The results obtained allowed us to draw a conclusion that the oxidation of (−)-epicatechin was a precursor of litchi pericarp browning. A pathway of enzymatic browning of litchi pericarp was proposed as follows: with the loss of cellular compartmentation, the litchi pericarp PPO and flavanols mixed and, then, (−)-epicatechin was oxidised by the PPO and o-quinones formed. The o-quinones reacted with other flavanols and anthocyanins, accelerating the oxidation of other polyphenols. Finally, the oxidation of (−)-epicatechin and other polyphenols led to the formation of the brown-coloured compounds, resulting in the enzymatic browning of litchi pericarp.