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

文献类型： 外文期刊

作者： Liu, Liang 1 ; Cao, Shaoqian 2 ; Xu, Yujuan 1 ; Zhang, Mingwei 1 ; Xiao, Gengsheng 1 ; Deng, Qianchun 3 ; Xie, Bijun 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericulture & Farm Produce Proc Res Inst, Guangzhou 510610, Guangdong, Peoples R China

2.Zhejiang Wanli Univ, Coll Biol & Environm Sci, Ningbo 315100, Zhejiang, Peoples R China

3.Chinese Acad Agr Sci, Oil Crops Res Inst, Wuhan 430062, Peoples R China

关键词： flavanols;epicatechin;polyphenol oxidase;browning;oxidation

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

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收录情况： SCI

摘要： 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 anthocya-nins, 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.

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