Properties of Chlorogenic Acid Quinone: Relationship between Browning and the Formation of Hydrogen Peroxide from a Quinone Solution.

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  • MURATA Masatsune
    <i>Department of Nutrition and Food Science, Ochanomizu University</i>
  • SUGIURA Makie
    <i>Department of Nutrition and Food Science, Ochanomizu University</i>
  • SONOKAWA Yuko
    <i>Department of Nutrition and Food Science, Ochanomizu University</i>
  • SHIMAMURA Tomomi
    <i>Department of Nutrition and Food Science, Ochanomizu University</i>
  • HOMMA Seiichi
    <i>Department of Nutrition and Food Science, Ochanomizu University</i>

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説明

  Chlorogenic acid is the major polyphenol in foods derived from plants and is a good substrate for polyphenol oxidase. Chlorogenic acid quinone (CQA-Q), which is an oxidative product of chlorogenic acid by polyphenol oxidase, is an important intermediate compound in enzymatic browning. CQA-Q was prepared, and its properties and the relationship with browning were examined. The quinone solution was yellow or orange, and its molecular absorption coefficient was estimated to be 1.7×103 for 325 nm and 9.7×102 for 400 nm in an acidic aqueous solution. Chlorogenic acid and H2O2 were spontaneously generated in the CQA-Q solution as the yellowish color of the solution gradually faded. A pale colored polymer was the major product in the reaction solution. Amino acids such as lysine and arginine added to CQA-Q solution did not repress the fading of the yellowish color of the solution. We concluded from these results that CQA-Q itself and a mixture of CQA-Q and amino acids did not form intensive brown pigments in the acidic aqueous solution. H2O2 spontaneously formed in the CQA-Q solution, and other polyphenols might have played an important role in the formation of the brown color by enzymatic browning.<br>

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