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>
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- SUGIURA Makie
- <i>Department of Nutrition and Food Science, Ochanomizu University</i>
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- SONOKAWA Yuko
- <i>Department of Nutrition and Food Science, Ochanomizu University</i>
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- SHIMAMURA Tomomi
- <i>Department of Nutrition and Food Science, Ochanomizu University</i>
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- HOMMA Seiichi
- <i>Department of Nutrition and Food Science, Ochanomizu University</i>
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Description
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>
Journal
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 66 (12), 2525-2530, 2002
Japan Society for Bioscience, Biotechnology, and Agrochemistry
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Details 詳細情報について
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- CRID
- 1390001206473277824
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- NII Article ID
- 110002693595
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- NII Book ID
- AA10824164
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- COI
- 1:CAS:528:DC%2BD3sXht1GrsQ%3D%3D
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- ISSN
- 13476947
- 09168451
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- NDL BIB ID
- 6398335
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- PubMed
- 12596843
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- Abstract License Flag
- Disallowed