Monitoring the apple polyphenol oxidase-modulated adduct formation of phenolic and amino compounds

Annika Reinkensmeier; Katrin Steinbrenner; Thomas Homann; Sara Bußler; Sascha Rohn; Hashadrai M Rawel

doi:10.1016/j.foodchem.2015.07.145

Monitoring the apple polyphenol oxidase-modulated adduct formation of phenolic and amino compounds

Food Chem. 2016 Mar 1:194:76-85. doi: 10.1016/j.foodchem.2015.07.145. Epub 2015 Aug 1.

Authors

Annika Reinkensmeier¹, Katrin Steinbrenner², Thomas Homann³, Sara Bußler⁴, Sascha Rohn⁵, Hashadrai M Rawel⁶

Affiliations

¹ Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, D-14558 Nuthetal, Germany; Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, D-20146 Hamburg, Germany.
² Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, D-14558 Nuthetal, Germany; BioAnalyt GmbH, Rheinstr. 17, D-14513 Teltow, Germany.
³ Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, D-14558 Nuthetal, Germany.
⁴ Leibniz Institute for Agricultural Engineering Potsdam-Bornim e.V., Department of Horticultural Engineering, Max-Eyth-Allee 100, D-14469 Potsdam, Germany.
⁵ Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, D-20146 Hamburg, Germany.
⁶ Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, D-14558 Nuthetal, Germany. Electronic address: rawel@uni-potsdam.de.

PMID: 26471529
DOI: 10.1016/j.foodchem.2015.07.145

Abstract

Minimally processed fruit products such as smoothies are increasingly coming into demand. However, they are often combined with dairy ingredients. In this combination, phenolic compounds, polyphenoloxidases, and amino compounds could interact. In this work, a model approach is presented where apple serves as a source for a high polyphenoloxidase activity for modulating the reactions. The polyphenoloxidase activity ranged from 128 to 333nakt/mL in different apple varieties. From these, 'Braeburn' was found to provide the highest enzymatic activity. The formation and stability of resulting chromogenic conjugates was investigated. The results show that such adducts are not stable and possible degradation mechanisms leading to follow-up products formed are proposed. Finally, apple extracts were used to modify proteins and their functional properties characterized. There were retaining antioxidant properties inherent to phenolic compounds after adduct formation. Consequently, such interactions may also be utilized to improve the textural quality of food products.

Keywords: Apple polyphenoloxidase; Functionality; Phenol–amino-adducts; Post-translational protein modification.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants / chemistry*
Fruit / chemistry*
Malus / chemistry*
Oxidation-Reduction
Phenols / analysis*
Plant Extracts / chemistry*
Protein Processing, Post-Translational / physiology*

Substances

Antioxidants
Phenols
Plant Extracts