Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation

Xinyu Liu; Dandan Chen; Zihan Yang; Fang Chen; Xiaosong Hu; Zhiyong Xiao; Junfu Ji; Lingjun Ma

doi:10.1016/j.foodres.2022.111297

Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation

Food Res Int. 2022 Jun:156:111297. doi: 10.1016/j.foodres.2022.111297. Epub 2022 May 13.

Authors

Xinyu Liu¹, Dandan Chen², Zihan Yang², Fang Chen¹, Xiaosong Hu², Zhiyong Xiao³, Junfu Ji⁴, Lingjun Ma⁵

Affiliations

¹ College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
² College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China.
³ Laboratory of Quality and Safety Risk Assessments for Agro-products on Environmental Factors (Beijing), Ministry of Agriculture and Rural Affairs, Beijing 100029, China; Beijing Municipal Station of Agro-Environmental Monitoring, Beijing 100029, China.
⁴ College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China. Electronic address: junfu.ji@cau.edu.cn.
⁵ College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China. Electronic address: lingjun.ma@cau.edu.cn.

PMID: 35651058
DOI: 10.1016/j.foodres.2022.111297

Abstract

Non-enzymatic oxidation has become a significant issue in the juice industry, inducing browning, flavor deterioration, and nutrient degradation, where catechin oxidation plays a vital role. Here, a novel chlorogenic acid quinone-mediated catechin oxidation was compared with the autoxidation pathway, where the former reaction was significantly faster (0.1326 L·mol^-1·min^-1) than the autoxidation rate of 4.25E-5 L·mol^-1·min^-1. The significance of the chlorogenic acid quinone-mediated catechin oxidation was further confirmed in the apple juice showing that chlorogenic acid quinone decreased faster in catechin enriched juice than in chlorogenic acid enriched juice. In addition, chlorogenic acid and catechin quinone hardly changed, but catechin and chlorogenic acid quinone kept decreasing during the browning process. These suggested that chlorogenic acid quinone mediated oxidation dominated the non-enzymatic browning in juice and might act as a self-perpetuating oxidizer, catalyzing the formation of catechin quinone constantly.

Publication types

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

MeSH terms

Catechin* / metabolism
Chlorogenic Acid / metabolism
Malus* / metabolism
Oxidation-Reduction
Quinones / metabolism

Substances

Quinones
Chlorogenic Acid
Catechin