Properties of chlorogenic acid quinone: Relationship between browning and the formation of hydrogen peroxide from a quinone solution

• Published in: Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2002-01, Vol.66 (12), p.2525-2530
• Main Authors: Murata, M. (Ochanomizu Univ., Tokyo (Japan)), Sugiura, M, Sonokawa, Y, Shimamura, T, Homma, S
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; CHLOROGENIC ACID; Chlorogenic Acid - analogs & derivatives; Chlorogenic Acid - chemistry; chlorogenic acid quinone; enzymatic browning; ENZYMIC BROWNING; Food Analysis; Food engineering; Food industries; FOODS; Fundamental and applied biological sciences. Psychology; General aspects; HYDROGEN PEROXIDE; Hydrogen Peroxide - chemistry; Molecular Structure; o-quinone; PIGMENTS; Plants - chemistry; POLYPHENOLS; QUINONES; Quinones - chemistry; SOLUTIONS
• ISSN: 0916-8451; 1347-6947
• DOI: 10.1271/bbb.66.2525

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 1.7×10 3 for 325 nm and 9.7×10 2 for 400 nm in an acidic aqueous solution. Chlorogenic acid and H 2 O 2 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. H 2 O 2 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.