Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products

• Published in: Journal of food science and technology 2015-06, Vol.52 (6), p.3651-3659
• Main Authors: Ali, Hussein M., El-Gizawy, Ahmed M., El-Bassiouny, Rawia E. I., Saleh, Mahmoud A.
• Format: Article
• Language: English
• Subjects: Acids; Analysis; Chemical reactions; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cooking; Enzymes; Food; Food Science; Horticulture; Nutrition; Original; Original Article; Polyphenols; Studies
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-014-1437-0

The titled compounds were examined as PPO inhibitors and antibrowning agents; their various mechanisms were investigated and discussed. All compounds reduced significantly both the browning process and PPO activity. Browning index gave strong correlation with PPO activity (r 2  = 0.96, n  = 19) indicating that the browning process is mainly enzymatic. Ascorbic acid could reduce the formed quinone instantly to the original substrate (catechol) at high concentration (>1.5 %) while at lower concentrations acted as competitive inhibitor (K I  = 0.256 ± 0.067 mM). Cysteine, at higher concentrations (≥1.0 %), reacted with the resulted quinone to give a colorless products while at the low concentrations, cysteine worked as competitive inhibitor (K I  = 1.113 ± 0.176 mM). Citric acid acted only as PPO non-competitive inhibitor with K I  = 2.074 ± 0.363 mM. The products of PPO-catechole-cysteine reaction could be separation and identification by LC-ESI-MS. Results indicated that the product of the enzymatic oxidation of catechol, quinone, undergoes two successive nucleophilic attacks by cysteine thiol group. Cysteine was condensed with the resulted mono and dithiocatechols to form peptide side chains.