Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation

In the present study, the browning degree and reducing power of browning products of catechin (CT), epicatechin (EC), caffeic acid (CA), and chlorogenic acid (CGA) in autoxidation and enzymatic oxidation were investigated. Influencing factors were considered, such as pH, substrate species and compos...

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Autores principales:	Xuan Zhou, Aamir Iqbal, Jiaxing Li, Chang Liu, Ayesha Murtaza, Xiaoyun Xu, Siyi Pan, Wanfeng Hu
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	polyphenol autoxidation enzymatic browning eugenol molecular docking Therapeutics. Pharmacology RM1-950
Acceso en línea:	https://doaj.org/article/9e3c728025cb4e8faa86d10401e9fa12
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spelling	oai:doaj.org-article:9e3c728025cb4e8faa86d10401e9fa122021-11-25T16:28:54ZChanges in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation10.3390/antiox101118092076-3921https://doaj.org/article/9e3c728025cb4e8faa86d10401e9fa122021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3921/10/11/1809https://doaj.org/toc/2076-3921In the present study, the browning degree and reducing power of browning products of catechin (CT), epicatechin (EC), caffeic acid (CA), and chlorogenic acid (CGA) in autoxidation and enzymatic oxidation were investigated. Influencing factors were considered, such as pH, substrate species and composition, and eugenol. Results show that polyphenols’ autoxidation was intensified in an alkaline environment, but the reducing power was not improved. Products of enzymatic oxidation at a neutral pH have higher reducing power than autoxidation. In enzymatic oxidation, the browning degree of mixed substrates was higher than that of a single polyphenol. The reducing power of flavonoid mixed solution (CT and EC) was higher than those of phenolic acids’ (CA and CGA) in autoxidation and enzymatic oxidation. Eugenol activity studies have shown that eugenol could increase autoxidation browning but inhibit enzymatic browning. Activity test and molecular docking results show that eugenol could inhibit tyrosinase.Xuan ZhouAamir IqbalJiaxing LiChang LiuAyesha MurtazaXiaoyun XuSiyi PanWanfeng HuMDPI AGarticlepolyphenolautoxidationenzymatic browningeugenolmolecular dockingTherapeutics. PharmacologyRM1-950ENAntioxidants, Vol 10, Iss 1809, p 1809 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	polyphenol autoxidation enzymatic browning eugenol molecular docking Therapeutics. Pharmacology RM1-950
spellingShingle	polyphenol autoxidation enzymatic browning eugenol molecular docking Therapeutics. Pharmacology RM1-950 Xuan Zhou Aamir Iqbal Jiaxing Li Chang Liu Ayesha Murtaza Xiaoyun Xu Siyi Pan Wanfeng Hu Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation
description	In the present study, the browning degree and reducing power of browning products of catechin (CT), epicatechin (EC), caffeic acid (CA), and chlorogenic acid (CGA) in autoxidation and enzymatic oxidation were investigated. Influencing factors were considered, such as pH, substrate species and composition, and eugenol. Results show that polyphenols’ autoxidation was intensified in an alkaline environment, but the reducing power was not improved. Products of enzymatic oxidation at a neutral pH have higher reducing power than autoxidation. In enzymatic oxidation, the browning degree of mixed substrates was higher than that of a single polyphenol. The reducing power of flavonoid mixed solution (CT and EC) was higher than those of phenolic acids’ (CA and CGA) in autoxidation and enzymatic oxidation. Eugenol activity studies have shown that eugenol could increase autoxidation browning but inhibit enzymatic browning. Activity test and molecular docking results show that eugenol could inhibit tyrosinase.
format	article
author	Xuan Zhou Aamir Iqbal Jiaxing Li Chang Liu Ayesha Murtaza Xiaoyun Xu Siyi Pan Wanfeng Hu
author_facet	Xuan Zhou Aamir Iqbal Jiaxing Li Chang Liu Ayesha Murtaza Xiaoyun Xu Siyi Pan Wanfeng Hu
author_sort	Xuan Zhou
title	Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation
title_short	Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation
title_full	Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation
title_fullStr	Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation
title_full_unstemmed	Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation
title_sort	changes in browning degree and reducibility of polyphenols during autoxidation and enzymatic oxidation
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/9e3c728025cb4e8faa86d10401e9fa12
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Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation

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