Food Discoloration, Enzymatic Browning, Reflectance Measurements, and Effect of Adenosine Triphosphate on Color Changes Induced in Plant Slices by Polyphenol Oxidase

Makower, Rachel U.; Schwimmer, Sigmund

doi:10.1021/jf60080a010

Cited by 13 publications

(9 citation statements)

References 2 publications

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“…The qualitatively similar, but less pronounced bleaching effect of ATP had been described earlier (14). It might be noted that the buffers used in all experiments with pyridine and adenine nucleotidles did not themselves affect darkening.…”

Section: Resultssupporting

confidence: 82%

“…Ascorbic acid, thiols, and other reducing substances prevent enzymic darkening (5,17). Earlier studies showed that ATP substantially decreased browning in plant tissues, apparently via the reduction of quinones (14). ATP itself is not a reducing agent.…”

mentioning

confidence: 96%

“…To our knowledge, the reduction of DPN induced by ATP has not yet been demonstrated in higher plants. The (12,14). Enzymic Reagents were applied directly to the potato slices as reported before (12,14 This bleaching signifies that DPNH reduced the quinones formed in the enzymic oxidation of o-diphenols.…”

mentioning

confidence: 99%

“…The (12,14). Enzymic Reagents were applied directly to the potato slices as reported before (12,14 This bleaching signifies that DPNH reduced the quinones formed in the enzymic oxidation of o-diphenols. The qualitatively similar, but less pronounced bleaching effect of ATP had been described earlier (14).…”

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confidence: 99%

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Effect of Nucleotides on Enzymic Browning in Potato Slices

Makower

1964

Plant Physiol.

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Freshly cut slices darken as a result of oxidation of endogenous phenols in reactions catalyzed by polyphenol oxidase. Ascorbic acid, thiols, and other reducing substances prevent enzymic darkening (5,17). Earlier studies showed that ATP substantially decreased browning in plant tissues, apparently via the reduction of quinones (14). ATP itself is not a reducing agent. The reducing compound is probably not ascorbic acid or GSH (12 Reagents were applied directly to the potato slices as reported before (12, 14 ResultsEffect of Pvridine Nutcleotides. DPNH stronlgly reduced darkening (-ARd) and redness (Aa) for several hours (fig 1). The reduction of quinones, expressed as lowered Aa, was far more effective with DPNH than with ATP (fig 1 B). Furthernmore, DPNH almost eliminatedI redness when added to already browned control slices, i.e. DPNH caused bleaching of maximally reddenedl slices (fig 1 B).This bleaching signifies that DPNH reduced the quinones formed in the enzymic oxidation of o-diphenols. The qualitatively similar, but less pronounced bleaching effect of ATP had been described earlier (14). It might be noted that the buffers used in all experiments with pyridine and adenine nucleotidles did not themselves affect darkening.The time course of the effect of DPN on color in potato slices resembles that of ATP (fig 2)

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Section: Resultssupporting

confidence: 82%

mentioning

confidence: 96%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Effect of Nucleotides on Enzymic Browning in Potato Slices

Makower

1964

Plant Physiol.

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“…Previous studies have shown that plant slices treatedl with solutions of ATP remain substantially lighter than untreated controls (5). The interference of ATP with enzymic color formation appears to depend on metabolically active particulate systems.…”

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confidence: 86%

ATP-Induced Inhibition of Potato Browning. Effect of Ascorbic Acid Oxidase and of Reducing Substances

Makower¹

1964

Plant Physiol.

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Phenolic compounds in frozen avocados

Ramirez‐Martinez

Luh

1973

J Sci Food Agric

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The ethyl acetate-soluble phenolic compounds present in frozen ripe Fuerte avocados were extracted with methanol and ethyl acetate. The compounds were separated by two-dimensional paper chromatography with n-butanol-acetic acidwater (4: 1 : 5, v/v) and 2 % acetic acid solvents. Fifteen spots were found when the chromogenic reagent was FeCI3-K,Fe(CN),. The individual compounds were identified by their RF values, colour reactions, fluorescent behaviour and absorption spectra. Chlorogenic and p-coumarylquinic acid isomers, catechins, leucoanthocyanidins, isoflavone and caffeic and p-coumaric acids were present in the extracts of frozen avocados. Ascorbic acid-treated frozen avocado chunks did not darken when kept under vacuum at -26 "C, but turned dark if left exposed to air. Darkening of frozen chunks was associated with disappearance of most phenolic substances, except the simple cinnamic acid derivatives. Formation of new phenolic substances, especially leucoanthocyanidins and catechins, was observed during storage of the frozen chunks under vacuum.

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Food Discoloration, Enzymatic Browning, Reflectance Measurements, and Effect of Adenosine Triphosphate on Color Changes Induced in Plant Slices by Polyphenol Oxidase

Cited by 13 publications

References 2 publications

Effect of Nucleotides on Enzymic Browning in Potato Slices

Effect of Nucleotides on Enzymic Browning in Potato Slices

ATP-Induced Inhibition of Potato Browning. Effect of Ascorbic Acid Oxidase and of Reducing Substances

Phenolic compounds in frozen avocados

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