[Studies on enzymic browning of potatoes (Solanum tuberosum). II. The quantitative relationship between browning and its causative factors (author's transl)].
Ten potato varieties, with different rates of browning, were analyzed quantitatively for phenoloxidase, tyrosine, chlorogenic acid, caffeic acid, and for reducing substances (ascorbic acid). The rate of tyrosine turnover was calculated from the data. The fact that the further reactions of the primary oxidation products leading to browning only take place after complete oxidation of the reducing substances, was taken into account. This leads to the same classification of the varieties as does visual observation of the rate of discolouration. Thus a clear relationship between browning and potato constituents is demonstrated.
D001205:Ascorbic Acid / Q000032:analysis; D002109:Caffeic Acids / Q000032:analysis; D004156:Catechol Oxidase / Q000032:analysis*; D002726:Chlorogenic Acid / Q000032:analysis; D003116:Color; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis; D014443:Tyrosine / Q000032:analysis; D014675:Vegetables / Q000032:analysis*
D002109:Caffeic Acids; D010636:Phenols; D002726:Chlorogenic Acid; D014443:Tyrosine; D004156:Catechol Oxidase; D001205:Ascorbic Acid
Untersuchungen zur enzymatischen Bräunung bei Kartoffeln (Solanum tuberosum). II. Quantitative Beziehung zwischen Bräunung und Inhaltsstoffen