title: Role of chlorogenic acid quinone and interaction of chlorogenic acid quinone and catechins in the enzymatic browning of apple.
abstract: Chlorogenic acid (CQA) is one of the major polyphenols in apple and a good substrate for the polyphenol oxidase (PPO) in apple. Apple contains catechins as well as CQA, and the role of CQA quinone and its interaction with catechins in the enzymatic browning of apple were examined. Browning was repressed and 2-cysteinyl-CQA was formed when cysteine was added to apple juice. CQA quinone was essential for browning to occur. Although catechins and CQA were oxidized by PPO, some catechins seemed to be non-enzymatically oxidized by CQA quinone.
authors: Department of Nutrition and Food Science, Ochanomizu University, Tokyo, Japan.
authors: Kanako
authors: K
authors: Amaki
authors: Eri
authors: E
authors: Saito
authors: Kumiko
authors: K
authors: Taniguchi
authors: Keiko
authors: K
authors: Joshita
authors: Masatsune
authors: M
authors: Murata