title: Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce.
abstract: This study confirmed the inhibitory effects of clove essential oil (CEO) and eugenol (EUG) on the browning and relevant enzymes of fresh-cut lettuce, and examined associated mechanisms by inhibition kinetics and computational docking analysis. Fresh-cut lettuce was treated with 0.05% CEO and 0.05% EUG solutions, resulting in inhibition of the deterioration of texture quality and browning of the lettuce surface and interior. Compared with the controls, CEO and EUG significantly inhibited the activities of phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD, all p<0.05). EUG suppressed PAL, PPO, and POD in vitro in a dose-dependent manner, with IC50 values of 5.4±0.9, 29.5±3.5, and 61.9±6.7mM, respectively. The binding and inhibition effects of EUG on PAL, PPO, and POD, determined by inhibition kinetics and computational docking analysis, established EUG as a competitive inhibitor of these browning-relevant enzymes.
authors: Food Science and Engineering College, Beijing Key Laboratory of Harmful Microorganisms and Pesticide Residues Detection and Control on Agricultural Product, Beijing University of Agriculture, Beijing 102206, China.
authors: Xiangning
authors: X
authors: Chen
authors: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
authors: Lupei
authors: L
authors: Ren
authors: Food Science and Engineering College, Beijing Key Laboratory of Harmful Microorganisms and Pesticide Residues Detection and Control on Agricultural Product, Beijing University of Agriculture, Beijing 102206, China.
authors: Menglin
authors: M
authors: Li
authors: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
authors: Jia
authors: J
authors: Qian
authors: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China. Electronic address: fanjunfeng@bjfu.edu.cn.
authors: Junfeng
authors: J
authors: Fan
authors: Food Science and Engineering College, Beijing Key Laboratory of Harmful Microorganisms and Pesticide Residues Detection and Control on Agricultural Product, Beijing University of Agriculture, Beijing 102206, China.
authors: Bin
authors: B
authors: Du
mesh_terms: D045783:Clove Oil / Q000737:chemistry / Q000378:metabolism / Q000494:pharmacology*; D004305:Dose-Response Relationship, Drug; D005054:Eugenol / Q000737:chemistry / Q000378:metabolism / Q000494:pharmacology*; D005519:Food Preservation / Q000379:methods*; D018545:Lactuca / Q000187:drug effects* / Q000378:metabolism; D015416:Maillard Reaction / Q000187:drug effects*; D009822:Oils, Volatile / Q000494:pharmacology*; D017433:Protein Structure, Secondary; D017434:Protein Structure, Tertiary; D027842:Syzygium / Q000378:metabolism
chemical_list: D045783:Clove Oil; D009822:Oils, Volatile; D005054:Eugenol
keywords: Catechol (PubChem CID: 289); Cinnamic acid (PubChem CID: 444539); Colour; Ethanol (PubChem CID: 702); Eugenol (PubChem CID: 3314); Firmness; Guaiacol (PubChem CID: 460); Inhibition kinetics; Peroxidase; Phenylalanine (PubChem CID: 6410); Polyphenol oxidase; Trichloroacetic acid (PubChem CID: 6421); Weight loss; α-Humulene (PubChem CID: 5281520); β-Caryophyllene (PubChem CID: 5281515); β-Mercaptoethanol (PubChem CID: 1567)