Published in
Elsevier, Food Chemistry, 4(101), p. 1346-1356
DOI: 10.1016/j.foodchem.2006.03.040
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Dual effect of β-cyclodextrin (β-CD) on the inhibition of apple polyphenol oxidase by 4-hexylresorcinol (HR) and methyl jasmonate (MJ)
,
A. Vázquez Flores,
E. Alvarezparrilla,
L. Delarosa,
J. Rodrigo García,
J. Rodrigogarcia,
R. Escobedo González,
R. Escobedogonzalez,
G. Mercado Mercado,
G. Mercadomercado,
E. Moyers Montoya,
E. Moyersmontoya,
A. Vazquezflores,
G. Gonzalezaguilar
and other authors.
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Abstract
Inhibition of red delicious apple polyphenol oxidase (PPO) by three non-related antibrowning agents has been studied at different substrate concentrations. The main apple polyphenol, cholorogenic acid (CA), has been used as a substrate. The three agents (β-cyclodextrin [β-CD], 4-hexylresorcinol [HR] and methyl jasmonate [MJ]) showed an inhibitory effect at every substrate concentration tested. From the inhibition constant (Ki) values, it was concluded that the inhibitors’ strength decreased in the order HR > β-CD > MJ. A combination of β-CD-HR had a synergic effect, which was not observed for the combination of β-CD-MJ. A competitive-type inhibition was obtained for HR with a Ki = 0.26 mM. β-CD and MJ behaved as mixed-type inhibitors, although more than one inhibitory mechanism is discussed for both agents.