ArticleJournal of food science and technology2015
Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products.
Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed, 144 citations in OpenAlex.
- Effect of l-Cysteine on Enzymatic Browning, Antioxidant Activity, and GSH Stability in Fresh-Cut Quince: A Comparative Evaluation With Potassium Metabisulfite.Food science & nutrition · 2026Article
- Agarose-Based Films Enriched With Ascorbic Acid for Inhibiting Enzymatic Browning and Extending the Shelf Life of Fresh-Cut Apples.Food science & nutrition · 2026Article
- Purification, Biochemical Characterization, and Inhibition Studies of Polyphenol Oxidase from Tea (Foods (Basel, Switzerland) · 2026Article
- Purification and Biochemical Characterization of Polyphenol Oxidase fromMolecules (Basel, Switzerland) · 2025Article
- Affinity chromatography studies for mespilus germanica L. polyphenol oxidase.Biotechnology letters · 2025Article
- 1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines.Foods (Basel, Switzerland) · 2025Article
- ROS-mediated membrane damage and antioxidant imbalance drive apple flesh browning during cold storage.Frontiers in plant science · 2025Article
- Fine mapping and identification of the geneFrontiers in plant science · 2025Article
- New Strategy for Browning Prevention in Apple Pomace Processing and Toxicity Tested in a Rodent Model.ACS omega · 2024Article
- Effects of L-Cysteine and γ-Aminobutyric Acid Treatment on Postharvest Quality and Antioxidant Activity of Loquat Fruit during Storage.International journal of molecular sciences · 2023Article
- Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples.Foods (Basel, Switzerland) · 2023Article
- Secondary product from strawberry (Journal of food science and technology · 2022Article
- The Effect ofFoods (Basel, Switzerland) · 2022Article
- Inhibitory effect of Malaysian coastal plants on banana (Journal of food science and technology · 2021Article
- Role of Ascorbic Acid in the Extraction and Quantification of Potato Polyphenol Oxidase Activity.Foods (Basel, Switzerland) · 2021Article
- Spicy Herb Extracts as a Potential Improver of the Antioxidant Properties and Inhibitor of Enzymatic Browning and Endogenous Microbiota Growth in Stored Mung Bean Sprouts.Antioxidants (Basel, Switzerland) · 2021Article
- Bioavailability and antioxidant potentials of fresh and pasteurized kiwi juice before and after in vitro gastrointestinal digestion.Journal of food science and technology · 2020Article
- Insight of Polyphenol Oxidase Enzyme Inhibition and Total Polyphenol Recovery from Cocoa Beans.Antioxidants (Basel, Switzerland) · 2020Article
- Biochemical Properties of Polyphenol Oxidases from Ready-to-Eat Lentil (Lens culinaris Medik.) Sprouts and Factors Affecting Their Activities: A Search for Potent Tools Limiting Enzymatic Browning.Foods (Basel, Switzerland) · 2019Article
- Buffalo cheese whey hydrolyzed with Alcalase as an antibrowning agent in minimally processed apple.Journal of food science and technology · 2018Article
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The titled compounds were examined as PPO inhibitors and antibrowning agents; their various mechanisms were investigated and discussed. All compounds reduced significantly both the browning process and PPO activity. Browning index gave strong correlation with PPO activity (r(2) = 0.96, n = 19) indicating that the browning process is mainly enzymatic. Ascorbic acid could reduce the formed quinone instantly to the original substrate (catechol) at high concentration (>1.5 %) while at lower concentrations acted as competitive inhibitor (KI = 0.256 ± 0.067 mM). Cysteine, at higher concentrations (≥1.0 %), reacted with the resulted quinone to give a colorless products while at the low concentrations, cysteine worked as competitive inhibitor (KI = 1.113 ± 0.176 mM). Citric acid acted only as PPO non-competitive inhibitor with KI = 2.074 ± 0.363 mM. The products of PPO-catechole-cysteine reaction could be separation and identification by LC-ESI-MS. Results indicated that the product of the enzymatic oxidation of catechol, quinone, undergoes two successive nucleophilic attacks by cysteine thiol group. Cysteine was condensed with the resulted mono and dithiocatechols to form peptide side chains.
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