Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1188203 | Food Chemistry | 2007 | 11 Pages |
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.