Mechanism of Browning in Fresh Highbush Blueberry Fruit (Vaccinium corymbosum L). Role of Blueberry Polyphenol Oxidase, Chlorogenic Acid and Anthocyanins

✍ Scribed by Kader, Farid; Rovel, Bernard; Girardin, Michel; Metche, Maurice

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 216 KB
• Volume: 74
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199705)74:1<31::aid-jsfa764>3.0.co;2-9

✦ Synopsis

Browning reactions which occurred after crushing fresh blueberries (V accinium corymbosum L) were followed by determination of chlorogenic acid colour density, polymer colour and the level of polymers. A polyphenol oxidase (PPO) activity plays a dominant role in enzymatic browning. Peroxidase (POD) does not contribute to brown colour formation. The loss of 29% of the colour in a model system containing PPO and blueberry anthocyanins indicated that PPO could act directly on these pigments. However, the rate of anthocyanin degradation was stimulated by the addition of chlorogenic acid.