TY - JOUR
T1 - Insight of polyphenol oxidase enzyme inhibition and total polyphenol recovery from cocoa beans
AU - Toro-Uribe, Said
AU - Godoy-Chivatá, Jhair
AU - Renévillamizar-Jaimes, Arley
AU - Perea-Flores, María de Jesús
AU - López-Giraldo, Luis J.
N1 - Publisher Copyright:
© 2020 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2020/6
Y1 - 2020/6
N2 - A full factorial design (ascorbic acid/L-cysteine inhibitors, temperature, and time as factors) study was conducted to enhance inhibition of polyphenol oxidase (PPO) activity without decreasing cocoa polyphenol concentrations. The data obtained were modelled through a new equation, represented by T, which correlates both high polyphenol content with reduced specific PPO activity. At optimized values (70 mM inhibitory solution at 96 °C for 6.4 min, Γ=11.6), 93.3% PPO inhibition and total polyphenol of 94.9 mg GAE/g were obtained. In addition, microscopy images confirmed the cell morphological changes measured as the fractal dimension and explained the possible cell lysis and denaturation as a result of heat treatment and chemical inhibitors. Results also showed that PPO enzyme was most suitable (higher vmax/Km ratio) for catechol, witha reduction in its affinity of 13.7-fold after the inhibition heat treatment. Overall, this work proposed a suitable and food-safe procedure for obtaining enriched polyphenol extract with low enzyme activity.
AB - A full factorial design (ascorbic acid/L-cysteine inhibitors, temperature, and time as factors) study was conducted to enhance inhibition of polyphenol oxidase (PPO) activity without decreasing cocoa polyphenol concentrations. The data obtained were modelled through a new equation, represented by T, which correlates both high polyphenol content with reduced specific PPO activity. At optimized values (70 mM inhibitory solution at 96 °C for 6.4 min, Γ=11.6), 93.3% PPO inhibition and total polyphenol of 94.9 mg GAE/g were obtained. In addition, microscopy images confirmed the cell morphological changes measured as the fractal dimension and explained the possible cell lysis and denaturation as a result of heat treatment and chemical inhibitors. Results also showed that PPO enzyme was most suitable (higher vmax/Km ratio) for catechol, witha reduction in its affinity of 13.7-fold after the inhibition heat treatment. Overall, this work proposed a suitable and food-safe procedure for obtaining enriched polyphenol extract with low enzyme activity.
KW - Cocoa polyphenols
KW - Enzyme inactivation
KW - Heat treatment
KW - Polyphenol oxidase
UR - http://www.scopus.com/inward/record.url?scp=85085758869&partnerID=8YFLogxK
U2 - 10.3390/antiox9060458
DO - 10.3390/antiox9060458
M3 - Artículo
C2 - 32471228
AN - SCOPUS:85085758869
SN - 2076-3921
VL - 9
JO - Antioxidants
JF - Antioxidants
IS - 6
M1 - 458
ER -