Journal of Food, Agriculture and Environment

Polyphenols in banana (Musa acuminata Colla (AAA)) pulp act as polyphenol oxidase substrates

Author(s):

Liu-Zhu Qu, Xin Gu, Shi-Chao Jin, Feng-Jun Wang, Jian-Zhong Wang *

Recieved Date: 2013-07-06, Accepted Date: 2013-10-19

Abstract:

Polyphenol oxidase substrates from banana (Musa acuminata Colla [AAA]) pulp were investigated. The total polyphenols were 36.0±1.9 mg catechin equivalents/100 g of banana fresh weight (FW). The polyphenol contents as evaluated by high-performance liquid chromatography with 11 polyphenol standards were 10.6±1.4 mg/100 g FW dopamine, 9.5±0.1 mg/100 g FW chlorogenic acid, 10.6±0.2 mg/100 g FW (+)-catechin and 0.7 ±0.1 mg/100 g FW (-)-epicatechin. Polyphenol oxidase (PPO) specific activity against dopamine hydrochloride was much higher than that of the other polyphenols. The dopamine hydrochloride reaction was divided into five stages based on reaction velocity and the colors that formed, which changed in the order of orange-red, reddish-brown, atropurpureus, gray and black. This result was much different from other studies in which the color only developed in deep. These changes were similar to the browning/blacking process of the banana pulp to be black. Based on the color and the velocity of the reaction, the banana PPO specific substrate should be dopamine. However, the reaction rate of the mixture of polyphenols detected at the same proportions in banana was more than twice of dopamine hydrochloride. Thus, the banana pulp PPO substrate may be a group of polyphenols which might be synergistic with each other on the PPO, or with quinone to form colored products.

Keywords:

Banana, Musa acuminata Colla (AAA), polyphenols, dopamine, chlorogenic acid, catechin, epicatechin,  polyphenol oxidase (PPO), HPLC, enzymatic browning, color

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 162-167

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