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Enzymatic Browning in Sugar Beet Leaves (Beta vulgaris L.): Influence of Caffeic Acid Derivatives, Oxidative Coupling, and Coupled Oxidation
journal contribution
posted on 2017-06-01, 00:00 authored by Anne Vissers, Alexandra Kiskini, Roelant Hilgers, Marina Marinea, Peter Alexander Wierenga, Harry Gruppen, Jean-Paul VinckenSugar
beet (Beta vulgaris L.) leaves of 8 month
(8m) plants showed more enzymatic browning than those of
3 month (3m). Total phenolic content increased from 4.6
to 9.4 mg/g FW in 3m and 8m, respectively, quantitated
by reverse-phase-ultrahigh-performance liquid chromatography–ultraviolet-mass
spectrometry (RP-UHPLC–UV-MS). The PPO activity was 6.7 times
higher in extracts from 8m than from 3m leaves.
Substrate content increased from 0.53 to 2.45 mg/g FW in 3m and 8m, respectively, of which caffeic acid glycosyl
esters were most important, increasing 10-fold with age. Caffeic acid
glycosides and vitexin derivatives were no substrates. In 3m and 8m, nonsubstrate-to-substrate ratios were 8:1 and
3:1, respectively. A model system showed browning at 3:1 ratio due
to formation of products with extensive conjugated systems through
oxidative coupling and coupled oxidation. The 8:1 ratio did not turn
brown as oxidative coupling occurred without much coupled oxidation.
We postulate that differences in nonsubstrate-to-substrate ratio and
therewith extent of coupled oxidation explain browning.