10.1021/jf305093u.s001
Carlos-Eduardo Narváez-Cuenca
Carlos-Eduardo
Narváez-Cuenca
Jean-Paul Vincken
Jean-Paul
Vincken
Harry Gruppen
Harry
Gruppen
Quantitative Fate of Chlorogenic
Acid during Enzymatic
Browning of Potato Juice
American Chemical Society
2013
OX treatment
sulfonic acid adducts
quinic acid release
Size exclusion chromatography
weight fractions
LMWF
potato juice
ChA content
DW
HMWF
2013-02-20 00:00:00
Journal contribution
https://acs.figshare.com/articles/journal_contribution/Quantitative_Fate_of_Chlorogenic_Acid_during_Enzymatic_Browning_of_Potato_Juice/2441677
The quantitative fate of chlorogenic acid (ChA) during
enzymatic
browning of potato juice was investigated. Potato juice was prepared
in water without the use of any antibrowning agent (<i>OX</i> treatment). As a control, a potato juice was prepared in the presence
of NaHSO<sub>3</sub> (<i>S</i> control). To study the composition
of phenolic compounds in potato in their native states, also a potato
extract was made with 50% (v/v) methanol containing 0.5% (v/v) acetic
acid (<i>MeOH</i> control). Water-soluble low molecular
weight fractions (LMWFs) and high molecular weight fractions (HMWFs)
from <i>S</i> and <i>OX</i> extracts were obtained
by ultrafiltration and dialysis, respectively. Pellets obtained after
the <i>OX</i> treatment and the <i>S</i> and <i>MeOH</i> controls were also analyzed for ChA content. Whereas
in the <i>S-</i>LMWF all ChA was converted to sulfonic acid
adducts, no free ChA was found in the <i>OX-</i>LMWF, indicating
its high reactivity upon enzymatic browning. Analysis of protein in
the HMWFs showed a higher content of “reacted” ChA in <i>OX</i> (49.8 ± 7.1 mg ChA/100 g potato DW) than in <i>S</i> (14.4 ± 1.5 mg ChA/100 g potato DW), as evidenced
by quinic acid release upon alkaline hydrolysis. The presence of quinic
acid in <i>S</i>-HMWF was unexpected, but a mass balance
incorporating the ChA content of LMWF, HMWF, and pellet for the three
extractions suggested that ChA might have been attached to polymeric
material, soluble in the aqueous environment of <i>S</i> but not in that of <i>MeOH</i>. Size exclusion chromatography,
combined with proteolysis, revealed that ChA reacted with patatin
and protease inhibitors to produce brown soluble complexes.