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Margherita M, Gianmarco A, Anna M, Roberto F, Serena F, Milena P, Isabella T, Fabio M, Andrea B. Using ethanol as postharvest treatment to increase polyphenols and anthocyanins in wine grape. Heliyon 2024; 10:e26067. [PMID: 38370263 PMCID: PMC10869903 DOI: 10.1016/j.heliyon.2024.e26067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 01/13/2024] [Accepted: 02/07/2024] [Indexed: 02/20/2024] Open
Abstract
Red wine grapes are qualitatively evaluated for their content in polyphenols and anthocyanins. Due to certain conditions (weather, latitude, temperature), the concentration of these compounds may be not at the right level for reaching a high-quality wine, thus postharvest technologies can be operated as a remediation strategy. Ethanol is a secondary volatile metabolite and its application has been demonstrated to delay fruit ripening, to reduce decay, and to increase secondary metabolites. The present study investigates the effects of ethanol post-harvest application on wine grapes' metabolism and composition. Red wine grapes (Vitis Vinifera L. cv Aglianico) were exposed to different ethanol doses (0.25, 0.5, or 1 mL L-1) for 12, 24, or 36 h. Ethanol increased sugar concentration, malic acid, free amino nitrogen, polyphenols, and anthocyanins. Particularly, anthocyanins reached an average value of 1820 mg/L in treated samples versus the 1200 mg/L of control grapes already after 12 h whatever the concentration was. Moreover, the highest concentration of ethanol modified berry metabolism shifting from aerobic to anaerobic one. Obtained results suggest that 12 h of ethanol postharvest treatment could be an interesting solution to improve anthocyanins in wine grapes, especially when the quality is not as good as expected.
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Affiliation(s)
- Modesti Margherita
- Department for Innovation of Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Alfieri Gianmarco
- Department for Innovation of Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Magri Anna
- CREA - Research Centre for Olive, Fruit and Citrus Crops (CREA-OFA), Caserta, Italy
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania Luigi Vanvitelli, Caserta, Italy
| | - Forniti Roberto
- Department for Innovation of Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Ferri Serena
- Department for Innovation of Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Petriccione Milena
- CREA - Research Centre for Olive, Fruit and Citrus Crops (CREA-OFA), Caserta, Italy
| | - Taglieri Isabella
- Department of Agriculture Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Mencarelli Fabio
- Department of Agriculture Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Bellincontro Andrea
- Department for Innovation of Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
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Tilley A, McHenry MP, McHenry JA, Solah V, Bayliss K. Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning. Curr Res Food Sci 2023; 7:100623. [PMID: 37954915 PMCID: PMC10637886 DOI: 10.1016/j.crfs.2023.100623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 10/04/2023] [Accepted: 10/18/2023] [Indexed: 11/14/2023] Open
Abstract
Enzymatic browning is a biological process that can have significant consequences for fresh produce, such as quality reduction in fruit and vegetables. It is primarily initiated by polyphenol oxidase (PPO) (EC 1.14.18.1 and EC 1.10.3.1) which catalyses the oxidation of phenolic compounds. It is thought that subsequent non-enzymatic reactions result in these compounds polymerising into dark pigments called melanins. Most work to date has investigated the kinetics of PPO with anti-browning techniques focussed on inhibition of the enzyme. However, there is substantially less knowledge on how the subsequent non-enzymatic reactions contribute to enzymatic browning. This review considers the current knowledge and recent advances in non-enzymatic reactions occurring after phenolic oxidation, in particular the role of non-PPO substrates. Enzymatic browning reaction models are compared, and a generalised redox cycling mechanism is proposed. The review identifies future areas for mechanistic research which may inform the development of new anti-browning processes.
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Affiliation(s)
- Andrew Tilley
- School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch, 6150, Western Australia, Australia
- Food Futures Institute, Murdoch University, 90 South Street, Murdoch, 6150, Western Australia, Australia
| | - Mark P. McHenry
- Harry Butler Institute, Murdoch University, 90 South Street, Murdoch, 6150, Western Australia, Australia
- Mt Lindesay, 56 McHenry Lane, Scotsdale, 6333, Western Australia, Australia
| | | | - Vicky Solah
- School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch, 6150, Western Australia, Australia
- Food Futures Institute, Murdoch University, 90 South Street, Murdoch, 6150, Western Australia, Australia
| | - Kirsty Bayliss
- Food Futures Institute, Murdoch University, 90 South Street, Murdoch, 6150, Western Australia, Australia
- Harry Butler Institute, Murdoch University, 90 South Street, Murdoch, 6150, Western Australia, Australia
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Demir D, Kabak S, Çağlayan K. Purification and Characterization of Polyphenol Oxidase in the Fruits of Opuntia ficus-indica. BIOLOGY 2023; 12:1339. [PMID: 37887049 PMCID: PMC10604213 DOI: 10.3390/biology12101339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/10/2023] [Accepted: 10/12/2023] [Indexed: 10/28/2023]
Abstract
Firstly, polyphenol oxidase (PPO) was purified from the fruits of Opuntia ficus-indica using Sepharose 4B-L-tyrosine-p-aminobenzoic acid affinity chromatography, and the enzyme was characterized. The PPO was purified 20.59-fold. Thereafter, PPO was performed on sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The kinetic parameters, optimum pHs, and optimum temperatures were investigated for three substrates. Opuntia ficus-indica PPO's optimum pH and optimum temperature were 9.0 and 20 °C; 7.5 and 20 °C; and 7.5 and 30 °C, respectively, when using pyrogallol, catechol, and 4-methyl catechol as substrates. For the pyrogallol, catechol, and 4-methyl catechol, the Km, Vmax, and Vmax/Km values were determined as 16.67 mM, 833.33 U/mLmin, and 50 U/mLminmM; 6.33 mM, 126.58 U/mLmin, and 20 U/mLminmM; and 5.38 mM, 107.53 U/mLmin, and 20 U/mLminmM, respectively. As a result, pyrogallol was a more appropriate substrate than catechol and 4-methyl catechol for the PPO from Opuntia ficus-indica.
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Affiliation(s)
- Dudu Demir
- Department of Agricultural Biotechnology, Faculty of Agriculture, Isparta University of Applied Sciences, 32260 Isparta, Türkiye; (S.K.); (K.Ç.)
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Huang J, Gao X, Su L, Liu X, Guo L, Zhang Z, Zhao D, Hao J. Purification, characterization and inactivation kinetics of polyphenol oxidase extracted from Cistanche deserticola. PLANTA 2023; 257:85. [PMID: 36944703 DOI: 10.1007/s00425-023-04118-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Accepted: 03/09/2023] [Indexed: 06/18/2023]
Abstract
PPO was purified from Cistanche deserticola, and its enzymatic characteristics were clarified. It was found that microwave treatment was an efficient way to inactivate PPO. Polyphenol oxidase (PPO) from Cistanche deserticola was obtained and purified through an acetone precipitation and anion exchange column, the enzymatic characteristics and inactivation kinetics of PPO were studied. The specific activity of PPO was 73135.15 ± 6625.7 U/mg after purification, the purification multiple was 48.91 ± 4.43 times, and the recovery was 30.96 ± 0.27%. The molecular weight of the PPO component is about 66 kDa by SDS-PAGE analysis. The optimum substrate of PPO was catechol (Vmax = 0.048 U/mL, Km = 21.70 mM) and the optimum temperature and pH were 30 °C and 7, respectively. When the temperature is above 50 °C, pH < 3 or pH > 10, the enzyme activity can be significantly inhibited. The first-order kinetic fitting shows that microwave inactivation has lesser k values, larger D values and shorter t1/2. It was found that microwave treatment is considered as an efficient and feasible way to inactive PPO by comparing the Z values and Ea values of the two thermal treatments.
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Affiliation(s)
- Jin Huang
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, 050000, China
| | - Xiaoguang Gao
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, 050000, China
| | - Lingling Su
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, 050000, China
| | - Xueqiang Liu
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, 050000, China
| | - Limin Guo
- Institute of Agro-Production Storage and Processing, Xinjiang Academy of Agricultural Sciences, Ürümqi, 830091, China
| | - Zhentao Zhang
- Technical Institute of Physics and Chemistry CAS, Beijing, 100190, China
| | - Dandan Zhao
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, 050000, China.
| | - Jianxiong Hao
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, 050000, China.
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Recent Advances of Polyphenol Oxidases in Plants. Molecules 2023; 28:molecules28052158. [PMID: 36903403 PMCID: PMC10004730 DOI: 10.3390/molecules28052158] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/16/2023] [Accepted: 02/20/2023] [Indexed: 03/02/2023] Open
Abstract
Polyphenol oxidase (PPO) is present in most higher plants, but also in animals and fungi. PPO in plants had been summarized several years ago. However, recent advances in studies of PPO in plants are lacking. This review concludes new researches on PPO distribution, structure, molecular weights, optimal temperature, pH, and substrates. And, the transformation of PPO from latent to active state was also discussed. This state shift is a vital reason for elevating PPO activity, but the activation mechanism in plants has not been elucidated. PPO has an important role in plant stress resistance and physiological metabolism. However, the enzymatic browning reaction induced by PPO is a major problem in the production, processing, and storage of fruits and vegetables. Meanwhile, we summarized various new methods that had been invented to decrease enzymatic browning by inhibiting PPO activity. In addition, our manuscript included information on several important biological functions and the transcriptional regulation of PPO in plants. Furthermore, we also prospect some future research areas of PPO and hope they will be useful for future research in plants.
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Purification and comparison of soluble and membrane-bound polyphenol oxidase from potato (Solanum tuberosum) tubers. Protein Expr Purif 2023; 202:106195. [PMID: 36270466 DOI: 10.1016/j.pep.2022.106195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 10/10/2022] [Accepted: 10/14/2022] [Indexed: 11/06/2022]
Abstract
Enzymatic browning greatly affects the quality of potato products. Polyphenol oxidase (PPO) is the enzyme mainly responsible for potato enzymatic browning. PPO has soluble polyphenol oxidase (sPPO) and membrane-bound polyphenol oxidase (mPPO) forms. In this study, the properties of sPPO and mPPO were investigated in potato tubers. The molecular weight of potato sPPO and mPPO were estimated to be 69 kDa in the form of homodimers in vivo. The mass spectrometry results showed that the purified sPPO and mPPO protein in potato tubers was mainly tr|M1BMR6 (Uniprot). The optimum pH for sPPO and mPPO was 6.5, and the optimum temperatures were 20 and 30 °C, respectively. The Michaelis constant (Km) and maximum unit enzyme activity (Vmax) of sPPO were 6.08 mM and 2161 U/S when catechol was used as the substrate, whereas those of mPPO were 2.95 mM and 2129.53 U/S, respectively. The mPPO had stronger affinity to the substrate catechol than sPPO, whereas pyrogallic acid was stronger affinity for sPPO. Ascorbic acid and sodium sulfite were inhibitors of sPPO and mPPO, respectively. After understanding the different binding states of polyphenol oxidase, different inhibitors and treatment methods can be used to treat the enzyme according to different enzymatic properties, so as to achieve a greater degree of Browning control. These results will provide a theoretical basis for regulating PPO activity to reduce enzymatic browning during potato processing.
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Sarsenova A, Demir D, Çağlayan K, Abiyev S, Darbayeva T, Eken C. Purification and Properties of Polyphenol Oxidase of Dried Volvariella bombycina. BIOLOGY 2022; 12:biology12010053. [PMID: 36671745 PMCID: PMC9855422 DOI: 10.3390/biology12010053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/25/2022] [Accepted: 12/26/2022] [Indexed: 12/30/2022]
Abstract
Polyphenol oxidase (PPO) was purified and characterized from a dried wild edible and medicinal mushroom (V. bombycina). Using Sepharose 4B-L-tyrosine-p-aminobenzoic acid affinity chromatography, PPO was purified from the dried V. bombycina. The purification was completed with a 33.85-fold purification. On sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), the purified enzyme migrated as a single band. The molecular weight of the purified enzyme was estimated by SDS-PAGE to be about 25 kDa. Catechol, 4-methyl catechol, and pyrogallol were used as substrates to determine the enzyme activity and its kinetic parameters (Km and Vmax). At the optimum pH and temperature, dried V. bombycina PPO's Km and Vmax values for catechol, 4-methyl catechol, and pyrogallol were found to be 1.67 mM-833.33 U/mL, 3.17 mM-158.73 U/mL, and 2.67 mM-3333.33 U/mL, respectively. Also investigated were the effects of pH and temperature on the enzymatic properties of PPO in dried V. bombycina. The optimum pH and temperature values for dried V. bombycina PPO obtained by using catechol, 4-methyl catechol, and pyrogallol as substrates were 6.5, 15 °C; 9.0, 20 °C; and 8.0, 15°C, respectively. This is the first study on the purification and characterization of PPO from dried V. bombycina.
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Affiliation(s)
- Assemgul Sarsenova
- Department of General Biology and Genomics, Faculty of Natural Sciences, L.N. Gumilyov Eurasian National University, Satpayev str. 2, Astana 010000, Kazakhstan
- Department of Biology and Ecology, Faculty of Natural Geography, Makhambet Utemisov West Kazakhstan University, N. Nazarbayev ave.162, Uralsk 090000, Kazakhstan
| | - Dudu Demir
- Department of Agricultural Biotechnology, Faculty of Agriculture, Isparta University of Applied Sciences, 32260 Isparta, Türkiye
| | - Kardelen Çağlayan
- Department of Agricultural Biotechnology, Faculty of Agriculture, Isparta University of Applied Sciences, 32260 Isparta, Türkiye
| | - Sardarbek Abiyev
- Department of General Biology and Genomics, Faculty of Natural Sciences, L.N. Gumilyov Eurasian National University, Satpayev str. 2, Astana 010000, Kazakhstan
| | - Talshen Darbayeva
- Department of Biology and Ecology, Faculty of Natural Geography, Makhambet Utemisov West Kazakhstan University, N. Nazarbayev ave.162, Uralsk 090000, Kazakhstan
| | - Cafer Eken
- Department of Agricultural Biotechnology, Faculty of Agriculture, Aydın Adnan Menderes University, 09070 Aydın, Türkiye
- Correspondence: ; Tel.: +90-5333502316
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García JA, Garrido I, Ortega A, del Moral J, Llerena JL, Espinosa F. Physiological and Molecular Responses of Vitis vinifera cv. Tempranillo Affected by Esca Disease. Antioxidants (Basel) 2022; 11:antiox11091720. [PMID: 36139794 PMCID: PMC9495647 DOI: 10.3390/antiox11091720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/23/2022] [Accepted: 08/24/2022] [Indexed: 11/29/2022] Open
Abstract
Esca is a multi-fungal disease affecting grapevines. The objective of the study was to evaluate the physiological and molecular response of the grapevine cv. Tempranillo to esca disease, carried out in a vineyard under Mediterranean climatic conditions in western Spain. The photosynthetic pigments in the leaves decreased, with a strong decrease in the photosynthetic efficiency. The proline content increased significantly in the early stages of affected leaves, being possibly involved in the maintenance of lipid peroxidation levels in leaves, which do not increase. The phenol, flavonoid, and phenylpropanoid content decreased in esca-affected leaves, as does the total antioxidant capacity (FRAP), while the polyphenol oxidase (PPO) activity suffers a strong increase with the development of the disease. In affected grapes, the lipid peroxidation and the total phenol content decrease, but not the anthocyanin content. The ascorbate pool decreases with the disease and with time. On the other hand, pool GSH + GSSG is lower in affected leaves, but increases with time. These alterations show a clear change in the redox homeostasis. The expression of genes phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), superoxide dismutase (SOD), and chalcone synthase (ChaS1 and ChaS3) become considerably higher in response to esca, being even higher when the infection time increases. The alteration of AsA and GSH levels, phenolic compounds, PPO activity, proline content, and FRAP, together with the increase of the PAL, PPO, SOD,ChaS1, and ChaS3 gene expression, are clearly implicated in the esca response in plants. The expression of these genes, similar to the PPO activity, can be used as markers of state in the development of the disease.
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Affiliation(s)
- José Antonio García
- Centro Tecnológico Nacional Agroalimentario “Extremadura” (CTAEX), Ctra. Villafranco-Balboa 1.2, 06195 Badajoz, Spain
| | - Inmaculada Garrido
- Grupo Investigación Fisiología y Biología Celular y Molecular de Plantas (BBB015), Facultad de Ciencias, Campus Avenida de Elvas s/n, Universidad de Extremadura, 06071 Badajoz, Spain
| | - Alfonso Ortega
- Grupo Investigación Fisiología y Biología Celular y Molecular de Plantas (BBB015), Facultad de Ciencias, Campus Avenida de Elvas s/n, Universidad de Extremadura, 06071 Badajoz, Spain
| | - Jerónimo del Moral
- Grupo Investigación Calidad y Microbiología de los Alimentos (AGAO17), Instituto Universitario de Investigación de Recursos Agrarios (INURA), 06071 Badajoz, Spain
| | - José Luis Llerena
- Centro Tecnológico Nacional Agroalimentario “Extremadura” (CTAEX), Ctra. Villafranco-Balboa 1.2, 06195 Badajoz, Spain
- Grupo Investigación Fisiología y Biología Celular y Molecular de Plantas (BBB015), Facultad de Ciencias, Campus Avenida de Elvas s/n, Universidad de Extremadura, 06071 Badajoz, Spain
| | - Francisco Espinosa
- Grupo Investigación Fisiología y Biología Celular y Molecular de Plantas (BBB015), Facultad de Ciencias, Campus Avenida de Elvas s/n, Universidad de Extremadura, 06071 Badajoz, Spain
- Correspondence:
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Çiğdem A, Güller U. Purification and characterization of catechol oxidase from Posof Badele apple ( Malus domestica L): in vitro and in silico studies. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In the current study, polyphenol oxidase (PPO), responsible for enzymatic browning in fruits, was purified from Posof Badele apple (PB) (Malus domestica L.) in two steps as acetone precipitation and affinity chromatography. After purification, the purity of PBPPO was checked by using SDS-PAGE. It was figured out that PBPPO had maximum activity at pH 6.0 and 10 °C and it was stable at pH 5.5 and temperatures of 0–30 °C. Besides, it was determined that Al3+ and Cu2+ metal ions activated the enzyme and the PBPPO was strongly inhibited by ascorbic acid with a Ki constant of 1.67 ± 0.35 µM. Inhibitor-enzyme interactions were examined by molecular docking studies and it was revealed that ascorbic acid had the lowest docking score of −6.54 kcal/mol. We wanted to draw attention to the PB apple, which is red inside as well as outside and very rich in terms of nutrient content.
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Affiliation(s)
- Ayhan Çiğdem
- Department of Food Engineering , Faculty of Engineering, Iğdır University , Iğdır , Turkey
| | - Uğur Güller
- Department of Food Engineering , Faculty of Engineering, Iğdır University , Iğdır , Turkey
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Purification and characterization of polyphenol oxidase from myrtle berries (Myrtus communis L.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01350-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Wang Z, Yuan J, Yang J, Dong Z, Yan X, Yuan C, Ren Y. Effects of
Guankou
grape polyphenol oxidase on enzymatic browning. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhilei Wang
- College of Enology Northwest Agriculture and Forestry University Yangling People’s Republic of China
| | - Jialu Yuan
- College of Enology Northwest Agriculture and Forestry University Yangling People’s Republic of China
| | - Jiahui Yang
- College of Enology Northwest Agriculture and Forestry University Yangling People’s Republic of China
| | - Zhe Dong
- College of Enology Northwest Agriculture and Forestry University Yangling People’s Republic of China
| | - Xiaoyu Yan
- College of Enology Northwest Agriculture and Forestry University Yangling People’s Republic of China
| | - Chunlong Yuan
- College of Enology Northwest Agriculture and Forestry University Yangling People’s Republic of China
- Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University Yangling People’s Republic of China
| | - Yamei Ren
- College of Food Science and Engineering Northwest Agriculture and Forestry University Yangling People’s Republic of China
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Nutraceutical and Functional Properties of Peel, Pulp, and Seed Extracts of Six ‘Köhnü’ Grape Clones. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7100346] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Grape production has a long history in the Elazig province and surrounding vicinity and produced grapes have been used for table consumption and also processed into traditional beverages, Şıra (special non-alcoholic grape juice) and wine. In the Elazig province, the main grape cultivars are ‘Ağın Beyazı’, ‘Öküzgözü’, ‘Boğazkere’, ‘Şilfoni’, ‘Tahannebi’, and ‘Köhnü’. Among them, ‘Köhnü’ cultivar is highly preferred by consumers due to its black color and perfect berry characteristics. The cultivar has grown for centuries in different parts of Elazig and shows a great variability for most of its morphological and biochemical characteristics. In the present study, we aimed to determine morphological and biochemical traits in six ‘Köhnü’ clones sampled from Elazığ. The cluster weight of six clones was found between 334–394 g. The highest total phenolic content was observed in seeds followed by peel and pulp samples. The seed extract of Clone 2 had the highest total phenolic content at 254 mg gallic acid equivalent/100 g fresh weight. The results also showed that peel, pulp, and seed samples of ‘Köhnü’ grape clones had considerable amounts of antioxidant components determined by DPPH (1,1-Diphenyl-2-picryl-hydrazyl), FRAP (ferric reducing antioxidant power), and TEAC assays and might be rich sources of natural antioxidants. Among the six ‘Köhnü’ clones, Clone 3, and Clone 6 differed from the others in respect to the highest cluster weight, the highest concentrations of total phenolic content, and antioxidant activity. The results also implied that all clones could be used potentially as a readily accessible source of natural antioxidants and as a possible pharmaceutical supplement.
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