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Browning phenomena in stored artichoke (Cynara scolymus L.) heads: enzymic or chemical reactions?

Lattanzio, V.; Cardinali, A.; Venere, D. di; Linsalata, V.; Palmieri, S.;

Food Chemistry Year: 1994 Vol: 50 Issue: 1 Pages: 1-7 Ref: 37 ref.

1994

บทคัดย่อ

Browning phenomena in stored artichoke (Cynara scolymus L.) heads: enzymic or chemical reactions?

ABSTRACT :

 

Globe artichoke cv. Catanese heads of marketable quality were stored in sealed polyethylene bags at 4 deg C. Most could be kept in good condition this way for 1-2 months. Heads were analysed for phenolic compounds, polyphenol [catechol] oxidase (including its subcellular location) and iron-phenolics complexes before and during storage. From the results, a proposed mechanism of browning phenomena in cold-stored, non-mechanically damaged, artichoke heads is proposed. According to this mechanism, low-temperature storage induces an increase in phenolics, especially chlorogenic acid, as a result of increased phenylalanine ammonia-lyase activity. Chlorogenic acid (synthesized in chloroplasts) releases Fe2+ from ferritin (stored in chloroplasts) and under oxidizing conditions (O2 and/or the quinones formed by cytoplasmic catechol oxidase when cold-induced membrane modification causes partial cell decompartmentalization) this leads to the formation of a grey-blue chlorogenic acid/Fe3+ complex and then t

o browning.