Details
| Original language | English |
|---|---|
| Article number | 110178 |
| Journal | LWT |
| Volume | 134 |
| Publication status | Published - Dec 2020 |
Abstract
The naturally occurring 2,6-dimethoxybenzoquinone (DMBQ) has anti-bacterial, anti-fungal and anti-cancer activities. As it is probably formed in plants via oxidative degradation of the anthocyanin malvidin and its glycosides, a targeted analysis of the DMBQ concentration of different wines and grape juices was performed. Whereas no DMBQ was detected in white wines, concentrations between 28 and 137 μg/l were measured in red wines. In vivo formation kinetics in crushed anthocyanin-rich fruits were monitored, and up to 2.84 mg/kg DMBQ were found showing that its formation was triggered by cell disruption and catalysed by intrinsic oxidases. Ethanolic extraction of grape pomace, a cheap and sustainable source of malvidin-3-O-glucoside, yielded around 1.3 g/l corresponding to 272 mg/100 g dry matter. Solid phase purification of malvidin on XAD7HP resulted in the separation of 229 mg malvidin/100 g dry matter. A basidiomycetous laccase converted the purified malvidin to DMBQ with a yield of 94% followed by adsorption on XAD16N separating 65 mg DMBQ/100 g dry grape pomace under full food-grade conditions. DMBQ may contribute to the shelf life of malvidin-rich foods and is a promising candidate as a natural alternative to other food preservatives.
Keywords
- 2,6-Dimethoxybenzoquinone, Anthocyanin, Biotechnology, In vivo degradation, Solid phase extraction
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
Sustainable Development Goals
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In: LWT, Vol. 134, 110178, 12.2020.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Formation of 2,6-DMBQ in anthocyanin-rich foods
AU - Detering, Thorben
AU - Berger, Ralf G.
PY - 2020/12
Y1 - 2020/12
N2 - The naturally occurring 2,6-dimethoxybenzoquinone (DMBQ) has anti-bacterial, anti-fungal and anti-cancer activities. As it is probably formed in plants via oxidative degradation of the anthocyanin malvidin and its glycosides, a targeted analysis of the DMBQ concentration of different wines and grape juices was performed. Whereas no DMBQ was detected in white wines, concentrations between 28 and 137 μg/l were measured in red wines. In vivo formation kinetics in crushed anthocyanin-rich fruits were monitored, and up to 2.84 mg/kg DMBQ were found showing that its formation was triggered by cell disruption and catalysed by intrinsic oxidases. Ethanolic extraction of grape pomace, a cheap and sustainable source of malvidin-3-O-glucoside, yielded around 1.3 g/l corresponding to 272 mg/100 g dry matter. Solid phase purification of malvidin on XAD7HP resulted in the separation of 229 mg malvidin/100 g dry matter. A basidiomycetous laccase converted the purified malvidin to DMBQ with a yield of 94% followed by adsorption on XAD16N separating 65 mg DMBQ/100 g dry grape pomace under full food-grade conditions. DMBQ may contribute to the shelf life of malvidin-rich foods and is a promising candidate as a natural alternative to other food preservatives.
AB - The naturally occurring 2,6-dimethoxybenzoquinone (DMBQ) has anti-bacterial, anti-fungal and anti-cancer activities. As it is probably formed in plants via oxidative degradation of the anthocyanin malvidin and its glycosides, a targeted analysis of the DMBQ concentration of different wines and grape juices was performed. Whereas no DMBQ was detected in white wines, concentrations between 28 and 137 μg/l were measured in red wines. In vivo formation kinetics in crushed anthocyanin-rich fruits were monitored, and up to 2.84 mg/kg DMBQ were found showing that its formation was triggered by cell disruption and catalysed by intrinsic oxidases. Ethanolic extraction of grape pomace, a cheap and sustainable source of malvidin-3-O-glucoside, yielded around 1.3 g/l corresponding to 272 mg/100 g dry matter. Solid phase purification of malvidin on XAD7HP resulted in the separation of 229 mg malvidin/100 g dry matter. A basidiomycetous laccase converted the purified malvidin to DMBQ with a yield of 94% followed by adsorption on XAD16N separating 65 mg DMBQ/100 g dry grape pomace under full food-grade conditions. DMBQ may contribute to the shelf life of malvidin-rich foods and is a promising candidate as a natural alternative to other food preservatives.
KW - 2,6-Dimethoxybenzoquinone
KW - Anthocyanin
KW - Biotechnology
KW - In vivo degradation
KW - Solid phase extraction
UR - http://www.scopus.com/inward/record.url?scp=85090695856&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2020.110178
DO - 10.1016/j.lwt.2020.110178
M3 - Article
AN - SCOPUS:85090695856
VL - 134
JO - LWT
JF - LWT
SN - 0023-6438
M1 - 110178
ER -