Details
| Original language | English |
|---|---|
| Pages (from-to) | 6644-6648 |
| Number of pages | 5 |
| Journal | Journal of the Science of Food and Agriculture |
| Volume | 99 |
| Issue number | 14 |
| Early online date | 20 Jul 2019 |
| Publication status | Published - 18 Oct 2019 |
Abstract
BACKGROUND: Apple juice is rich in polyphenolic compounds, especially in chlorogenic acid. A sour and bitter taste has been attributed to the compound. Chlorogenic acid in coffee powder was quickly hydrolysed by a p-coumaryl esterase of Rhizoctonia solani (RspCAE) at its optimal pH of 6.0. It was unknown, however, if RspCAE would also degrade chlorogenic acid under the strongly acidic conditions (pH 3.3) present in apple juice. RESULTS: Treatment of apple juice with RspCAE led to a chlorogenic acid degradation from 53.38 ± 0.94 mg L−1 to 21.02 ± 1.47 mg L−1. Simultaneously, the caffeic acid content increased from 6.72 ± 0.69 mg L−1 to 19.33 ± 1.86 mg/L−1. The aroma profile of the enzymatically treated sample and a control sample differed in only one volatile. Vitispirane had a higher flavour dilution factor in the treated juice. Sensory analysis showed no significant difference in the taste profile (p < 0.05). CONCLUSION: These results demonstrated a high stability and substrate specificity of RspCAE. An increase in caffeic acid and a concurrent decrease in chlorogenic acid concentration may exert a beneficial effect on human health.
Keywords
- apple juice, chlorogenic acid, p-coumaryl esterase, Rhizoctonia solani
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Biotechnology
- Agricultural and Biological Sciences(all)
- Food Science
- Agricultural and Biological Sciences(all)
- Agronomy and Crop Science
- Nursing(all)
- Nutrition and Dietetics
Sustainable Development Goals
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In: Journal of the Science of Food and Agriculture, Vol. 99, No. 14, 18.10.2019, p. 6644-6648.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Hydrolysis of chlorogenic acid in apple juice using a p-coumaryl esterase of Rhizoctonia solani
AU - Siebert, Mareike
AU - Berger, Ralf Günter
AU - Pfeiffer, Franziska
N1 - Funding information: We thank the panellists for their participation in sensory tests. M.S. is grateful to Gottfried Wilhelm Leibniz University of Hannover for granting a scholarship for researching enzymatic ways to food quality improvement.
PY - 2019/10/18
Y1 - 2019/10/18
N2 - BACKGROUND: Apple juice is rich in polyphenolic compounds, especially in chlorogenic acid. A sour and bitter taste has been attributed to the compound. Chlorogenic acid in coffee powder was quickly hydrolysed by a p-coumaryl esterase of Rhizoctonia solani (RspCAE) at its optimal pH of 6.0. It was unknown, however, if RspCAE would also degrade chlorogenic acid under the strongly acidic conditions (pH 3.3) present in apple juice. RESULTS: Treatment of apple juice with RspCAE led to a chlorogenic acid degradation from 53.38 ± 0.94 mg L−1 to 21.02 ± 1.47 mg L−1. Simultaneously, the caffeic acid content increased from 6.72 ± 0.69 mg L−1 to 19.33 ± 1.86 mg/L−1. The aroma profile of the enzymatically treated sample and a control sample differed in only one volatile. Vitispirane had a higher flavour dilution factor in the treated juice. Sensory analysis showed no significant difference in the taste profile (p < 0.05). CONCLUSION: These results demonstrated a high stability and substrate specificity of RspCAE. An increase in caffeic acid and a concurrent decrease in chlorogenic acid concentration may exert a beneficial effect on human health.
AB - BACKGROUND: Apple juice is rich in polyphenolic compounds, especially in chlorogenic acid. A sour and bitter taste has been attributed to the compound. Chlorogenic acid in coffee powder was quickly hydrolysed by a p-coumaryl esterase of Rhizoctonia solani (RspCAE) at its optimal pH of 6.0. It was unknown, however, if RspCAE would also degrade chlorogenic acid under the strongly acidic conditions (pH 3.3) present in apple juice. RESULTS: Treatment of apple juice with RspCAE led to a chlorogenic acid degradation from 53.38 ± 0.94 mg L−1 to 21.02 ± 1.47 mg L−1. Simultaneously, the caffeic acid content increased from 6.72 ± 0.69 mg L−1 to 19.33 ± 1.86 mg/L−1. The aroma profile of the enzymatically treated sample and a control sample differed in only one volatile. Vitispirane had a higher flavour dilution factor in the treated juice. Sensory analysis showed no significant difference in the taste profile (p < 0.05). CONCLUSION: These results demonstrated a high stability and substrate specificity of RspCAE. An increase in caffeic acid and a concurrent decrease in chlorogenic acid concentration may exert a beneficial effect on human health.
KW - apple juice
KW - chlorogenic acid
KW - p-coumaryl esterase
KW - Rhizoctonia solani
UR - http://www.scopus.com/inward/record.url?scp=85071341463&partnerID=8YFLogxK
U2 - 10.1002/jsfa.9940
DO - 10.1002/jsfa.9940
M3 - Article
C2 - 31325326
AN - SCOPUS:85071341463
VL - 99
SP - 6644
EP - 6648
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
SN - 0022-5142
IS - 14
ER -