Identification of (−)-epicatechin as the direct substrate for polyphenol oxidase isolated from litchi pericarp |
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| Affiliation: | 1. Institute of Economic Botany, South China Botanical Garden, The Chinese Academy of Sciences, Guangzhou Leyiju 510650, People’s Republic of China;2. College of Food Science, Biotechnology and Environmental Engineering, Zhejiang Gongshang University, Hangzhou 310035, People’s Republic of China;3. Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ont., Canada N1G 5C9;4. Department of Food Science, University of Guelph, Ont., Canada N1G 2W1;5. College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, People’s Republic of China |
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| Abstract: | Postharvest browning of litchi fruit results in a short life and a reduced commercial value. The experiments were conducted to separate, purify and identify the polyphenol oxidase (PPO) substrates that cause litchi fruit to brown. PPO and its substrates were, respectively, extracted from fruit pericarp tissues. The substrates for litchi PPO were separated and purified using polyamide column chromatography, silica gel column chromatography and preparative thin layer chromatography. The substrate was further identified by 0.5% FeCl3 solution and enzymatic reaction with litchi PPO. On the basis of UV, 1H NMR, 13C NMR, and ESI-MS data, the direct substrate for the PPO from litchi fruit pericarp tissues was identified to be (−)-epicatechin. |
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