Autor segons l'article: Giménez P; Anguela S; Just-Borras A; Pons-Mercadé P; Vignault A; Canals JM; Teissedre P-L; Zamora F
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Canals Bosch, Joan Miquel / Giménez Gil, Pol / Zamora Marín, Fernando
Paraules clau: Synthetic models Synthetic model Sulfur dioxide Sour rot Phenols Peptides Monophenols Laccases Laccase inhibition Laccase Grape juice Fruit juices Flavonoids Epicatechin Enzymes Caftaric acids Browning Botrytis cinerea Ascorbic acid wine synthetic model strain oxidation oxidase mechanisms laccase inhibition grape glutathione enzyme browning botrytis cinerea acid
Resum: The aim of this paper is to develop a synthetic model reproducing more realistically the conditions of grape juice to study browning caused by laccase from Botrytis cinerea. The laccase browning kinetics were measured by monitoring the increase in absorbance at 420 nm over time in the presence of different substrates – one monophenol: 4-hydroxybenzoic acid; three orthodiphenols: caftaric acid, (+)-catechin and (?)-epicatechin; and one triphenol: gallic acid. The results indicate that orthodiphenols are better substrates than triphenols and that monophenols do not appear to be reactive. Of the orthodiphenols, (+)-catechin showed the greatest browning intensity, followed in decreasing order by (?)-epicatechin and caftaric acid. These results confirm that sulfur dioxide, ascorbic acid and glutathione really do protect grape juice against laccase browning. The effectiveness of ascorbic acid and glutathione also confirm that both antioxidants can be useful tools for reducing doses of sulfur dioxide in winemaking, especially when grey rot is present. © 2021 The Authors
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar Geociências Food science & technology Food science Farmacia Engenharias iii Engenharias ii Engenharias i Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade Astronomia / física Administração pública e de empresas, ciências contábeis e turismo
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: pol.gimenez@estudiants.urv.cat pol.gimenez@estudiants.urv.cat jmcanals@urv.cat fernando.zamora@urv.cat
Identificador de l'autor: 0000-0002-7720-3733 0000-0002-7720-3733 0000-0003-1989-2574 0000-0002-4213-3528
Data d'alta del registre: 2024-09-07
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Lwt-Food Science And Technology. 154
Referència de l'ítem segons les normes APA: Giménez P; Anguela S; Just-Borras A; Pons-Mercadé P; Vignault A; Canals JM; Teissedre P-L; Zamora F (2022). Development of a synthetic model to study browning caused by laccase activity from Botrytis cinerea. Lwt-Food Science And Technology, 154(), -. DOI: 10.1016/j.lwt.2021.112871
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2022
Tipus de publicació: Journal Publications
Repositori URV