Articles producció científica> Bioquímica i Biotecnologia

Development of a synthetic model to study browning caused by laccase activity from Botrytis cinerea

  • Identification data

    Identifier: imarina:9242272
    Authors:
    Giménez PAnguela SJust-Borras APons-Mercadé PVignault ACanals JMTeissedre P-LZamora F
    Abstract:
    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
  • Others:

    Author, as appears in the article.: Giménez P; Anguela S; Just-Borras A; Pons-Mercadé P; Vignault A; Canals JM; Teissedre P-L; Zamora F
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Canals Bosch, Joan Miquel / Giménez Gil, Pol / Zamora Marín, Fernando
    Keywords: 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
    Abstract: 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
    Thematic Areas: 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
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: pol.gimenez@estudiants.urv.cat pol.gimenez@estudiants.urv.cat jmcanals@urv.cat fernando.zamora@urv.cat
    Author identifier: 0000-0002-7720-3733 0000-0002-7720-3733 0000-0003-1989-2574 0000-0002-4213-3528
    Record's date: 2024-09-07
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.sciencedirect.com/science/article/pii/S0023643821020247?via%3Dihub
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Lwt-Food Science And Technology. 154
    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
    Article's DOI: 10.1016/j.lwt.2021.112871
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2022
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Food Science & Technology
    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
    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
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