Autor según el artículo: Gimenez, Pol; Anguela, Sergi; Just-Borras, Arnau; Pons-Mercade, Pere; Vignault, Adeline; Miquel Canals, Joan; Teissedre, Pierre-Louis; Zamora, Fernando
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Canals Bosch, Joan Miquel / Giménez Gil, Pol / Pons Mercade, Pere / Zamora Marín, Fernando
Palabras clave: 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
Resumen: 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
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: pol.gimenez@estudiants.urv.cat; pol.gimenez@estudiants.urv.cat; jmcanals@urv.cat; fernando.zamora@urv.cat
Fecha de alta del registro: 2025-01-08
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://www.sciencedirect.com/science/article/pii/S0023643821020247?via%3Dihub
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Lwt-Food Science And Technology. 154 112871-
Referencia de l'ítem segons les normes APA: Gimenez, Pol; Anguela, Sergi; Just-Borras, Arnau; Pons-Mercade, Pere; Vignault, Adeline; Miquel Canals, Joan; Teissedre, Pierre-Louis; Zamora, Fernand (2022). Development of a synthetic model to study browning caused by laccase activity from Botrytis cinerea. Lwt-Food Science And Technology, 154(), 112871-. DOI: 10.1016/j.lwt.2021.112871
DOI del artículo: 10.1016/j.lwt.2021.112871
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2022
Tipo de publicación: Journal Publications
Repositori URV