Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce. (1st January 2017)

• Record Type: Journal Article
• Authors: Chen, Xiangning; Ren, Lupei; Li, Menglin; Qian, Jia; Fan, Junfeng; Du, Bin
• Is Part Of: Food chemistry. Volume 214(2017)
• Page Start: 432
• Page End: 439
• Publication Date: 2017-01-01
• Subjects: CEO clove essential oil -- EUG eugenol -- EtOH ethanol -- PPO polyphenol oxidase -- POD peroxidase -- PAL phenylalanine ammonia lyase -- PVPP polyvinyl polypyrrolidone -- CIE Commission Internationale de I'Eclairage -- PBS phosphate-buffered saline; Eugenol (PubChem CID: 3314) -- β-Caryophyllene (PubChem CID: 5281515) -- α-Humulene (PubChem CID: 5281520) -- Phenylalanine (PubChem CID: 6410) -- Ethanol (PubChem CID: 702) -- Trichloroacetic acid (PubChem CID: 6421) -- Cinnamic acid (PubChem CID: 444539) -- β-Mercaptoethanol (PubChem CID: 1567) -- Catechol (PubChem CID: 289) -- Guaiacol (PubChem CID: 460); Weight loss -- Firmness -- Colour -- Polyphenol oxidase -- Peroxidase -- Inhibition kinetics; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.07.101
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: This report first confirmed the inhibition of clove oil against enzymatic browning. Clove oil had the preservative and browning-inhibitory effects on cut lettuce. Eugenol could in vitro suppress PAL, PPO, and POD in competitive modes. Eugenol could occupy the active centers of PPO, POD and PAL. Abstract: This study confirmed the inhibitory effects of clove essential oil (CEO) and eugenol (EUG) on the browning and relevant enzymes of fresh-cut lettuce, and examined associated mechanisms by inhibition kinetics and computational docking analysis. Fresh-cut lettuce was treated with 0.05% CEO and 0.05% EUG solutions, resulting in inhibition of the deterioration of texture quality and browning of the lettuce surface and interior. Compared with the controls, CEO and EUG significantly inhibited the activities of phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD, all p < 0.05). EUG suppressed PAL, PPO, and POD in vitro in a dose-dependent manner, with IC50 values of 5.4 ± 0.9, 29.5 ± 3.5, and 61.9 ± 6.7 mM, respectively. The binding and inhibition effects of EUG on PAL, PPO, and POD, determined by inhibition kinetics and computational docking analysis, established EUG as a competitive inhibitor of these browning-relevant enzymes.