Phenolic compounds limit or promote oxidative degradation of pectin related to iron-H2O2 ratio. (May 2020)

• Record Type: Journal Article
• Authors: Vidot, Kévin; Maury, Chantal; Siret, René; Lahaye, Marc
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 125(2020)
• Publication Date: 2020-05
• Subjects: Iron -- Phenolic compounds -- Redox potential -- Pectin -- Model solution; AcCoA Acetyl coenzyme A -- Cat (+)-catechin -- Cya cyanidin -- DM methylesterification degree -- DPPH 2, 2-diphenyl-1-picrylhydrazyl -- H2O2 Hydrogen peroxide -- NADPH Nicotinamide adenine dinucleotide phosphate -- pCA p-coumaric acid -- Pec Pectin -- ROS Reactive oxygen species -- SEC size-exclusion chromatography; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109324
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: During fleshy fruit consumption and processing, metallic cations, cell wall pectin and vacuolar phenolic components come into contact. This mixing is at the origin of new interactions and reactions catalysed by reactive oxygen species arising from fruit metabolism or the presence of trace transition metal cations. Such oxidative reactions may induce cell wall deconstruction through pectin degradation or structural change of phenolic compounds. The consequences of this oxidative degradation will affect the organoleptic properties of the fruit and its product as well as its processability. To better understand these complex oxidative reactions, model solutions simplifying the fruit matrix rich in phenolic compounds such as found in apple and grape, were used to study the impact of (+)-catechin, p -coumaric acid, cyanidin, calcium, iron and hydrogen peroxide on pectin molecular weight. Results showed that H2 02 and Fe 2+ are both required to depolymerize pectin. The antioxidant action of phenolic compounds limiting pectin degradation was shown to depend on iron concentration. At low iron concentration, (+)-catechin was revealed to act as a pro-oxidant. The results are discussed with regard to possible mechanisms involving the redox potential of iron and H2 O2, and interactions between pectin, phenolic compounds and iron. Highlights: Pectin MW is not significantly affected by ferrous ions alone in solution. Hydrogen peroxide combined with ferrous ions induces pectin degradation. Phenolic compounds act as anti or pro-oxidant agents following Fe 2+ /H2 O2 ratio.