By Bento, Luis San Miguel
Posted on 2007-07-23    Last edited on 2009-09-24

In the presence of enzymatic complexes, as PPO - polyphenol oxidase, in an oxidant environment, polyphenols are oxidized, forming quinones. These compounds may react with o-diphenols, amino acids, proteins (Mersad et al., 2000) or other quinones, forming polymeric compounds.
The formation of enzymatic browning compounds in juices depends on the cane variety, on type and concentration of phenolic compounds, and on the activity of enzymes involved in the oxidation reaction (Paton, 1992). Some products of this reaction present an intense dark brown colour, as in the melanines.  


Mersad A., R. Lewanndowski, M. Decloux, 2000, Colorants in cane sugar industry, Proc. of S.I.T. Conf., 235-
Paton N.H., 1992, The origin of colour in raw sugar, Proc. of Aust.S.S.C.T. Conf., 8-17


Comment on this entry
Creative Commons License 824308 visits since 2007-07-10 Privacy policy

Ler esta entrada em português