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Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1016/0031-9422(79)80057-6openalex-snapshot

Polyphenol oxidases in plants

inferredcites →https://doi.org/10.1016/s0031-9422(97)00190-8openalex-snapshot

Reactions of polyphenoloxidase generated caftaric acid o-quinone with malvidin 3-O-glucoside

inferredcites →https://doi.org/10.1016/s0065-2628(08)60031-2openalex-snapshot

Food Browning as a Polyphenol Reaction

inferredcites →https://doi.org/10.1016/s0924-2244(00)89054-8openalex-snapshot

The biochemistry and control of enzymatic browning

inferredcites →https://doi.org/10.1021/jf00053a001openalex-snapshot

Relationship between Apple Ripening and Browning: Changes in Polyphenol Content and Polyphenol Oxidase

inferredcites →https://doi.org/10.1021/jf000771mopenalex-snapshot

Transgenic Apple (Malus × domestica) Shoot Showing Low Browning Potential

inferredcites →https://doi.org/10.1021/jf981400xopenalex-snapshot

Degradation of Cyanidin 3-Glucoside by Caffeic Acid o-Quinone. Determination of the Stoichiometry and Characterization of the Degradation Products

inferredcites →https://doi.org/10.1111/j.1399-3054.1984.tb04258.xopenalex-snapshot

Function of polyphenol oxidase in higher plants

inferredcites →https://doi.org/10.1271/bbb.56.1705openalex-snapshot

Purification and Some Properties of Chlorogenic Acid Oxidase from Apple(Malus pumila)

inferredcites →https://doi.org/10.1271/bbb.61.1495openalex-snapshot

Subcellular Location of Polyphenol Oxidase in Apples

inferredcites →https://doi.org/10.1271/bbb.62.358openalex-snapshot

Cloning Genomic DNA Encoding Apple Polyphenol Oxidase and Comparison of the Gene Product inEscherichia coliand in Apple

inferredcites →https://doi.org/10.1271/bbb.65.383openalex-snapshot

A Transgenic Apple Callus Showing Reduced Polyphenol Oxidase Activity and Lower Browning Potential

inferredcites →https://doi.org/10.1271/bbb.66.2525openalex-snapshot

Properties of Chlorogenic Acid Quinone: Relationship between Browning and the Formation of Hydrogen Peroxide from a Quinone Solution

inferredcites →https://doi.org/10.3136/fstr.8.42openalex-snapshot

Comparison of Soluble and Plastidal Polyphenol Oxidase in Mature Apples.

inferredcites →https://doi.org/10.3136/nskkk.42.820openalex-snapshot

Enzymatic Browning of Apples on the Market: Relationship between Browning, Polyphenol Content, and Polyphenol Oxidase.

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Quinone reactivity: Investigation of their contribution to nonenzymatic browning

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Quinone-mediated non-enzymatic browning in model systems during long-term storage

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Modelling the interactions between free phenols, l-ascorbic acid, apple polyphenoloxidase and oxygen during a thermal treatment

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inferred← citeshttps://doi.org/10.1016/j.foodres.2022.111297openalex-snapshot

Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation

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6,7-Bis-(2-methoxyethoxy)-4(3H)-quinazolinone as a novel inhibitor of tyrosinase and potential anti-browning agent of fresh-cut apples

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inferred← citeshttps://doi.org/10.1016/j.postharvbio.2013.01.008openalex-snapshot

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inferred← citeshttps://doi.org/10.1016/j.postharvbio.2013.04.016openalex-snapshot

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inferred← citeshttps://doi.org/10.1016/j.postharvbio.2018.01.020openalex-snapshot

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Phenolic compounds content and antioxidant activity of ‘Galaxy’ apples stored in dynamic controlled atmosphere and ultralow oxygen conditions

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Hydrogen sulfide inhibits the browning of fresh-cut apple by regulating the antioxidant, energy and lipid metabolism

inferred← citeshttps://doi.org/10.1016/j.postharvbio.2023.112504openalex-snapshot

Transcriptome and physiological analysis revealed the difference of resistance to fresh-cut browning among sweetpotato genotypes

inferred← citeshttps://doi.org/10.1016/j.postharvbio.2023.112528openalex-snapshot

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inferred← citeshttps://doi.org/10.1016/j.scienta.2015.10.003openalex-snapshot

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inferred← citeshttps://doi.org/10.1016/j.scienta.2018.12.038openalex-snapshot

Preharvest spraying calcium ameliorated aroma weakening and kept higher aroma-related genes expression level in postharvest ‘Nanguo’ pears after long-term refrigerated storage

inferred← citeshttps://doi.org/10.1016/j.scienta.2022.111798openalex-snapshot

Advances in control technologies and mechanisms to treat peel browning in postharvest fruit

inferred← citeshttps://doi.org/10.1016/j.supflu.2014.12.007openalex-snapshot

Recovery of phenolics from apple peels using CO2+ ethanol extraction: Kinetics and antioxidant activity of extracts

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Apple varieties of selection of “All-Russian Research Institute of Fruit Crops Breeding”, as a starting material for breeding for a high content of phenolic compounds in fruits

inferred← citeshttps://doi.org/10.1080/09168451.2016.1234926openalex-snapshot

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From polyphenol to o ‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

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