Effect of Hydrogen Peroxide and Phenolic Compounds on Horseradish Peroxidase-Catalyzed Decolorization of Betalain Pigments |
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| Authors: | BRUCE P WASSERMAN LAURA L EIBERGER MICHAEL P GUILFOY |
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| Affiliation: | Authors Wasserman, Eiberger, and Guilfoy are affiliated with the Dept. of Food Science, New Jersey Agricultrual Experiment Station, Cook College, Rutgers Univ., New Brunswick, NJ 08903. |
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| Abstract: | The effect of hydrogen peroxide and phenolic compounds on the decolorization of betanin and a betaxanthin preparation by horse-radish peroxidase (HRP) was examined. Betanin was decolorized at a greater rate than the betaxanthm pigments and both reactions were H2O2-dependent. Betaxanthin was more prone to oxidatic decolorization than betanin. 2,4-Dichlorophenol, resorcinol and o-toluidine stimulated the decolorization of both pigments. Guaiacol enhanced the peroxidatic decolorization of both pigments to a small extent, but inhibited the oxidatic breakdown of betaxanthin. Possible implications of these results are discussed. |
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