Insight of Polyphenol Oxidase Enzyme Inhibition and Total Polyphenol Recovery from Cocoa Beans
Said Toro-Uribe,
Jhair Godoy-Chivatá,
Arley René Villamizar-Jaimes,
María de Jesús Perea-Flores,
Luis J. López-Giraldo
Affiliations
Said Toro-Uribe
School of Chemical Engineering, Food Science & Technology Research Center (CICTA), Universidad Industrial de Santander, Carrera 27, Calle 9, 68002 Bucaramanga, Colombia
Jhair Godoy-Chivatá
School of Chemical Engineering, Food Science & Technology Research Center (CICTA), Universidad Industrial de Santander, Carrera 27, Calle 9, 68002 Bucaramanga, Colombia
Arley René Villamizar-Jaimes
Food Science & Technology Research Center (CICTA), Universidad Industrial de Santander, Carrera 27, Calle 9, 68002 Bucaramanga, Colombia
María de Jesús Perea-Flores
Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Luis Enrique Erro s/n, Unidad, Profesional Adolfo López Mateos, Col. Zacatenco, C.P. 07738 Ciudad de México, Mexico
Luis J. López-Giraldo
School of Chemical Engineering, Food Science & Technology Research Center (CICTA), Universidad Industrial de Santander, Carrera 27, Calle 9, 68002 Bucaramanga, Colombia
A full factorial design (ascorbic acid/l-cysteine inhibitors, temperature, and time as factors) study was conducted to enhance inhibition of polyphenol oxidase (PPO) activity without decreasing cocoa polyphenol concentrations. The data obtained were modelled through a new equation, represented by Γ, which correlates both high polyphenol content with reduced specific PPO activity. At optimized values (70 mM inhibitory solution at 96 °C for 6.4 min, Γ = 11.6), 93.3% PPO inhibition and total polyphenol of 94.9 mg GAE/g were obtained. In addition, microscopy images confirmed the cell morphological changes measured as the fractal dimension and explained the possible cell lysis and denaturation as a result of heat treatment and chemical inhibitors. Results also showed that PPO enzyme was most suitable (higher vmax/Km ratio) for catechol, with a reduction in its affinity of 13.7-fold after the inhibition heat treatment. Overall, this work proposed a suitable and food-safe procedure for obtaining enriched polyphenol extract with low enzyme activity.
