Natural Food Colours
Which enzyme is responsible for oxidation of phenolic compounds causing enzymatic browning?
Which enzyme is responsible for oxidation of phenolic compounds causing enzymatic browning?
Try to answer before revealing the correct option and explanation.
Correct Answer
✅ C. Polyphenol oxidase (PPO)
Explanation
Polyphenol oxidase (PPO) catalyzes the oxidation of phenolic compounds into quinones, which polymerize to form brown pigments.
This reaction is responsible for enzymatic browning in:
- Apples
- Potatoes
- Bananas
Flavonoids and other phenolic compounds can be substrates for PPO.
Why Other Options Are Incorrect:
- Amylase: Breaks down starch.
- Lipase: Hydrolyzes fats.
- Protease: Breaks down proteins.
Key Concept
PPO → Enzymatic browning Phenolics → Quinones → Brown pigments Blanching reduces PPO activity
Related Sub-categories
References
- Fennema’s Food Chemistry, 5th Edition — Damodaran & Parkin, CRC Press.
- Food Chemistry, 4th Edition — Belitz, Grosch & Schieberle, Springer.
- Principles of Food Chemistry, 4th Edition — deMan et al., Springer.
- Food: The Chemistry of Its Components, 7th Edition — T.P. Coultate.
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