Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation

• Main Authors: Xuan Zhou (Author), Aamir Iqbal (Author), Jiaxing Li (Author), Chang Liu (Author), Ayesha Murtaza (Author), Xiaoyun Xu (Author), Siyi Pan (Author), Wanfeng Hu (Author)
• Format: Book
• Published: MDPI AG, 2021-11-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

In the present study, the browning degree and reducing power of browning products of catechin (CT), epicatechin (EC), caffeic acid (CA), and chlorogenic acid (CGA) in autoxidation and enzymatic oxidation were investigated. Influencing factors were considered, such as pH, substrate species and compos...