Abstract
Purpose: To investigate the pathways involved in the oxidation of chlorogenic acid (CA) and phenol metabolism in honeysuckle buds. Methods: A model that mimics CA oxidation by honeysuckle polyphenol oxidase (PPO) by controlling the reaction temperature or reaction duration was employed, and the resulting products were analyzed by high-performance liquid chromatography followed by mass spectrometry (LC-MS). Results: The pathway of CA oxidation by PPO in honeysuckle involves CA, hydroxyl - CA, CA-oquinone derivatives, and CA-p-quinone derivatives. Conclusion: CA oxidation and the enzymatic browning reaction significantly impact the quality of honeysuckle and other fresh agricultural products. Keywords: Honeysuckle, Chlorogenic acid, Enzymatic browning, Mimic system, Oxidation pathway, High-performance liquid chromatography-mass spectrometry
Highlights
Honeysuckle, which is the flower bud of the Caprifoliaceae plant (Caprifoliaceae lonicera L.), is an edible natural substance [1] with medicinal properties used in traditional Chinese herbal medicine
Phenolic compounds in plant-based foods are important factors that contribute to enzymatic browning, a process that commonly occurs in fresh plant-based foods
The results revealed the status of each of the reaction substances during the oxidation of chlorogenic acid (CA) by polyphenol oxidase (PPO) at the initial time point (0 min)
Summary
Honeysuckle, which is the flower bud of the Caprifoliaceae plant (Caprifoliaceae lonicera L.), is an edible natural substance [1] with medicinal properties used in traditional Chinese herbal medicine. Because it possesses a variety of biological activities, honeysuckle is widely used in pharmaceuticals, beverages, health foods, and other products. In order to ensure the quality of honeysuckle buds and to prevent the deterioration of color and the accumulation of bioactive components [4,5,6], immediate drying is required prior to preservation
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