Effect of Polyphenol Oxidase on Deodorization

Area of Science:

• Biochemistry
• Food Science
• Environmental Science

Background:

• Methylmercaptan is a volatile sulfur compound responsible for unpleasant odors.
• Polyphenol oxidases (PPO) are enzymes that catalyze the oxidation of phenolic compounds.
• Polyphenolic compounds (PPs) are widely found in fruits and vegetables.

Purpose of the Study:

• To investigate the efficacy of polyphenol oxidases (PPO) and polyphenolic compounds (PPs) in eliminating methylmercaptan odor.
• To elucidate the reaction mechanism between PPO-generated o-quinones and methylmercaptan.

Main Methods:

• Using purified PPO or acetone powders from fruits/vegetables with PPs.
• Reacting the mixture with methylmercaptan and analyzing the products using chromatography and spectroscopy.
• Isolating and identifying reaction byproducts like methylthiochlorogenic acids.

Main Results:

• A mixture of PPO and PPs completely eliminated methylmercaptan odor.
• 2-Methyl-thiochlorogenic acid was isolated from the reaction mixture.
• Formation of 5-methylthiochlorogenic acid and 2,5-bis(methylthio)-chlorogenic acid was suggested.
• o-Quinone compounds formed from o-diphenols by PPO rapidly reacted with methylmercaptan.

Conclusions:

• PPO-mediated oxidation of PPs effectively neutralizes methylmercaptan odor.
• The reaction involves rapid addition of methylmercaptan to PPO-generated o-quinones.
• This enzymatic oxidation offers a potential strategy for deodorization in oral care and environmental applications.