Anthocyanase and Anthocyanin Occurring in Eggplant (Solanum Melangena L.) Part III. Oxidative Decolorization of the Anthocyanin by Polyphenol Oxidase

1) Polyphenol oxidase from mushroom, potato, and eggplant has been shown to destroy the major anthocyanin from egg-plant under oxygen requirement. 2) An addition of chlorogenic acid to the anthocyanin-enzyme system enhanced the oxidative destruction of the pigment. 3) Ascorbic acid added to the system retarded the pigment loss, its mechanismus is interpretated by a coupled reaction, in which ascorbic acid reduces the quinone compound formed from the pigment by the enzyme. 4) It is very possible to conclude that this enzymatic decolorzation of the anthocyanin takes place under oxygen requirement without the hydrolysis of the glucosidic linkage at the first stage.