Mechanism elucidation of color formation in sugarcane juice during enzymatic

Abstract Although sugarcane is economically important, few studies have been reported on enzymatic browning mechanisms in sugarcane juice. Using advanced analytical techniques, a model study with gallic acid and sugarcane oxidases was carried out to elucidate the mechanisms for colored compounds formation in sugarcane juice. Optimized reactions were determined as a combination of temperature at 50 °C and pH 5. The conversion rate of gallic acid by oxidases was 0.21 mg L -1 h -1 . Even though the gallic acid conversion (an important phenolic acid in sugarcane) to o -quinones has been demonstrated, we reported that the end products on enzymatic browning reactions are nitrogenous compounds. Aspartate took part in the condensation reactions mimicing similar reactions among gallic acid and amino acids.