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Full-Text Articles in Life Sciences
Preventing Chlorogenic Acid Quinone-Induced Greening In Sunflower Cookies By Chlorogenic Acid Esterase And Thiol-Based Dough Conditioners, Nana Baah Pepra-Ameyaw, Christine Lo Verde, Charles T. Drucker, Cedric P. Owens, Lilian W. Senger
Preventing Chlorogenic Acid Quinone-Induced Greening In Sunflower Cookies By Chlorogenic Acid Esterase And Thiol-Based Dough Conditioners, Nana Baah Pepra-Ameyaw, Christine Lo Verde, Charles T. Drucker, Cedric P. Owens, Lilian W. Senger
Food Science Faculty Articles and Research
Sunflower seeds contain a high concentration of chlorogenic acid (CGA), which reacts with amino acids to form green pigments under alkaline conditions during food processing. Here, we present two approaches to prevent green pigment formation in sunflower cookies by (A) Addition of free thiols from cysteine and glutathione to sunflower cookie dough and (B) hydrolyzing CGA into caffeic acid and quinic acid with a CGA esterase from Lactobacillus helveticus. Greening occurred more slowly with cysteine; however, neither cysteine nor glutathione prevented greening in the cookies during storage. Chlorogenic acid esterase hydrolyzed CGA in both sunflower butter and flour, resulting …