Melatonin in Apples and Juice: Inhibition of Browning and Microorganism Growth in Apple Juice

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Haixia ZhangJin Kong

Abstract

Synthetic melatonin (N-acetyl-5-methoxytryptamine, MT) is popular in the US and Asian markets as a health supplement. Here, we identified a naturally occurring melatonin source in apple juice. Melatonin was present in all 18 apple cultivars tested. The highest melatonin level of the edible part of apple was detected in the apple peel. The melatonin content in 'Fuji' apple juice is comparable to the level of its flesh. Melatonin was consumed during the process of juicing due to its interaction with the oxidants. Melatonin addition significantly reduced the juice color change to brown (browning). The mechanism is that melatonin scavenges the free radicals, which was indicated by the ASBT analysis; therefore, inhibiting the conversion of o-diphenolic compounds into quinones. Most importantly, melatonin exhibited powerful anti-microorganism activity in juice. The exact mechanisms of this action are currently unknown. These effects of melatonin can preserve the quality and prolong the shelf life of apple juice. The results provide valuable information regarding commerciall apple juice processing and storage.

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Citations

Aug 1, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yang YuZhiwei Zhao
Sep 19, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Rahat SharifYuhong Li
Jan 8, 2020·Biomolecules·Mohamed Moustafa-FaragShaoying Ai
Mar 29, 2020·Food Chemistry·Su-Yan WangPedro Laborda

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