2015 Volume 62 Issue 8 Pages 409-416
The deodorizing activity of polyphenolic compounds is enhanced by oxidase, an effect known as enzymatic deodorization. In this study, we found that the deodorization of methyl mercaptan by an extract of Rubus suavissimus was enhanced by peroxidase; therefore, we examined the mechanism of enzymatic deodorization and its application to food. The enhancing effect was correlated with the optimum pH of the peroxidase and hydrogen peroxide concentration of the test solution; moreover, the R. suavissimus extract generated the hydrogen peroxide under aerobic conditions. These results suggested a three-step mechanism of enzymatic deodorization using R. suavissimus extract and peroxidase. First, the extract generates hydrogen peroxide with O2. Next, the peroxidase promotes the extract’s polyphenol oxidation with hydrogen peroxide. Finally, the oxidized polyphenol reacts with methyl mercaptan. The deodorizing effect of the chewing gum containing R. suavissimus extract and peroxidase was greater than that containing only the extract.
