Changes in the carotenoid content of apricot (Prunus armeniaca, var Bergeron) during enzymatic browning: β-carotene inhibition of chlorogenic acid degradation.

Considering the numerous beneficial effects in human health ascribed to carotenoids, studies were performed to investigate the modification of carotenoid amount and composition during apricot enzymatic browning. First works on bruised apricot purees have shown a trans-β-carotene isomerisation (20%) induced by enzymatic browning. To clarify this isomerisation, oxidation of chlorogenic acid in presence of trans-β-carotene, catalysed by purified apricot polyphenoloxidase (PPO), was followed by HPLC and polarography.