Weaver, Connie Marie. 1974. Factors Influencing Enzymatic Browning of Ripening Bananas. Department of Foods and Nutrition, Oregon State University Master of Science Thesis.

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Mechanism of Oxidation of Dopamine


Based on spectrochemical evidence, Palmer (1963) proposed the following reaction mechanism for the oxidation of dopamine by banana polyphenol oxidase:

It is analogous to an earlier scheme proposed by Mason (1947, 1948) for the oxidation of DOPA. Not all intermediates are known. DeSwardt et al. (1967) reported that polymerization of phenolic compounds does occur in ripening bananas as shown by a decrease in extractable pehnolic compounds. Palmer (1963) suggested that melanins may also be produced in banana tissue from arterenol, a substrate for banana polyphenol oxidase. He confirmed the presence of dopamine beta-oxidase in bananas which can convert dopamine to arterenol. This reaction was negligible in vitro, however, according to Palmer.

Updated: Wednesday, June 20, 2007.

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