Experimental and Modelling Study of Enzymatic Oxidation of 5-o-Caffeoylquinic Acid by Polyphenol Oxidases
A set of experiments to investigate the enzymatic oxidation of 5-o-caffeoylquinic acid with polyphenol oxidases was carried out in the temperature range from 18 to 39 °C. The kinetic data were obtained in a batch isothermal reactor made of quartz and operated at an optimum pH (approx. 7.0) for enzym...
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University of Zagreb Faculty of Food Technology and Biotechnology
2010-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/92491 |
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| author | Tarcila Bueno dos Santos David Alexander Mitchell Nadia Krieger Vivian Rotuno Moure Éverton Fernando Zanoelo |
| author_facet | Tarcila Bueno dos Santos David Alexander Mitchell Nadia Krieger Vivian Rotuno Moure Éverton Fernando Zanoelo |
| author_sort | Tarcila Bueno dos Santos |
| collection | DOAJ |
| description | A set of experiments to investigate the enzymatic oxidation of 5-o-caffeoylquinic acid with polyphenol oxidases was carried out in the temperature range from 18 to 39 °C. The kinetic data were obtained in a batch isothermal reactor made of quartz and operated at an optimum pH (approx. 7.0) for enzyme activity, using citrate-phosphate buffer. The decay of 5-o-caffeoylquinic acid concentrations was experimentally monitored with a spectrophotometer at 323 nm. A coefficient of molar absorptivity equal to 1.96·103 mM–1m–1 was found for 5-o-caffeoylquinic acid, based on absorbance measurements with standard aqueous solutions. The kinetic experimental results were used to calculate the parameters Km and vmax of the Michaelis-Menten model, which were 0.24 mM and 2.77·10–4 mM/s at 25 °C, respectively. The effects of temperature on the maximum velocity of oxidation of 5-o-caffeoylquinic acid and on the rate of enzyme deactivation were well described using the Arrhenius equation. |
| first_indexed | 2024-03-09T09:28:11Z |
| format | Article |
| id | doaj.art-984db0a90fc940aa84926a1042dc0f80 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:28:11Z |
| publishDate | 2010-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-984db0a90fc940aa84926a1042dc0f802023-12-02T05:15:53ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062010-01-01484548553Experimental and Modelling Study of Enzymatic Oxidation of 5-o-Caffeoylquinic Acid by Polyphenol OxidasesTarcila Bueno dos Santos0David Alexander Mitchell1Nadia Krieger2Vivian Rotuno Moure3Éverton Fernando Zanoelo4Federal University of Paraná, Polytechnic Center (DTQ/ST/UFPR), Graduate School of Chemical Engineering, Jardim das Américas, 81531-990, Curitiba, PR, BrazilFederal University of Paraná, Polytechnic Center (DTQ/ST/UFPR), Graduate School of Chemical Engineering, Jardim das Américas, 81531-990, Curitiba, PR, BrazilFederal University of Paraná, Polytechnic Center (DTQ/ST/UFPR), Department of Chemistry, Jardim das Américas, 81531-990, Curitiba, PR, BrazilFederal University of Paraná, Polytechnic Center (DTQ/ST/UFPR), Department of Chemistry, Jardim das Américas, 81531-990, Curitiba, PR, BrazilFederal University of Paraná, Polytechnic Center (DTQ/ST/UFPR), Graduate School of Chemical Engineering, Jardim das Américas, 81531-990, Curitiba, PR, BrazilA set of experiments to investigate the enzymatic oxidation of 5-o-caffeoylquinic acid with polyphenol oxidases was carried out in the temperature range from 18 to 39 °C. The kinetic data were obtained in a batch isothermal reactor made of quartz and operated at an optimum pH (approx. 7.0) for enzyme activity, using citrate-phosphate buffer. The decay of 5-o-caffeoylquinic acid concentrations was experimentally monitored with a spectrophotometer at 323 nm. A coefficient of molar absorptivity equal to 1.96·103 mM–1m–1 was found for 5-o-caffeoylquinic acid, based on absorbance measurements with standard aqueous solutions. The kinetic experimental results were used to calculate the parameters Km and vmax of the Michaelis-Menten model, which were 0.24 mM and 2.77·10–4 mM/s at 25 °C, respectively. The effects of temperature on the maximum velocity of oxidation of 5-o-caffeoylquinic acid and on the rate of enzyme deactivation were well described using the Arrhenius equation.http://hrcak.srce.hr/file/92491chlorogenic acids5-CQAenzymatic oxidationpolyphenol oxidases |
| spellingShingle | Tarcila Bueno dos Santos David Alexander Mitchell Nadia Krieger Vivian Rotuno Moure Éverton Fernando Zanoelo Experimental and Modelling Study of Enzymatic Oxidation of 5-o-Caffeoylquinic Acid by Polyphenol Oxidases Food Technology and Biotechnology chlorogenic acids 5-CQA enzymatic oxidation polyphenol oxidases |
| title | Experimental and Modelling Study of Enzymatic Oxidation of 5-o-Caffeoylquinic Acid by Polyphenol Oxidases |
| title_full | Experimental and Modelling Study of Enzymatic Oxidation of 5-o-Caffeoylquinic Acid by Polyphenol Oxidases |
| title_fullStr | Experimental and Modelling Study of Enzymatic Oxidation of 5-o-Caffeoylquinic Acid by Polyphenol Oxidases |
| title_full_unstemmed | Experimental and Modelling Study of Enzymatic Oxidation of 5-o-Caffeoylquinic Acid by Polyphenol Oxidases |
| title_short | Experimental and Modelling Study of Enzymatic Oxidation of 5-o-Caffeoylquinic Acid by Polyphenol Oxidases |
| title_sort | experimental and modelling study of enzymatic oxidation of 5 o caffeoylquinic acid by polyphenol oxidases |
| topic | chlorogenic acids 5-CQA enzymatic oxidation polyphenol oxidases |
| url | http://hrcak.srce.hr/file/92491 |
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