Oxidation of Ferulic Acid or Arabinose-Esterified Ferulic Acid by Wheat Germ Peroxidase

Abstract

The oxidation of ferulic acid (FA) or 5-O-(trans-feruloyl)-L-arabinose (EFA) by a purified wheat germ peroxidase was followed by UV spectrophotometry and high-performance liquid chromatography using an electrochemical detection. Wheat peroxidase (POD) exhibits a ping-pong bireactant mechanism forming phenoxy radicals more rapidly from FA than from EFA in routine assay conditions. When both the free and the esterified forms of FA are present, the reverse was found. This result could be due to a nonenzymatic cooxidation of FA by the phenoxy radicals of EFA leading to the formation of phenoxy radicals of FA and the EFA regeneration. Addition of ascorbic acid (AA) provokes a delay of FA consumption. AA reduced very rapidly the phenoxy radicals formed by POD back to initial phenol avoiding the formation of ferulate dimers until it was completely oxidized in dehydroascorbic acid. Conversely, cysteine addition slowed but did not delay the FA consumption. The thiol reduced a fraction of the phenoxy radicals produced by wheat POD and was oxidized into cystine, while the other part of phenoxy radicals formed ferulate dimers. These results could be of interest to understand the POD effect on the wheat dough rheological properties.

The kinetics and mechanisms of reactions of iron(III) with caffeic acid, chlorogenic acid, sinapic acid, ferulic acid and naringin☆

“…LC-MS experiments on the iron(III)-ferulic acid system showed total destruction of the ligand consistent with a redox process. The spectral changes obtained are quite Fe 3þ þ acid ¼ Fe 2þ þ oxidation products ð12Þ similar to those obtained recently during the oxidation of ferulic acid by hydrogen peroxide [40]. Further support for this reaction being ascribed as oxidative process arises from the strong antioxidant capability of ferulic acid [41,42].…”

A Comparison of Spectrophotometric and Oxidoreduction Potential Method for Laccase Activity Measurement

“…2 + 0.0248x + 0.0083; r 2 = 0.9926) best described the increased absorbance with time indicating a two step process. This parabolic curve was similar to the previously reported relationship between absorbance variation at 310nm and ferulic acid (20-100µM) consumption by wheat germ peroxides [19]. The saturation concentration of ferulic acid for laccase occurred at 0.6mm [20] and may explain the behavior of ferulic acid oxidation at 0.5mm observed in our study.…”

Oxidation of Ferulic Acid by Momordica charantia Peroxidase and Related Anti-inflammation Activity Changes

“…15,16) Therefore, MCP catalyzed oxidation of FA was investigated. MCP transformed FA in aqueous acetone to produce main complex denominated FA-2 and other complexes called FA-1.…”