Revisiting the HO ^● -initiated oxidation of L-proline amino acid in the aqueous phase: influence of transition metal ions

Abstract

The oxidation of L-proline (Pro) by HO ● radical in water and the influence of transition metal ions on this process has been revisited by using the density functional theory (DFT) method at the M05-2X/6-311 + + G(3df,3pd)//M05-2X/6-311 + + G(d,p) level of theory at the temperature of 298.15 K. The main reactive sites of the HO ● –initiated oxidation of Pro via hydrogen atom transfer (HAT) reactions are at the β- and γ-carbon, with the branching ratios being 44.6% and 39.5%, respectively. The overall rate constant at 298.15 K is 6.04 × 10 8 M −1 s −1 . In addition, Pro tends to form stable complexes with both Fe and Cu ions via the –COO functional group of dipole-salt form. The most stable Cu(II)-Pro complexes have high oxidant risks in enhancing the HO ● formation in the presence of reducing agents. Besides this, the high oxidation state metal complexes, i.e. Fe(III)-Pro and Cu(II)-Pro, may be oxidized by HO ● radical via HAT reactions but with a lower rate constant than that of free-Pro. By contrast, the low oxidation state metal complexes (i.e. Fe(II)-Pro and Cu(I)-Pro) have higher oxidation risks than the free ligands, and thus, the complexation enhances the oxidation of Pro amino acid.

L-proline Interaction with Methyl Linoleate Oxidation Products Formation in Dry System and at Temperatures: For Understanding in Low-Moisture Foods

“…This may indicate that L-proline is involved in co-oxidation with oxidized ML (Figure 5). L-proline can donate hydrogen to the alkoxyl radical, which reduces the scission of the alkoxyl radical without significant redistribution of molecular charge corresponding to small reorganization energies [36,39]. The alkoxyl radical initiates the oxidation of L-proline via hydrogen abstraction from L-proline, and this process stabilizes the alkoxyl radical and converts it into alcohol (Figure 6).…”