Experimental and Modelling Study of Enzymatic Oxidation of 5-o-Caffeoylquinic Acid by Polyphenol Oxidases

Tarcila Bueno dos Santos1, David Alexander Mitchell1, Nadia Krieger2, Vivian Rotuno Moure2 and Éverton Fernando Zanoelo1*

1Federal University of Paraná, Polytechnic Center (DTQ/ST/UFPR), Graduate School of Chemical Engineering, Jardim das Américas, 81531-990, Curitiba, PR, Brazil

2Federal University of Paraná, Polytechnic Center (DTQ/ST/UFPR), Department of Chemistry, Jardim das Américas, 81531-990, Curitiba, PR, Brazil

Article history:

Received September 26, 2009
Accepted August 17, 2010

Key words:

chlorogenic acids, 5-CQA, enzymatic oxidation, 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 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.


*Corresponding author: 
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