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Biocatalytic properties of a peroxidase-active cell-free extract from onion solid wastes: caffeic acid oxidation

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Abstract

The exploitation of food residual sources consists of a major factor in reducing the polluting load of food industry wastes and developing novel added-value products. Plant food residues including trimmings and peels might contain a range of enzymes capable of transforming bio-organic molecules with potential phytotoxicity, including hydrolases, peroxidases and polyphenoloxidases. Although the use of bacterial and fungal enzymes has gained interest in studies pertaining to bioremediation applications, plant enzymes have been given less attention or even disregarded. In this view, this study aimed at the investigating the use of a crude peroxidase preparation from onion solid by-products for oxidising caffeic acid, a widespread o-diphenol, whose various derivatives may occur in food industry wastes, such as olive mill waste waters. Increased enzyme activity was observed at a pH value of 5, but considerable activity was also retained for pH up to 7. Favourable temperatures for increased activity varied between 20°C and 40°C, 30°C being the optimal. Liquid chromatography-mass spectrometry analysis of a homogenate/H2O2-treated caffeic acid solution revealed the existence of a tetramer as major oxidation product. Based on the data generated, a putative pathway for the formation of the peroxidase-mediated caffeic acid tetramer was proposed.

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Abbreviations

4-AAP:

4-Aminoantipyrine

BGP:

Bitter gourd peroxidase

CA:

Caffeic acid

CA-OP:

Caffeic acid oxidation product

CouA:

p-Coumaric acid

FA:

Ferulic acid

HRP:

Horseradish peroxidase

LC-MS:

Liquid chromatography-mass spectrometry

OMWW:

olive mill waste water

OSWH:

Onion solid waste homogenate

SA:

Sinapic acid

SBP:

Soybean peroxidase

S.D.:

Standard deviation

TMP:

Tomato peroxidase

TNP:

Turnip peroxidase

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Authors and Affiliations

  1. Department of Food Quality and Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (M. A. I. Ch.), P.O. Box 85, 73100, Chania, Greece

    Ayman El Agha, Souheila Abbeddou, Dimitris P. Makris & Panagiotis Kefalas

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  1. Ayman El Agha
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  2. Souheila Abbeddou
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  3. Dimitris P. Makris
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  4. Panagiotis Kefalas
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Correspondence to Dimitris P. Makris.

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Agha, A.E., Abbeddou, S., Makris, D.P. et al. Biocatalytic properties of a peroxidase-active cell-free extract from onion solid wastes: caffeic acid oxidation. Biodegradation 20, 143–153 (2009). https://doi.org/10.1007/s10532-008-9208-0

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