Сrude Plant Extracts Mediated Polyphenol Oxidation Reactions in the Presence of 3-Methyl-2-Benzothiazolinone Hydrazone for the Determination of Total Polyphenol Content in Beverages

Author(s): Maria A. Morosanova, Anton S. Fedorov, Elena I. Morosanova*.

Journal Name: Current Analytical Chemistry

Volume 15 , Issue 1 , 2019

Submit Manuscript
Submit Proposal

Graphical Abstract:


Abstract:

Background: The consumption of antioxidants, including phenolic compounds, is considered important for preventing the oxidative damage diseases and ageing. The total polyphenol content (TPC) is the parameter used to estimate the quality of plant-derived products.

Methods: Phenol oxidase activity of green bean (Phaseolus vulgaris) crude extract (in the presence of hydrogen peroxide) and banana (Musa sp.) pulp crude extract has been studied spectrophotometrically using catechol, gallic acid, caffeic acid, ferulic acid, and quercetin as substrates. All studied compounds have been oxidized in the presence of green bean crude extract and hydrogen peroxide; all studied compounds except ferulic acid have been oxidized in the presence of banana pulp crude extract. Michaelis constants (Km) and maximum reaction rates (Vmax) have been determined for oxidation in the presence of green bean crude extract and hydrogen peroxide (Km are 3.8×10-4 M, 1.6×10-3 M, 2.2×10-4 M, 2.3×10-4 M, 1.4×10-4 M and Vmax are 0.046 min-1, 0.102 min-1, 0.185 min-1, 0.053 min-1, 0.041 min-1 for catechol, gallic acid, caffeic acid, ferulic acid, and quercetin, respectively) and for oxidation in the presence of banana pulp crude extract (Km are 1.6×10-3 M, 3.8×10-3 M, 2.2×10-3 M, 4.2×10-4 M and Vmax are 0.058 min-1, 0.025 min-1, 0.027 min-1, 0.015 min-1 for catechol, gallic acid, caffeic acid, and quercetin, respectively). The influence of 3-methyl-2-benzothiazolinone hydrazone (MBTH) on the oxidation reactions kinetics has been studied: Michaelis constants values decrease and maximum reaction rates increase, which contributes to the increase in sensitivity of the determination.

Results: Kinetic procedures of Total Polyphenol Content (TPC) determination using crude plants extracts in the presence of MBTH have been proposed (time of analysis is 1 min). For gallic acid (used as a standard for TPC determination) detection limit is 5.3×10-5 M, quantitation limit is 1.8×10-4 M, and linear range is 1.8×10-4 - 1.3×10-3 M for green bean crude extract; detection limit is 2.9×10-5 M, quantitation limit is 9.5×10-5 M, and linear range is 9.5×10-5 - 2.4×10-3 M for banana pulp crude extract. Proposed procedures are characterized by higher interference thresholds for sulfites, ascorbic acid, and citric acid compared to pure enzymes (horseradish peroxidase and mushroom tyrosinase) in the same conditions. Compared with standard Folin-Ciocalteu (FC) method the procedures described in this work are also characterized by less interference and more rapid determination.

Conclusion: The procedures have been applied to TPC determination in tea, coffee, and wine samples. The results agree with the FC method for tea and coffee samples and are lower for wine samples, probably, due to sulfites interference.

Keywords: Phenol oxidase enzymatic activity, green bean crude extract, banana crude extract, 3-methyl-2-benzothiazolinone hydrazone, total polyphenol content determination, tea polyphenols, wine polyphenols.

[1]
Dudonne, S.; Vitrac, X.; Coutiere, P.; Woillez, M.; Merillon, J-M. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC Assays. J. Agric. Food Chem., 2009, 57, 1768-1774.
[2]
Šeruga, M.; Novak, I.; Jakobek, L. Determination of polyphenols content and antioxidant activity of some red wines by differential pulse voltammetry, HPLC and spectrophotometric methods. Food Chem., 2011, 124, 1208-1216.
[3]
Paixao, N.; Perestrelo, R.; Marques, J.C.; Camara, J.S. Relationship between antioxidant capacity and total phenolic content of red, rose and white wines. Food Chem., 2007, 105, 204-214.
[4]
Stratil, P.; Klejdus, B.; Kuban, V. Determination of total content of phenolic compounds and their antioxidant activity in vegetables - Evaluation of spectrophotometric methods. J. Agric. Food Chem., 2006, 54, 607-616.
[5]
Stevanato, R.; Fabris, S.; Momo, F. new enzymatic method for the determination of total phenolic content in tea and wine. J. Agric. Food Chem., 2004, 52, 6287-6293.
[6]
Escarpa, A.; González, M.C. Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods. Anal. Chim. Acta, 2001, 427, 119-127.
[7]
Rashidipour, M.; Heydari, R.; Feizbakhsh, A.; Hashemi, P. Rapid screening of oleuropein from olive leaves using matrix solid-phase dispersion and high-performance liquid chromatography. J. AOAC Int., 2014, 97, 1109-1113.
[8]
Diaconu, M.; Litescu, S.C.; Radu, G.L. Laccase-MWCNT-chitosan biosensor-A new tool for total polyphenolic content evaluation from in vitro cultivated plants. Sens. Actuators B Chem., 2010, 145, 800-806.
[9]
Mosca, L.; De Marco, C.; Visioli, F.; Cannella, C. Enzymatic Assay for the determination of olive oil polyphenol content: assay conditions and validation of the method. J. Agric. Food Chem., 2000, 48, 297-301.
[10]
Abdullah, J.; Ahmad, M.; Heng, L.Y.; Karuppiah, N.; Sidek, H. Stacked films immobilization of MBTH in nafion/sol-gel silicate and horseradish peroxidase in chitosan for the determination of phenolic compounds. Anal. Bioanal. Chem., 2006, 386, 1285-1292.
[11]
Campanella, L.; Bonanni, A.; Finotti, E.; Tomassetti, M. Biosensors for determination of total and natural antioxidant capacity of red and white wines: Comparison with other spectrophotometric and fluorimetric methods. Biosens. Bioelectron., 2004, 19, 641-651.
[12]
Ceto, X.; Cespedes, F.; del Valle, M. BioElectronic Tongue for the quantification of total polyphenol content in wine. Talanta, 2012, 99, 544-551.
[13]
Montereali, M.R.; Della Seta, L.; Vastarella, W.; Pilloton, R. A disposable Laccase-Tyrosinase based biosensor for amperometric detection of phenolic compounds in must and wine. J. Mol. Catal., B Enzym., 2010, 64, 189-194.
[14]
ElKaoutit, M.; Naranjo-Rodriguez, I.; Temsamani, K.R.; Hernández-Artiga, M.P.; Bellido-Milla, D.; Hidalgo-Hidalgo de Cisneros, J.L. A comparison of three amperometric phenoloxidase-Sonogel-Carbon based biosensors for determination of polyphenols in beers. Food Chem., 2008, 110, 1019-1024.
[15]
Andreu-Navarro, A.; Fernández-Romero, J.M.; Gómez-Hens, A. Determination of polyphenolic content in beverages using laccase, gold nanoparticles and long wavelength fluorimetry. Anal. Chim. Acta, 2012, 713, 1-6.
[16]
Di Fusco, M.; Tortolini, C.; Deriua, D.; Mazzei, F. Laccase-based biosensor for the determination of polyphenol index in wine. Talanta, 2010, 81, 235-240.
[17]
Chawla, S.; Rawal, R. Shabnam; Kuhadb, R.C.; Pundir, C.S. An amperometric polyphenol biosensor based on laccase immobilized on epoxy resin membrane. Anal. Methods, 2011, 3, 709-714.
[18]
Ibarra-Escutia, P.; Gómez, J.J.; Calas-Blanchard, C.; Marty, J.L.; Ramírez-Silva, M.T. Amperometric biosensor based on a high resolution photopolymer deposited onto a screen-printed electrode for phenolic compounds monitoring in tea infusions. Talanta, 2010, 81, 1636-1642.
[19]
Matyushina, T.A.; Morosanova, E.I.; Zolotov, Y.A. Microsequential Injection Analysis: Determination of rutin and quercetin in food supplements and pharmaceutical products. J. Anal. Chem., 2010, 65, 308-315.
[20]
Pifferi, P.G.; Baldassari, L. A spectrophotometric method for the determination of the catecholase activity of tyrosinase by Besthorn’s hydrazone. Anal. Biochem., 1973, 52, 325-335.
[21]
Setti, L.; Scali, S.; Angeli, I.D.; Pifferi, P.G. Horseradish peroxidase-catalyzed oxidative coupling of 3-methyl-2-benzothiazolinone hydrazone and methoxyphenols. Enzyme Microb. Technol., 1998, 22, 656-661.
[22]
Fernandes, S.C.; Zwirtes de Oliveira, I.R.W.; Vieira, I.C. A green bean homogenate immobilized on chemically crosslinked chitin for determination of caffeic acid in white wine. Enzyme Microb. Technol., 2007, 40, 661-668.
[23]
da Cruz Vieira, I.; Fatibello-Filho, O. Flow injection spectrophotometric determination of hydrogen peroxide using a crude extract of zucchini (Cucurbita pepo) as a source of peroxidase. Analyst, 1998, 123, 1809-1812.
[24]
Palmer, J.K. Banana Polyphenoloxidase. Preparation and properties. Plant Physiol., 1963, 38, 508-513.
[25]
Draghi, P.F.; Fernandes, J.C.B. Label-free potentiometric biosensor based on solid contact for determination of total phenols in honey and propolis. Talanta, 2017, 164, 413-417.
[26]
Morosanova, M.A.; Morosanova, E.I. In: Pittcon, Chicago, USA, March 5-9, 2017. 1430-17.
[27]
Fatibello-Filho, O.; Lupetti, K.O.; Leite, O.D.; Vieira, I.C. Chapter 17 Electrochemical biosensors based on vegetable tissues and crude extracts for environmental, food and pharmaceutical analysis. Compr. Anal. Chem., 2007, 49, 357-377.
[28]
Anesini, C.; Ferraro, G.E.; Filip, R. Total polyphenol content and antioxidant capacity of commercially available tea (Camellia sinensis) in Argentina. J. Agric. Food Chem., 2008, 56, 9225-9229.
[29]
Kamel, M.Y.; Saleh, N.A.; Ghazy, A.M. Gallic acid oxidation by turnip peroxidase. Phytochemistry, 1977, 16, 521-524.
[30]
da Silva, S.C.; Wisniewski, C.; Luccas, P.O.; Schmidt de Magalhães, C. Enzyme from Banana (Musa sp.) Extraction Procedures for Sensitive Adrenaline Biosensor Construction. Am. J. Anal. Chem., 2013, 4, 293-300.
[31]
Nirmal, N.P.; Benjakul, S. Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage. Food Chem., 2009, 116, 323-331.
[32]
Sartori, E.R.; Vicentini, F.C.; Fatibello-Filho, O. Indirect determination of sulfite using a polyphenol oxidase biosensor based on a glassy carbon electrode modified with multi-walled carbon nanotubes and gold nanoparticles within a poly(allylamine hydrochloride) film. Talanta, 2011, 87, 235-242.
[33]
Yang, C-P.; Fujita, S.; Ashrafuzzaman, M.D.; Nakamura, N.; Hayashi, N. Purification and Characterization of Polyphenol Oxidase from Banana (Musa sapientum L.) Pulp. J. Agric. Food Chem., 2000, 48, 9225-9229.


Rights & PermissionsPrintExport Cite as


Article Details

VOLUME: 15
ISSUE: 1
Year: 2019
Page: [11 - 20]
Pages: 10
DOI: 10.2174/1573411014666180319124710
Price: $58

Article Metrics

PDF: 21
HTML: 2