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Grape skins (Vitis vinifera L.) catalyze the in vitro enzymatic hydroxylation of p-coumaric acid to caffeic acid

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Abstract

The ability of grape skins to catalyze in vitro conversion of p-coumaric acid to the more potent antioxidant caffeic acid was studied. Addition of different concentrations of p-coumaric to red grape skins (Cabernet Sauvignon) resulted in formation of caffeic acid. This caffeic acid formation (Y) correlated positively and linearly to p-coumaric acid consumption (X): Y = 0.5 X + 9.5; R 2 = 0.96, P < 0.0001. The kinetics of caffeic acid formation with time in response to initial p-coumaric acid levels and at different grape skin concentrations, indicated that the grape skins harboured an o-hydroxylation activity, proposedly a monophenol- or a flavonoid 3′-monooxygenase activity (EC 1.14.18.1 or EC 1.14.13.21). The K m of this crude o-hydroxylation activity in the red grape skin was 0.5 mM with p-coumaric acid.

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Acknowledgments

The Distell Group Ltd (Stellenbosch, South Africa) is acknowledged for supplementation of the wine grape samples. Donation of the Pectinex BE Colour enzyme preparation from Novozymes A/S is gratefully acknowledged.

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  1. Department of Chemical and Biochemical Engineering, Center for BioProcess Engineering, Building 229, Technical University of Denmark, 2800, Kgs. Lyngby, Denmark

    Anis Arnous & Anne S. Meyer

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  1. Anis Arnous
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  2. Anne S. Meyer
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Correspondence to Anne S. Meyer.

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Arnous, A., Meyer, A.S. Grape skins (Vitis vinifera L.) catalyze the in vitro enzymatic hydroxylation of p-coumaric acid to caffeic acid. Biotechnol Lett 31, 1953–1960 (2009). https://doi.org/10.1007/s10529-009-0103-5

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  • DOI: https://doi.org/10.1007/s10529-009-0103-5

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