Chemical, Enzymatic, and Electrochemical Oxidation of Biophenols

Abstract

The redox properties of phenols can be studied using chemical, enzymatic, and electrochemical techniques. Whereas chemical and enzymatic methods have fixed oxidation potentials, electrochemical methods allow for control of the oxidation potential. Here, the oxidation product outcomes from KMnO4 oxidation, peroxidase/HRP oxidation, and bulk electrolysis of 4-hydroxyphenylacetic acid (HPA) are presented and compared with HPLC. ESR data is also shown. Similar data is presented for other biologically relevant phenols.

Introduction

HPA is a monocarboxilic acid and a member of the phenol family. In industry, HPA serves as a common precursor to the synthesis of drugs and pesticides due to its simplicity in structure (figure 1) (1,2). HPA is an important metabolite for anaerobic and aerobic bacteria alike....(3,4) As a phenol, HPA is able to undergo a one electron oxidation with an appropriate oxidizing agent to generate the radical shown in figure 2. This oxidative radical will couple to other molecules to form dimers, trimmers, and heavier polymers. HPA will readily undergo radical polymerization when met with the appropriate conditions. Common oxidation techniques employed to generate the radical include doing so chemically, electrochemically, and enzymatically.

Electrochemical, enzymatic, and chemical oxidation data is shown for HPA in this paper and the oxidation product outcomes are compared. Initial data for the more complex tyrosine and N-acetyl tyrosine is also presented.

Page History

This page was created by Sara L. Simonson in the fall of 2021