Enzymatic oxidation of oleuropein and 3‐hydroxytyrosol by laccase, peroxidase, and tyrosinase

The oxidation of oleuropein and 3-hydroxytyrosol by oxidases laccase, tyrosinase, peroxidase has been studied. use a spectrophotometric method another chronometric made it possible to determine the kinetic parameters Vmax KM for each enzyme. highest binding affinity was shown laccase. antioxidant capacities these two molecules have characterized, finding very similar primary capacity between them. Docking studies revealed optimal position, which same catalytically active position. Practical applications One biggest environmental problems in food industry comes from olive oil mill wastewater with quantity approximately 30 million tons per year worldwide. In addition, pomace, solid residue obtained production, is rich hydroxytyrosol action enzymatic can give rise products their reactions that lead polymerization. This polymerization beneficial effects because increase potential application on new functional foods or as feed ingredients. Tyrosinase, peroxidase, laccase are enzymes degrading important polyphenols. method, tyrosinase allowed us obtain information oleuropein. could advance understanding mechanism industrial enzymes.