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Kinetic Study of Peroxidase‐Catalyzed Coupling of Benzene‐1,4‐diamine and N ‐(2‐Aminoethyl)naphthalen‐1‐amine: Development of Micromolar Hydrogen Peroxide Reaction System
Author(s) -
Shivakumar Anantharaman,
Nagaraja Padmarajaiah,
Aradharayanan,
Gowda Avinash K.
Publication year - 2010
Publication title -
helvetica chimica acta
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.74
H-Index - 82
eISSN - 1522-2675
pISSN - 0018-019X
DOI - 10.1002/hlca.200900372
Subject(s) - chemistry , hydrogen peroxide , peroxidase , catalysis , amine gas treating , ascorbic acid , chromogenic , ethylenediamine , diamine , nuclear chemistry , medicinal chemistry , organic chemistry , chromatography , enzyme , food science
A novel chromogenic method to measure the peroxidase activity using para ‐phenylenediamine dihydrochloride (=benzene‐1,4‐diamine hydrochloride; PPDD) and N ‐(1‐naphthyl)ethylenediamine dihydrochloride (= N ‐(2‐aminoethyl)naphthalen‐1‐amine; NEDA) is presented. The PPDD entraps the free radical and gets oxidized to electrophilic diimine, which couples with NEDA to give an intense red‐colored chromogenic species with maximum absorbance at 490 nm. This assay was adopted for the quantification of H 2 O 2 between 20 and 160 μ M . Catalytic efficiency and catalytic power of the commercial peroxidase were found to be 4.47×10 4 M −1 min −1 and 3.38×10 −4 min −1 , respectively. The catalytic constant ( k cat ) and specificity constant ( k cat / K m ) at saturated concentration of the co‐substrates were 0.0245×10 3 min −1 and 0.0445 μ M −1 min −1 , respectively. The chromogenic coupling reaction has a minimum interference from the reducing substances such as ascorbic acid, L ‐cystein, citric acid, and oxalic acid. The method being simple, rapid, precise, and sensitive, its applicability has been tested in the crude vegetable extracts that showed peroxidase activity.