Synthesis of Vanillin Derivatives using Peroxidase Enzyme from Cauliflower

Abstract

Vanillin is widely known as a flavoring agent due to its easiness to volatile. However,
the hydroxyl group of vanillin has a potential to act as an antioxidant. The synthesis process
using vanillin is expected to create a new compound containing more hydroxyl groups in order
to increase the antioxidant activity value of vanillin through an oxidative process. This synthesis
process is assisted by peroxidase enzyme obtained from cauliflower as the catalyst and
hydrogen peroxide as an oxidizing agent. Cauliflower is found to have high peroxidase enzyme
activty, but it has not been used in much research as the source of peroxidase enzyme.
Peroxidase catalyzes the oxidation process by decomposing the hydrogen peroxide and reacts
with the substrate that is being converted into a radical substrate. LCMS spectrum indicates the
synthesized product to be dihydroquercetin or taxifolin and the fragmentations support the facts
related to taxifolin. Taxifolin is found to be a strong antioxidant due to its phenol hydroxyl
group. Unfortunately, the antioxidant activity of the synthesized product is lower compared to
vanillin’s. If the synthesized product is assumed as taxifolin, the result is not consistent to other
references stating taxifolin as a strong antioxidant. A different structure of taxifolin or any
presence of other compound may be the reasons of this result. To ensure the structure of
taxifolin, FTIR and NMR analysis should be done in the next research.