Electrochemical DNA-sensor for evaluation of total antioxidant capacity of flavours and flavoured waters using superoxide radical damage

Biosensors and Bioelectronics

Volumn 26, Issue 9, 2011, Pages 3748-3754

  Barroso, M F ^a,b   Delerue Matos, C ^a   Oliveira, M B P P ^b  

^a INSTITUTO SUPERIOR DE ENGENHARIA DO PORTO   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Ascorbic acid; DNA biosensor; Phenolic acid; Reactive oxygen species (ROS); Superoxide radical (O2 ); Total antioxidant capacity (TAC)

Indexed keywords

ASCORBIC ACIDS; DNA BIOSENSOR; PHENOLIC ACID; REACTIVE OXYGEN SPECIES; TOTAL ANTIOXIDANT CAPACITY;

DNA; GLASS MEMBRANE ELECTRODES; GLASSY CARBON; KETONES; NUCLEIC ACIDS; ORGANIC ACIDS; OXYGEN; PHENOLS;

BIOSENSORS;

ADENINE; ASCORBIC ACID; CAFFEIC ACID; COUMARIC ACID; DNA; FLAVORED WATER; FLAVORING AGENT; GALLIC ACID; GUANINE; PURINE; REACTIVE OXYGEN METABOLITE; RESVERATROL; SUPEROXIDE; UNCLASSIFIED DRUG; WATER; XANTHINE; XANTHINE OXIDASE; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ARTICLE; BEVERAGE; BIOSENSOR; CONTROLLED STUDY; DNA SENSOR; ELECTRODE; FOOD ANALYSIS; GLASSY CARBON ELECTRODE; OXIDATIVE STRESS; POTENTIOMETRY; PROTEIN IMMOBILIZATION; CHEMISTRY; DNA DAMAGE; ELECTROCHEMISTRY; GENETIC PROCEDURES; ISOLATION AND PURIFICATION;

ANTIOXIDANTS; ASCORBIC ACID; BEVERAGES; BIOSENSING TECHNIQUES; DNA; DNA DAMAGE; ELECTROCHEMISTRY; REACTIVE OXYGEN SPECIES; SUPEROXIDES;

EID: 79955467909     PISSN: 09565663     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.bios.2011.02.015     Document Type: Article

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