Assay of Total Antioxidant Capacity of Coffee: Use of a DNA-Based Biosensor

Coffee in Health and Disease Prevention

Volumn , Issue , 2015, Pages 963-970

  Cruz, Diana ^a   Fatima Barroso M ^a   Alves, Rita C ^a,b   González García, María Begoña ^a   Ramalhosa, Maria João ^a   Duarte, Abel J ^a   P P Oliveira, M Beatriz ^b   Delerue Matos, Cristina ^a  

^a INSTITUTO SUPERIOR DE ENGENHARIA DO PORTO   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84943311400     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-409517-5.00106-6     Document Type: Chapter

References (33)

1. Alves R.C., Costa A.S.G., Jerez M., Casal S., Sineiro J., Núñez M.J., et al. Anti-radical activity, phenolics content and screening of antioxidants profile and hydroxymethylfurfural by LC-DAD-ESI-MS in espresso coffee: influence of technological factors. J Agric Food Chem 2010, 58:12221-12229.
2. Kwon Y., Choi K.H., Kim S.J., Choi D.W., Kim Y.S., Kim Y.C. Comparison of peroxyl radical scavenging capacity of commonly consumed beverages. Arch Pharm Res 2009, 32:283-287.
3. Alves R.C., Casal S., Oliveira B. Health benefits of coffee: myth or reality?. Quim Nova 2009, 32:2169-2180.
4. Alves R.C., Casal S., Oliveira M.B.P.P. Tocopherols in coffee brews: influence of coffee species, roast degree and brewing procedure. J Food Compos Anal 2010, 23:802-808.
5. Alves R.C., Almeida I.M.C., Casal S., Oliveira M.B.P.P. Isoflavones in coffee: influence of species, roast degree, and brewing method. J Agric Food Chem 2010, 58:3002-3007.
6. Barroso M.F., de-los-Santos-Álvarez N., Delerue-Matos C., Oliveira M.B.P.P. Towards a reliable technology for antioxidant capacity and oxidative damage evaluation: electrochemical (bio)sensors. Rev Biosens Bioelectron 2010, 30:1-12.
7. Sánchez-Moreno C. Review: methods used to evaluate the free radical scavenging activity in foods and biological systems. Food Sci Tech Int 2002, 8:121-137.
8. Mello L.D., Hernandez S., Marrazza G., Mascini M., Kubota L.T. Investigations of the antioxidant properties of plant extracts using a DNA-electrochemical biosensor. Biosens Bioelectron 2006, 21:1374-1382.
9. Prior R.L., Wu X., Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem 2005, 53:4290-4302.
10. Blasco A.J., Crevillén A.G., González M.C., Escarpa A. Direct electrochemical sensing and detection of natural antioxidants and antioxidant capacity in vitro systems. Electroanalysis 2007, 19:2275-2286.
11. Wang J. Analytical electrochemistry 2000, Wiley-VCH, New York.
12. Ziyatdinova G., Aytuganova I., Nizamova A., Budnikov H. Differential pulse voltammetric assay of coffee antioxidant capacity with MWNT-modified electrode. Food Anal Meth 2013, 6:1629-1638.
13. Yardi{dotless}m Y. Electrochemical behavior of chlorogenic acid at boron-doped diamond electrode and estimation of the antioxidant capacity in the coffee samples based on its oxidation peak. J Food Sci 2012, 77:C408-C413.
14. Moccelini S.K., Spinelli A., Vieira I.C. Biosensors based on bean sprout homogenate immobilized in chitosan microspheres and silica for determination of chlorogenic acid. Enzyme Microb Technol 2008, 43:381-387.
15. Barroso M.F., Plácido A., Correia-Sá L., Domingues V.F., Oliveira M.B.P.P., Delerue-Matos C. Total antioxidant capacity of flavoured waters. Processing and Impact on Antioxidants in Beverages 2014, Academic Press, Waltham, MA, USA, pp. 215-224. Preedy V (Ed.).
16. Laguerre M., Decker E.A., Lecomte J., Villeneuve P. Methods for evaluating the potency and efficacy of antioxidants. Curr Opin Clin Nutr Metab Care 2010, 13:518-525.
17. Kohen R., Nyska A. Invited review: oxidation of biological systems: oxidative stress phenomena, antioxidants, redox reactions, and methods for their quantification. Toxicol Pathol 2002, 30:620-650.
18. Prieto-Simón B., Cortina M., Campas M., Calas-Blanchard C. Electrochemical biosensors as a tool for antioxidant capacity assessment. Sens Actuators B: Chem 2008, 129:459-466.
19. Mello L.D., Kubota L.T. Biosensors as a tool for the antioxidant status evaluation. Talanta 2007, 72:335-348.
20. Barroso M.F., de-los-Santos-Álvarez N., Lobo-Castañón M.J., Miranda-Ordieres A.J., Delerue-Matos C., Oliveira M.B.P.P.P., et al. DNA-based biosensor for the electrocatalytic determination of antioxidant capacity in beverages. Biosens Bioelectron 2011, 26:2396-2401.
21. Barroso M.F., de-los-Santos-Álvarez N., Lobo-Castañón M.J., Miranda-Ordieres A.J., Delerue-Matos C., Oliveira M.B.P.P.P., et al. Electrocatalytic evaluation of DNA damage by superoxide radical for antioxidant capacity assessment. J Electroanal Chem 2011, 659:43-49.
22. Barroso M.F., Delerue-Matos C., Oliveira M.B.P.P. Electrochemical evaluation of total antioxidant capacity of beverages using a purine-biosensor. Food Chem 2012, 132:1055-1062.
23. Švancara I., Vytřas K., Kalcher K., Walcarius A., Wang J. Carbon paste electrodes in facts, numbers, and notes: a review on the occasion of the 50-years jubilee of carbon paste in electrochemistry and electroanalysis. Electroanalysis 2009, 21:7-28.
24. Illy A., Viani R. Espresso coffee: the science of quality 2005, Academic Press, London, U.K. A. Illy, R. Viani (Eds.).
25. Moreira D.P., Monteiro M.C., Ribeiro-Alves M., Donangelo C.M., Trugo L.C. Contribution of chlorogenic acids to the iron reducing activity of coffee beverages. J Agric Food Chem 2005, 53:1399-1402.
26. Vignoli J.A., Bassoli D.G., Benassi M.T. Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: the infl{ligature}uence of processing conditions and raw material. Food Chem 2011, 124:863-868.
27. Daglia M., Racchi M., Papetti A., Lanni C., Govoni S., Gazzani G. In vitro and ex vivo antihydroxyl radical activity of green and roasted coffee. J Agric Food Chem 2004, 52:1700-1704.
28. Moreira A.S.P., Nunes F.M., Domingues M.R., Coimbra M.A. Coffee melanoidins: structures, mechanisms of formation and potential health impacts. Food Funct 2012, 3:903-915.
29. Alves R.C., Oliveira M.B.P.P., Casal S. Coffee authenticity. Current topics on food authentication 2011, Transworld Research Network, India, pp. 57-72. M.B.P.P. Oliveira, I. Mafra, J.S. Amaral (Eds.).
30. Devasagayam T.P.A., Kamat J.P., Mohan H., Kesavan P.C. Caffeine as an antioxidant: inhibition of lipid peroxidation induced by reactive oxygen species. Biochim Biophys Acta: Biomembr 1996, 1282:63-70.
31. Yang Y., Zhou J., Zhang H., Gai P., Zhang X., Chen J. Electrochemical valuation of total antioxidant capacities in fruit juice based on the guanine/graphene nanoribbon/glassy carbon electrode. Talanta 2013, 106:206-211.
32. Pellegrini N., Serafini M., Colombi B., Rio D.D., Salvatore S., Bianchi M., et al. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. J Nutr 2003, 133:2812-2819.
33. Carlsen M.H., Halvorsen B.L., Holte K., Bøhn S.K., Dragland S., Sampson L., et al. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutr J 2010, 9:3.