Total antioxidant capacity of plant infusions: Assessment using electrochemical DNA-based biosensor and spectrophotometric methods

Food Control

Volumn 68, Issue , 2016, Pages 153-161

  Barroso, M Fátima ^a   Ramalhosa, Maria João ^a   Alves, Rita C ^a,b   Dias, Alexandra ^a   Soares, Cristina M D ^a   Oliva Teles, M Teresa ^a   Delerue Matos, Cristina ^a  

^a INSTITUTO SUPERIOR DE ENGENHARIA DO PORTO   (Portugal)

^b Campus Universitário de Santiago   (Portugal)

Author keywords

Bioactive compounds; DNA based biosensor; Plant infusions; Reactive oxygen species; Total antioxidant capacity

Indexed keywords

EID: 84962320271     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2016.03.029     Document Type: Article

References (34)

1. Barroso M.F., de-los-Santos-Alvarez N., Delerue-Matos C., Oliveira M.B.P.P. Towards a reliable technology for antioxidant capacity and oxidative damage evaluation: electrochemical (bio)sensors. Biosensors and Bioelectronics 2011, 30:1-12.
2. Barroso M.F., de-los-Santos-Álvarez N., Lobo-Castañón M.J., Miranda-Ordieres A.J., Delerue-Matos C., Oliveira M.B.P.P., et al. DNA-based biosensor for the electrocatalytic determination of antioxidant capacity in beverages. Biosensors and Bioelectronics 2011, 26(5):2396-2401.
3. Barroso M.F., Delerue-Matos C., Oliveira M.B.P.P. Electrochemical evaluation of total antioxidant capacity of beverages using a purine-biosensor. Food Chemistry 2012, 132(2):1055-1062.
4. Barroso M.F., Noronha J.P., Delerue-Matos C., Oliveira M.B.P.P. Flavored waters: influence of ingredients on antioxidants capacity and terpenoids profile by HS-SPME/GC-MS. Journal of Agricultural and Food Chemistry 2011, 59:5062-5072.
5. Carloni P., Tiano L., Padella L., Bacchetti T., Customu C., Kay A., et al. Antioxidant activity of white, green and black tea obtained from the same tea cultivar. Food Research International 2013, 53:900-908.
6. Çelik E.E., Gökmen V. Investigation of the interaction between soluble antioxidants in green tea and insoluble dietary fiber bound antioxidants. Food Research International 2014, 63:266-270.
7. Cheng Q., Gu J., Compaan K.R., Schaefer H.E. Hydroxyl radical reactions with adenine: reactant complexes, transition states, and product complexes. Chemistry European Journal 2010, 16:11848-11858.
8. Costa A.S.G., Alves R.C., Vinha A.F., Barreira S.V.P., Nunes M.A., Cunha L.M., et al. Optimization of antioxidants extraction from coffee silverskin, a roasting by-product, having in view a sustainable process. Industrial Crops and Products 2014, 53:350-357.
9. Costa A.S.G., Nunes M.A., Almeida I.M.C., Carvalho M.R., Barroso M.F., Alves R.C., et al. Teas, dietary supplements and fruit juices: a comparative study regarding antioxidants activity and bioactive compounds. LWT- Food Science and Technology 2012, 49:324-328.
10. Cruz D., Barroso M.F., Alves R.C., González-García M.B., Ramalhosa M.J., Duarte A.J., et al. Assay of total antioxidant capacity of coffee: use of a DNA-based biosensor. Coffee in health and disease prevention 2015, 963-970. Academic Press, Elsevier Inc, Waltham. V.R. Preedy (Ed.).
11. Curutchet A., Dellacassa E., Ringuelet J.A., Chaves A.R., Viña S.Z. Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha × piperita and M. spicata). Food Chemistry 2014, 143:231-238.
12. De-los-santos-Álvarez N., De-los-santos-Álvarez P., Lobo-Castañon M.J., López R., Miranda-Ordieres A.J., Tuñon-Blanco P. Electrochemical oxidation of guanosine and adenosine: two convergent pathways. Electrochemistry Communications 2007, 9:1862-1866.
13. Deng Y., Yang G., Yue J., Qian B., Liu Z., Wang D., et al. Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf. Food Control 2014, 38:184-191.
14. Hlavatá L., Vyskočil V., Beníková K., Borbélyová M., Labuda J. DNA-based biosensors with external Nafion and chitosan membranes for the evaluation of the antioxidant activity of beer, coffee, and tea. Central European Journal of Chemistry 2014, 12(5):604-611.
15. Ibarra-Escutia P., Gómez J.J., Calas-Blanchard C., Marty J.L., Ramírez-Silva M.T. Amperometric biosensor based on a high resolution photopolymer deposited onto a screen-printed electrode for phenolic compounds monitoring in tea infusions. Talanta 2010, 81:1636-1642.
16. Kohen R., Nyska A. Oxidation of biological systems: oxidative stress phenomena, antioxidants, redox reactions, and methods for their quantification. Toxicologic Pathology 2002, 30:620-650.
17. Lambert D.J., Elias R.J. The antioxidant and pro-oxidant activities of green tea polyphenols: a role in cancer prevention. Archives of Biochemistry and Biophysics 2010, 501:65-72.
18. Laranjinha J. Oxidative stress: from the 1980s to resent update. Oxidative stress, inflammation and angiogenesis in the metabolic syndrome 2009, 21-32. Springer Netherlands, Dordrecht. first ed. R. Soares, C. Costa (Eds.).
19. Li P., Hu X., Gan Y., Gao Y., Liang W., Chen J. Mechanistic insight into DNA damage and repair in ischemic stroke: exploiting the base excision repair pathway as a model of neuroprotection. Antioxidant & Redox Signaling 2011, 14(10):1905-1918.
20. Liu J., Wang C., Wang Z., Zhang C., Lu S., Jingbo L. The antioxidant and free-radical scavenging activities of extract and fractions from corn silk (Zea mays L.) and related flavone glycosides. Food Chemistry 2011, 126:261-269.
21. Lu M., Yuan B., Zeng M., Chen J. Antioxidant capacity and major phenolic compounds of spices commonly consumed in China. Food Research International 2011, 44:530-536.
22. 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. Biosensensor and Bioelectronics 2006, 21(7):1374-1382.
23. Mello L.D., Kubota L.T. Biosensors as a tool for the antioxidant status evaluation. Talanta 2007, 72:335-348.
24. Miller J.N., Miller J.C. Statistics and chemometrics for analytical chemistry 2005, Pearson Education Limited, Harlow. fifth ed.
25. Oh J., Jo H., Cho A.R., Kim S.-J., Han J. Antioxidant and antimicrobial activities of various leafy herbal teas. Food Control 2013, 31:403-409.
26. Oroian M., Escriche I. Antioxidants: characterization, natural sources, extraction and analysis. Food Research International 2015, 74:10-36.
27. Pinto M.S. Tea: a new perspective on health benefits. Food Research International 2013, 53:558-567.
28. Pividori M.I., Alegret S. DNA adsorption on carbonaceous materials. Immobilisation of DNA on chips I 2005, 1-36. Springer Science & Business Media edition, Berlin. C. Wittmann (Ed.).
29. Prieto-Simón B., Cortina M., Campàs M., Calas-Blanchard C. Electrochemical biosensors as a tool for antioxidant capacity assessment. Sensors and Actuators B 2008, 129:459-466.
30. Rababah T.M., Ereifej K.I., Esoh R.B., Al-u'datt M.H., Alrababah M.A., Yang W. Antioxidant activities, total phenolics and HPLC analyses of the phenolic compounds of extracts from common Mediterranean plants. Natural Product Research: Formerly Natural Product Letters 2011, 25:596-605.
31. Rein J.M., Renouf M., Cruz-Hernandez C., Actis-Goretta L., Thakkar S.K., Pinto S.M. Bioavailability of bioactive food compounds: a challenging journey to bioefficacy. British Journal of Clinical Pharmacology 2012, 75:588-602.
32. Rodríguez-Sevilla E., Palomar-Pardavé M., Romero-Romo M., Ramírez-Silva M.T. Modulating the analytical performance of an electrochemical biosensor through varying, at the working electrode, the surface area ratio between that covered by the enzyme and the enzyme-free. Analytical Methods 2015, 7:8568-8571.
33. Rodríguez-Sevilla, Ramírez-Silva M.-T., Romero-Romo M., Ibarra-Escutia P., Palomar-Pardavé M. Electrochemical quantification of the antioxidant capacity of medicinal plants using biosensors. Sensors 2014, 14:14423-14439.
34. Sharma V.K., Jelen F., Trnkova L. Functionalized solid electrodes for electrochemical biosensing of purine nucleobases and their analogues: a review. Sensors 2015, 15(1):1564-1600.