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

• Type: Article in International Scientific Journal
• Date: 2016

Authors

M. Fátima Barroso (Author) Other; Maria João Ramalhosa (Author) Other; Rita C. Alves (Author) FFUP; Alexandra Dias (Author) Other; Cristina M. D. Soares (Author) Other; M. Teresa Oliva-Teles (Author) Other; Cristina Delerue-Matos (Author) Other

Journal

Title: Food Control

Vol. 68

Pages: 153-161

ISSN: 0956-7135

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 17 Citations

Scopus - 0 Citations

Other information

Authenticus ID: P-00K-BRM

DOI: 10.1016/j.foodcont.2016.03.029

Abstract (EN): Nine plant infusions were assessed in terms of their polyphenolic compounds and antioxidant capacity properties by performing a "battery" of assays. Bioactive compounds (total phenolic and flavonoid content) were measured using spectrophotometric procedures and the total antioxidant capacity was determined by DPPH center dot-RSA, FRAP and DNA-based biosensor against the reactive oxygen species: HO center dot and H2O2. Although the optical methods are based on the donation of hydrogen or electrons between antioxidants and radicals, the DNA-based biosensor intends to simulate an in vivo assay by exposing DNA layer to biological ROS and antioxidants. In general, green and black tea showed higher polyphenolic content and antioxidant capacity evaluated by the described methods. All the analysed plant beverages showed to be a good source of bioactive compounds, particularly the green and black tea, peppermint and senna.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9