Anti/pro-oxidative properties of selected standard chemicals and tea extracts investigated by DNA-based electrochemical biosensor

被引：29

作者：

Ferancová, A

Heilerová, L

Korgová, E

Silhár, S

Stepánek, I

Labuda, J

机构：

[1] Slovak Univ Technol Bratislava, Fac Chem & Food Technol, Dept Analyt Chem, Bratislava 81237, Slovakia

[2] Food Res Inst Bratislava, Bioctr Modra, Modra 90001, Slovakia

[3] FACH, Presov 08060, Slovakia

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2004年 / 219卷 / 04期

关键词：

antioxidants; alpha-tocopherol; beta-Carotene; flavonoids; tea; DNA biosensor; 2,2 '-diphenyl-1-picrylhydrazyl radical;

D O I：

10.1007/s00217-004-1001-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A DNA-modified screen-printed carbon electrode and the [Co(phen)(3)](3+) complex as an electrochemical DNA marker were used for the evaluation of anti/pro-oxidative properties of alpha-tocopherol, beta-carotene, quercetin, kaempferol and myricetin, as well as various tea extracts. Reactive oxygen species were generated using a model cleavage mixture composed of 5x10(-7) M [Cu(phen)(2)](2+) as the catalyst, 1x10(-3) M ascorbic acid as the chemical reductant and air oxygen as the natural oxidant. The antioxidative activity of standard chemicals increases with their concentration, reaching a maximum where prooxidative behaviour becomes of importance. Antioxidative effects of tea exctracts varied with the temperature of their preparation. Similar results were obtained by the 2, 2'-diphenyl-1-picrylhydrazyl free radical method.

引用

页码：416 / 420

页数：5

共 31 条

[1] Green tea catechins partially protect DNA from (.)OH radical-induced strand breaks and base damage through fast chemical repair of DNA radicals [J].