Evaluation of antioxidant activity of chlorogenic acids and coffee extracts by an electrochemical DNA-based biosensor.
3,4-diCQA (PubChem CID 5281780)
3,5-diCQA (PubChem CID 6474310)
3-CQA (PubChem CID 1794427)
4,5-diCQA (PubChem CID 6474309)
4-CQA (PubChem CID 9798666)
5-CQA (PubChem CID 5280633)
Antioxidant activity
CFA (PubChem CID 689043)
Chlorogenic acids
Coffee extracts
Electrochemical DNA-based biosensor
Oxidative DNA degradation
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
24 Apr 2020
24 Apr 2020
Historique:
received:
29
11
2019
revised:
20
03
2020
accepted:
09
04
2020
pubmed:
11
5
2020
medline:
11
5
2020
entrez:
11
5
2020
Statut:
aheadofprint
Résumé
Sensitivity of dsDNA structure towards OH radicals as the pro-oxidants has been utilized as the detection principle of an analytical procedure applied for the first time to the evaluation of antioxidant activity (AOA) of 6 chlorogenic acids (CGAs) and extracts of 10 coffees. A nanostructured electrochemical DNA-based biosensor was prepared using a commercial electrode assembly and treated in the DNA cleavage agent formed by the Fenton type reaction. An addition of CGAs and aqueous coffee extracts significantly diminishes the degree of DNA degradation determined using cyclic voltammetry (CV) with the redox indicator [Fe(CN)
Identifiants
pubmed: 32387938
pii: S0308-8146(20)30649-X
doi: 10.1016/j.foodchem.2020.126787
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
126787Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.