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

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Abstract

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 α-tocopherol, β-carotene, quercetin, kaempferol and myricetin, as well as various tea extracts. Reactive oxygen species were generated using a model cleavage mixture composed of 5×10−7 M [Cu(phen)2]2+ as the catalyst, 1×10−3 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.

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Acknowledgement

This work was supported by the Grant Agency VEGA of the Slovak Republic (Grant No. 1/9253/02) and by the Ministry of Agriculture of the Slovak Republic (Project No. 27–26 /99). Authors’ thanks to S. Bachratá and M. Varga for their technical assistance.

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Authors and Affiliations

  1. Department of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, 81237, Bratislava, Slovakia

    Adriana Ferancová, Elena Korgová & Ján Labuda

  2. Food Research Institute Bratislava, Biocentre Modra, 90001, Modra, Slovakia

    Ľudmila Heilerová & Stanislav Šilhár

  3. FACH, 08060, Prešov, Slovakia

    Ivan Štepánek

Authors
  1. Adriana Ferancová
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  2. Ľudmila Heilerová
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  3. Elena Korgová
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  4. Stanislav Šilhár
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  5. Ivan Štepánek
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  6. Ján Labuda
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Corresponding authors

Correspondence to Adriana Ferancová or Ján Labuda.

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Ferancová, A., Heilerová, Ľ., Korgová, E. et al. Anti/pro-oxidative properties of selected standard chemicals and tea extracts investigated by DNA-based electrochemical biosensor. Eur Food Res Technol 219, 416–420 (2004). https://doi.org/10.1007/s00217-004-1001-7

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  • DOI: https://doi.org/10.1007/s00217-004-1001-7

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