Journal of Analytical Chemistry

, Volume 72, Issue 4, pp 382–389 | Cite as

Chronoamperometric evaluation of the antioxidant capacity of tea on a polyquercetin-modified electrode

  • G. K. ZiyatdinovaEmail author
  • E. V. Kozlova
  • H. C. Budnikov


It was established that the components of tea are oxidized on a glassy carbon electrode modified with carbon nanotubes and electropolymerized quercetin in a phosphate buffer solution (pH 7.0) as a supporting electrolyte under conditions of differential pulse voltammetry. The oxidation potentials of the individual phenolic antioxidants of tea (gallic acid, rutin, quercetin, catechin, epigallocatechin gallate, and tannin) on the modified electrode were found. A method for the chronoamperometric determination of the antioxidant capacity (AOC) of tea was developed based on the oxidation of tea antioxidants at a potential of 0.20 V. The AOC of tea was evaluated using а difference between the oxidation currents of the analyte and a supporting electrolyte after 50 s of electrolysis in terms of gallic acid. The analytical range of gallic acid was 0.25‒750 μM with a detection limit of 0.063 μM. Positive correlations of the AOC with antioxidant activity in a reaction with 2,2-diphenyl-1-picrylhydrazyl and the total phenolic content were found (r = 0.700 and 0.647 at r crit = 0.396, respectively).


chronoamperometry chemically modified electrodes electropolymerized materials antioxidant capacity food analysis 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Harbowy, M.E. and Balentine, D.A., Crit. Rev. Plant Sci., 1997, vol. 16, p. 415.CrossRefGoogle Scholar
  2. 2.
    Ziyatdinova, G.K. and Budnikov, H.C., Russ. Chem. Rev., 2015, vol. 84, no. 2, p. 194.CrossRefGoogle Scholar
  3. 3.
    McKay, D.L. and Blumberg, J.B., J. Am. Coll. Nutr., 2002, vol. 21, no. 1, p. 1.CrossRefGoogle Scholar
  4. 4.
    Dufresne, C.J. and Farnworth, E.R., J. Nutr. Biochem., 2001, vol. 12, no. 7, p. 404.CrossRefGoogle Scholar
  5. 5.
    ISO 14502-1:2005. Determination of Substances Characteristic of Green and Black Tea. Part 1: Content of Total Polyphenols in Tea. Colorimetric Method Using Folin–Ciocalteu Reagent.Google Scholar
  6. 6.
    Fu, L., Xu, B.-T., Gan, R.-Y., Zhang, Y., Xu, X.-R., Xia, E.-Q., and Li, H.-B., Int. J. Mol. Sci., 2011, vol. 12, no. 4, p. 2112.CrossRefGoogle Scholar
  7. 7.
    Langley-Evans, S.C., Int. J. Food Sci. Nutr., 2000, vol. 51, no. 3, p. 181.CrossRefGoogle Scholar
  8. 8.
    Pellegrini, N., Serafini, M., Colombi, B., Del Rio, D., Salvatore, S., Bianchi, M., and Brighenti, F., J. Nutr., 2003, vol. 133, no. 9, p. 2812.Google Scholar
  9. 9.
    Roy, M.K., Koide, M., Rao, T.P., Okubo, T., Ogasawara, Y., and Juneja, L.R., Int. J. Food Sci. Nutr., 2010, vol. 61, no. 2, p. 109.CrossRefGoogle Scholar
  10. 10.
    Chan, E.W.C., Soh, E.Y., Tie, P.P., and Law, Y.P., Pharmacogn. Res., 2011, vol. 3, no. 4, p. 266.CrossRefGoogle Scholar
  11. 11.
    Chan, E.W.C., Lim, Y.Y., and Chew, Y.L., Food Chem., 2007, vol. 102, no. 4, p. 1214.CrossRefGoogle Scholar
  12. 12.
    Blasco, A.J., Rogerio, M.C., Gonzalez, M.C., and Escarpa, A., Anal. Chim. Acta, 2005, vol. 539, nos. 1–2, p. 237.CrossRefGoogle Scholar
  13. 13.
    Abdullin, I.F., Turova, E.N., Budnikov, G.K., J. Anal. Chem., 2001, vol. 56, vol. 6, p. 557.CrossRefGoogle Scholar
  14. 14.
    Ziyatdinova, G., Nizamova, A., and Budnikov, H., Food Anal. Methods, 2011, vol. 4, no. 3, p. 334.CrossRefGoogle Scholar
  15. 15.
    Ziyatdinova, G.K., Nizamova, A.M., Budnikov, G.K., Butlerovskie Soobshch., 2011, vol. 24, no. 4, p. 72.Google Scholar
  16. 16.
    Brainina, Kh.Z., Ivanova, A.V., Sharafutdinova, E.N., Lozovskaya, E.L., and Shkarina, E.I., Talanta, 2007, vol. 71, no. 1, p. 13.CrossRefGoogle Scholar
  17. 17.
    Kilmartin, P.A. and Hsu, C.F., Food Chem., 2003, vol. 82, no. 1, p. 501.CrossRefGoogle Scholar
  18. 18.
    Roginsky, V., Barsukova, T., Hsu, C.F., and Kilmartin, P.A., J. Agric. Food Chem., 2003, vol. 51, no. 19, p. 5798.CrossRefGoogle Scholar
  19. 19.
    Ziyatdinova, G.K., Nizamova, A.M., Aituganova, I.I., and Budnikov, G.K., J. Anal. Chem., 2013, vol. 68, no. 2, p. 132.CrossRefGoogle Scholar
  20. 20.
    Tufan, A.N., Baki, S., Güçlü, K., Özyürek, M., and Apak, R., J. Agric. Food Chem., 2014, vol. 62, no. 29, p. 7111.CrossRefGoogle Scholar
  21. 21.
    Novak, I., Šeruga, M., and Komorsky-Lovrić, Š., Food Chem., 2010, vol. 122, no. 4, p. 1283.CrossRefGoogle Scholar
  22. 22.
    Komorsky-Lovrić, Š. and Novak, I., Collect. Czech. Chem. Commun., 2009, vol. 74, no. 10, p. 1467.CrossRefGoogle Scholar
  23. 23.
    Guo, D., Zheng, D., Mo, G., and Ye, J., Electroanalysis, 2009, vol. 21, no. 6, p. 762.CrossRefGoogle Scholar
  24. 24.
    Buratti, S., Scampicchio, M., Giovanelli, G., and Mannino, S., Talanta, 2008, vol. 75, no. 1, p. 312.CrossRefGoogle Scholar
  25. 25.
    Andlauer, W. and Héritier, J., Food Chem., 2011, vol. 125, no. 4, p. 1517.CrossRefGoogle Scholar
  26. 26.
    Brand-Williams, W., Cuvelier, M.E., and Berset, C., LWT—Food Sci. Technol., 1995, vol. 28, no. 1, p. 25.Google Scholar
  27. 27.
    Tea and Tea Products: Chemistry and Health-Promoting Properties, Ho, C.-T., Lin, J.-K., and Shahidi, F., Eds., Boca Raton: CRC, 2008.Google Scholar
  28. 28.
    Souza, L.P., Calegari, F., Zarbin, A.J.G., Marcolino-Júnior, L.H., and Bergamini, M.F., J. Agric. Food Chem., 2011, vol. 59, no. 14, p. 7620.CrossRefGoogle Scholar
  29. 29.
    Ziyatdinova, G., Kozlova, E., and Budnikov, H., Food Chem., 2016, vol. 196, p. 405.CrossRefGoogle Scholar
  30. 30.
    Abdel-Hamid, R. and Newair, E.F., J. Electroanal. Chem., 2013, vol. 704, p. 32.CrossRefGoogle Scholar
  31. 31.
    Tashkhourian, J. and Nami-Ana, S.F., Mater. Sci. Eng., vol. 52, p. 103.Google Scholar
  32. 32.
    Kosińska, A. and Andlauer, W., in Processing and Impact on Antioxidants in Beverages, Preedy, V., Ed., Amsterdam: Elsevier, 2014, p. 109.Google Scholar
  33. 33.
    Bhuyan, L.P., Borah, P., Bordoloi, C., Das, A.K., Sabhapondit, S., and Hazarika, M., Two Bud., 2012, vol. 59, no. 2, p. 22.Google Scholar

Copyright information

© Pleiades Publishing, Ltd. 2017

Authors and Affiliations

  • G. K. Ziyatdinova
    • 1
    Email author
  • E. V. Kozlova
    • 1
  • H. C. Budnikov
    • 1
  1. 1.A.M. Butlerov Institute of ChemistryKazan Federal UniversityKazan, TatarstanRussia

Personalised recommendations