Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.22/2018
Título: Electrochemical evaluation of total antioxidant capacity of beverages using a purine-biosensor
Autor: Barroso, M. Fátima
Delerue-Matos, Cristina
Oliveira, M. Beatriz P. P.
Palavras-chave: Purine bases
Total antioxidant capacity (TAC)
Ascorbic acid
Phenolic acid
Reactive oxygen species (ROS)
Hydroxyl radical (OH.)
Biosensor
Data: 2012
Editora: Elsevier
Relatório da Série N.º: Food Chemistry; Vol.132, Issue 2
Resumo: In this paper, it was evaluated the total antioxidant capacity (TAC) of beverages using an electrochemical biosensor. The biosensor consisted on the purine base (guanine or adenine) electro-immobilization on a glassy carbon electrode surface (GCE). Purine base damage was induced by the hydroxyl radical generated by Fenton-type reaction. Five antioxidants were applied to counteract the deleterious effects of the hydroxyl radical. The antioxidants used were ascorbic acid, gallic acid, caffeic acid, coumaric acid and resveratrol. These antioxidants have the ability to scavenger the hydroxyl radical and protect the guanine and adenine immobilized on the GCE surface. The interaction carried out between the purinebase immobilized and the free radical in the absence and presence of antioxidants was evaluated by means of changes in the guanine and adenine anodic peak obtained by square wave voltammetry (SWV). The results demonstrated that the purine-biosensors are suitable for rapid assessment of TAC in beverages.
Peer review: yes
URI: http://hdl.handle.net/10400.22/2018
ISSN: 0308-8146
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S0308814611015251
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