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Total antioxidant capacity of plant infusions: Assessment using electrochemical DNA-based biosensor and spectrophotometric methods

2016-10Journal article Restricted access
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dc.contributor.authorBarroso, M. Fátima
dc.contributor.authorRamalhosa, Maria João
dc.contributor.authorAlves, Rita C.
dc.contributor.authorDias, Alexandra
dc.contributor.authorSoares, Cristina M. D.
dc.contributor.authorOliva-Teles, M. Teresa
dc.contributor.authorDelerue-Matos, Cristina
dc.date.accessioned2017-01-11T12:02:56Z
dc.date.embargo2115-02
dc.date.issued2016-10
dc.description.abstractNine plant infusions were assessed in terms of their polyphenolic compounds and antioxidant capacity properties by performing a “battery” of assays. Bioactive compounds (total phenolic and flavonoid content) were measured using spectrophotometric procedures and the total antioxidant capacity was determined by DPPHradical dot-RSA, FRAP and DNA-based biosensor against the reactive oxygen species: HOradical dot and H2O2. Although the optical methods are based on the donation of hydrogen or electrons between antioxidants and radicals, the DNA-based biosensor intends to simulate an in vivo assay by exposing DNA layer to biological ROS and antioxidants. In general, green and black tea showed higher polyphenolic content and antioxidant capacity evaluated by the described methods. All the analysed plant beverages showed to be a good source of bioactive compounds, particularly the green and black tea, peppermint and senna.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.foodcont.2016.03.029pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.22/9199
dc.language.isoengpt_PT
dc.publisherElsevierpt_PT
dc.relation.ispartofseriesFood Control;Vol. 68
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S0956713516301359pt_PT
dc.subjectPlant infusionspt_PT
dc.subjectTotal antioxidant capacitypt_PT
dc.subjectBioactive compoundspt_PT
dc.subjectDNA-based biosensorpt_PT
dc.subjectReactive oxygen speciespt_PT
dc.titleTotal antioxidant capacity of plant infusions: Assessment using electrochemical DNA-based biosensor and spectrophotometric methodspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage161pt_PT
oaire.citation.startPage153pt_PT
oaire.citation.titleFood Controlpt_PT
oaire.citation.volume68pt_PT
person.familyNamede Sá Barroso
person.familyNameRamalhosa
person.familyNameAlves
person.familyNameDelerue-Matos
person.givenNameMaria de Fátima
person.givenNameMaria João
person.givenNameRita C.
person.givenNameCristina
person.identifier.ciencia-idAF16-22E5-5EBD
person.identifier.ciencia-id421A-C491-F45B
person.identifier.ciencia-id9A1A-43FB-5C27
person.identifier.orcid0000-0001-9011-5992
person.identifier.orcid0000-0002-1951-3557
person.identifier.orcid0000-0002-5053-513X
person.identifier.orcid0000-0002-3924-776X
person.identifier.ridD-8293-2013
person.identifier.ridI-9081-2012
person.identifier.ridD-4990-2013
person.identifier.scopus-author-id25631648000
person.identifier.scopus-author-id35488836000
person.identifier.scopus-author-id7102691286
person.identifier.scopus-author-id6603741848
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication3d701c85-4580-4614-be6d-5a1abc8cf729
relation.isAuthorOfPublicationda678924-3a20-496e-bc38-a9e2b39399b8
relation.isAuthorOfPublication4b5cf5a1-8445-4d6a-ac30-5fbee0326269
relation.isAuthorOfPublication09f6a7bd-2f15-42b0-adc5-04bd22210519
relation.isAuthorOfPublication.latestForDiscovery09f6a7bd-2f15-42b0-adc5-04bd22210519

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