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Assessment of the antioxidant capacity of commercial coffee using conventional optical and chromatographic methods and an innovative electrochemical DNA-based biosensor

2023-08-24Journal article Open access
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dc.contributor.authorMorais, Stephanie L.
dc.contributor.authorRede, Diana
dc.contributor.authorRamalhosa, Maria João
dc.contributor.authorCorreia, Manuela
dc.contributor.authorSantos, Marlene
dc.contributor.authorDelerue-Matos, Cristina
dc.contributor.authorMoreira, Manuela M.
dc.contributor.authorSoares, Cristina
dc.contributor.authorBarroso, Maria Fátima
dc.date.accessioned2023-09-18T15:50:51Z
dc.date.available2023-09-18T15:50:51Z
dc.date.issued2023-08-24
dc.description.abstractAs one of the most popular beverages in the world, coffee is a rich source of non-enzymatic bioactive compounds with antioxidant capacity. In this study, twelve commercial coffee beverages found in local Portuguese markets were assessed to determine their total phenolic and flavonoid contents, as well as their antioxidant capacity, by conventional optical procedures, namely, ferric reducing antioxidant power and DPPH-radical scavenging assay, and non-conventional procedures such as a homemade DNA-based biosensor against two reactive radicals: HO• and H2O2. The innovative DNA-based biosensor comprised an adenine-rich oligonucleotide adsorbed onto a carbon paste electrode. This method detects the different peak intensities generated by square-wave voltammetry based on the partial damage to the adenine layer adsorbed on the electrode surface by the free radicals in the presence/absence of antioxidants. The DNA-based biosensor against H2O2 presented a higher DNA layer protection compared with HO• in the presence of the reference gallic acid. Additionally, the phenolic profiles of the twelve coffee samples were assessed by HPLC-DAD, and the main contributors to the exhibited antioxidant capacity properties were caffeine, and chlorogenic, protocatechuic, neochlorogenic and gallic acids. The DNA-based sensor used provides reliable and fast measurements of antioxidant capacity, and is also cheap and easy to construct.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMorais, S. L., Rede, D., Ramalhosa, M. J., Correia, M., Santos, M., Delerue-Matos, C., Moreira, M. M., Soares, C., & Barroso, M. F. (2023). Assessment of the Antioxidant Capacity of Commercial Coffee Using Conventional Optical and Chromatographic Methods and an Innovative Electrochemical DNA-Based Biosensor. Biosensors, 13(9), Artigo 9. https://doi.org/10.3390/bios13090840pt_PT
dc.identifier.doi10.3390/bios13090840pt_PT
dc.identifier.eissn2079-6374
dc.identifier.urihttp://hdl.handle.net/10400.22/23551
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2079-6374/13/9/840pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCoffeept_PT
dc.subjectBioactive compoundspt_PT
dc.subjectDNA-based biosensorpt_PT
dc.subjectHPLC-DADpt_PT
dc.subjectReactive oxygen speciespt_PT
dc.subjectTotal antioxidant capacitypt_PT
dc.titleAssessment of the antioxidant capacity of commercial coffee using conventional optical and chromatographic methods and an innovative electrochemical DNA-based biosensorpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage20pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleBiosensorspt_PT
oaire.citation.volume13(9)pt_PT
person.familyNameSantos
person.givenNameMarlene
person.identifier1508370
person.identifier.ciencia-id8311-B967-31C4
person.identifier.orcid0000-0001-5020-5942
person.identifier.scopus-author-id57110502000
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication8ce9ee39-a4c6-46ae-99e2-49397b550f1b
relation.isAuthorOfPublication.latestForDiscovery8ce9ee39-a4c6-46ae-99e2-49397b550f1b

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