基于电化学DNA生物传感器对绿原酸和咖啡提取物抗氧化活性的评估。
Evaluation of antioxidant activity of chlorogenic acids and coffee extracts by an electrochemical DNA-based biosensor.
作者信息
Tomac Ivana, Šeruga Marijan, Labuda Jan
机构信息
Department of Applied Chemistry and Ecology, Faculty of Food Technology, University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia.
出版信息
Food Chem. 2020 Apr 24;325:126787. doi: 10.1016/j.foodchem.2020.126787.
Sensitivity of dsDNA structure towards OH radicals as the pro-oxidants has been utilized as the detection principle of an analytical procedure applied for the first time to the evaluation of antioxidant activity (AOA) of 6 chlorogenic acids (CGAs) and extracts of 10 coffees. A nanostructured electrochemical DNA-based biosensor was prepared using a commercial electrode assembly and treated in the DNA cleavage agent formed by the Fenton type reaction. An addition of CGAs and aqueous coffee extracts significantly diminishes the degree of DNA degradation determined using cyclic voltammetry (CV) with the redox indicator [Fe(CN)]. The AOA decreases in order caffeic acid, CFA, >caffeoylquinic acids, CQAs, >dicaffeoylquinic acids, diCQAs, exhibiting the relative portion of survived DNA of about 71%, 70% and 69%, respectively, and of about 72% for C. robusta, Cherry, India (green bean) to 49% for Nescafé Espresso. Mechanisms of antioxidative properties are discussed.
双链DNA结构对作为促氧化剂的羟基自由基的敏感性已被用作一种分析方法的检测原理，该方法首次应用于评估6种绿原酸（CGAs）和10种咖啡提取物的抗氧化活性（AOA）。使用商业电极组件制备了一种基于纳米结构电化学DNA的生物传感器，并在由芬顿型反应形成的DNA裂解剂中进行处理。添加CGAs和咖啡水提取物可显著降低使用带有氧化还原指示剂[Fe(CN)]的循环伏安法（CV）测定的DNA降解程度。AOA按以下顺序降低：咖啡酸，CFA，>咖啡酰奎尼酸，CQAs，>二咖啡酰奎尼酸，二CQAs，分别显示存活DNA的相对比例约为71%、70%和69%，以及对于罗布斯塔咖啡、樱桃、印度（生豆）约为72%至雀巢意式浓缩咖啡的49%。讨论了抗氧化性能的机制。
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