Electrochemical determination of antioxidant capacities in flavored waters by guanine and adenine biosensors

Kamel, Ayman H.; Moreira, Felismina T.C.; Delerue–Matos, Cristina; Sales, M. Goreti F.

doi:10.1016/j.bios.2008.06.007

Cited by 50 publications

(23 citation statements)

References 33 publications

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“…The correlation between AOP assay and total polyphenols had an R 2 =0.7464. If we compare these results with those obtained by Kamel et al [1], it can be observed that they are similar in spite of the different methodology used. They applied an electrochemical method in which they used a biosensor of guanine and adenine [1].…”

supporting

confidence: 48%

“…If we compare these results with those obtained by Kamel et al [1], it can be observed that they are similar in spite of the different methodology used. They applied an electrochemical method in which they used a biosensor of guanine and adenine [1]. In their work, the results ranged from 1.6 and 8.0 mg ascorbic acid/l (0.01 and 0.05 mM ascorbic acid or VCEAC).…”

supporting

confidence: 48%

“…Bottling and commercializing water represents an important sector of the world economy [1].There is now a greater awareness of the need and benefits of drinking water. Good hydration is essential for the proper functioning of the human body.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant Capacity of Commercial Flavored Waters

Luisa¹,

López-Froilán²,

Casado³

2017

AFSE

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Thirty two samples of flavored water commercialized in Spain were evaluated for their antioxidant capacities by three methods: AOP based in cupric ion reducing antioxidant capacity (CUPRAC), free radical scavenging capacity by N,N-dimethyl-p-phenylenediamine (DMPD), and total polyphenols content performed by Folin-Ciocalteu reagent. Flavored waters are a kind of soft drinks formulated with mineral or bottled water, flavorings (extracts, juices or aromas) and additives which mainly are acidifying agents and sweeteners. The samples were distinguished in three groups in function of the ingredient that provide the flavor. The antioxidant capacity was higher in waters with plant extracts followed by those with aromas and finally by waters with a small amount of juices. In spite of the low antioxidant capacity, regular use of flavored water could contribute substantially to the total of dietary antioxidants. This kind of drinks does not contain alcohol or stimulants and neither typically contain sugar. This represents a certain advantage over traditional soft drinks.

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supporting

confidence: 48%

supporting

confidence: 48%

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Antioxidant Capacity of Commercial Flavored Waters

Luisa¹,

López-Froilán²,

Casado³

2017

AFSE

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“…Several electrochemical biosensors with immobilized layer of DNA have been reported for the determination of electroactive and non-electroactive compounds interacting with DNA, detection of specific sequence of DNA and monitoring of DNA integrity 11 . These findings have directed the applications of DNA biosensors in clinical diagnostics, forensic and biomedical applications.…”

Section: Current Scenariomentioning

confidence: 99%

Development of Electrochemical DNA Biosensors-A Review

2015

Chem Sci Trans

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Electrochemical DNA biosensors are used widely due to its sensitivity, accessibility and accuracy. This electrochemical era in DNA biosensors took almost three decades for its development and application. Purine bases in the DNA namely guanine and adenine oxidizes at the working electrode during application of a positive potential. This property of DNA has been utilized in electrochemical DNA biosensors in various fields from the clinical diagnostics, biomedical, forensic applications till environmental studies. With the use of nanotechnology, various nanomaterials have been utilized over the past years in order to increase the sensitivity of the biosensor. A clear understanding on the DNA immobilization strategy is required for sensor preparation for its various applications. A detailed account on the initial developments till current scenario in electrochemical DNA biosensors have been provided in order to understand the basics of electrochemical DNA biosensor and its application in developing a DNA biosensor.

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“…Independently the working electrodes with chemically modified surfaces have been developed. Modification of carbon electrodes [8,59,60], carbon-paste electrodes [38,61] or polypyrrol electrode [62,63] were described for determination of antioxidants in various types of samples, most often using the complex of nickel phthalocyanine or various polymers. In contrast to chromatography, the electrochemical methods can have the drawback of insufficient selectivity of determination in analyses of antioxidant mixtures.…”

Section: Central European Journal Of Chemistrymentioning

confidence: 99%

Differentiation between phenol- and amino-substances in voltammetry determination of synthetic antioxidants in oils

et al. 2010

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Abstract:The paper describes a method of voltammetric determination of antioxidants in lubricating oils developed with the use of Linear Sweep Voltammetry (LSV) and Fast Scan Differential Pulse Voltammetry (FSDPV). Experimental conditions have been found for simultaneous determination of phenol-based antioxidants and amino-antioxidants: the phenols can be electrochemically oxidized using the polarisation of gold disc electrode (AuDE) in the potential range of 0-1400 mV in 0.2 M H 2 SO 4 in the presence of ethanol and acetonitrile at the ratio of 3:1. Secondary aromatic amines can be determined directly in this supporting electrolyte; the presence of phenolic antioxidants does not interfere with this analysis. On the other hand, secondary aromatic amines interfere with the determination of phenolic substances; therefore, the amines present have to be eliminated in a suitable way. A procedure for masking the aromatic amines using their reaction with nitrous acid has been suggested and optimised. The nitrosamines thus formed can be used for sensitive and selective determination of amino-antioxidants by means of cathodic reduction on the hanging mercury drop electrode (HMDE) using Fast Scan Differential Pulse Voltammetry. The method was applied in analysis of real samples of lubricating oils. © Versita Sp. z o.o.

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Electrochemical determination of antioxidant capacities in flavored waters by guanine and adenine biosensors

Cited by 50 publications

References 33 publications

Antioxidant Capacity of Commercial Flavored Waters

Antioxidant Capacity of Commercial Flavored Waters

Development of Electrochemical DNA Biosensors-A Review

Differentiation between phenol- and amino-substances in voltammetry determination of synthetic antioxidants in oils

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