Journal
FOOD CHEMISTRY
Volume 233, Issue -, Pages 45-51Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.04.075
Keywords
Antioxidant assays; Pro-oxidant assays; Phenolic compounds; Blueberry extract; Ascorbic acid; Gallic acid; DNA
Funding
- national funds from Fundacao para a Ciencia e Tecnologia [UID/Multi/50016/2013, SFRH/BD/90867/2012, SFRH/BDE/103957/2014]
- Fundação para a Ciência e a Tecnologia [UID/Multi/50016/2013, SFRH/BDE/103957/2014, SFRH/BD/90867/2012] Funding Source: FCT
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Most of the fast in vitro assays proposed to determine the antioxidant capacity of a compound/extract lack either biological context or employ complex protocols. Therefore, the present work proposes the improvement of an agarose gel DNA electrophoresis in order to allow for a quantitative estimation of the antioxidant capacity of pure phenolic compounds as well as of a phenolic rich extract, while also considering their possible pro-oxidant effects. The result obtained demonstrated that the proposed method allowed for the evaluation of the protection of DNA oxidation [in the presence of hydrogen peroxide (H2O2) and an H2O2/iron (III) chloride (FeCl3) systems] as well as for the observation of pro-oxidant activities, with the measurements registering interclass correlation coefficients above 0.9. Moreover, this method allowed for the characterization of the antioxidant capacity of a blueberry extract while demonstrating that it had no perceived pro-oxidant effect. (C) 2017 Elsevier Ltd. All rights reserved.
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