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Evaluation of antioxidant activity of chlorogenic acids and coffee extracts by an electrochemical DNA-based biosensor.

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Title: Evaluation of antioxidant activity of chlorogenic acids and coffee extracts by an electrochemical DNA-based biosensor.
Authors: Tomac, Ivana1 (AUTHOR) itomac@ptfos.hr, Šeruga, Marijan1 (AUTHOR) marijanseruga@gmail.com, Labuda, Jan2 (AUTHOR) jan.labuda@stuba.sk
Source: Food Chemistry. Sep2020, Vol. 325, pN.PAG-N.PAG. 1p.
Subjects: Chlorogenic acid, Coffee, Caffeic acid, Haber-Weiss reaction, Green bean, Cyclic voltammetry
Abstract: • For the first time, AOA of chlorogenic acids evaluated by the DNA-based biosensor. • Effective procedure for the evaluation of AOA of coffee samples. • Chlorogenic acids and coffee extracts diminish the DNA degradation by OH radicals. • Mechanism of a DNA protection by chlorogenic acids was proposed. • Influence of the CGAs chemical structure on their AOA was characterized. 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) 6 3−/4−. 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. [ABSTRACT FROM AUTHOR]
Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 143460663
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  Label: Title
  Group: Ti
  Data: Evaluation of antioxidant activity of chlorogenic acids and coffee extracts by an electrochemical DNA-based biosensor.
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  Data: <searchLink fieldCode="AR" term="%22Tomac%2C+Ivana%22">Tomac, Ivana</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> itomac@ptfos.hr</i><br /><searchLink fieldCode="AR" term="%22Šeruga%2C+Marijan%22">Šeruga, Marijan</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> marijanseruga@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Labuda%2C+Jan%22">Labuda, Jan</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> jan.labuda@stuba.sk</i>
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  Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. Sep2020, Vol. 325, pN.PAG-N.PAG. 1p.
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  Data: <searchLink fieldCode="DE" term="%22Chlorogenic+acid%22">Chlorogenic acid</searchLink><br /><searchLink fieldCode="DE" term="%22Coffee%22">Coffee</searchLink><br /><searchLink fieldCode="DE" term="%22Caffeic+acid%22">Caffeic acid</searchLink><br /><searchLink fieldCode="DE" term="%22Haber-Weiss+reaction%22">Haber-Weiss reaction</searchLink><br /><searchLink fieldCode="DE" term="%22Green+bean%22">Green bean</searchLink><br /><searchLink fieldCode="DE" term="%22Cyclic+voltammetry%22">Cyclic voltammetry</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: • For the first time, AOA of chlorogenic acids evaluated by the DNA-based biosensor. • Effective procedure for the evaluation of AOA of coffee samples. • Chlorogenic acids and coffee extracts diminish the DNA degradation by OH radicals. • Mechanism of a DNA protection by chlorogenic acids was proposed. • Influence of the CGAs chemical structure on their AOA was characterized. 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) 6 3−/4−. 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. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1016/j.foodchem.2020.126787
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      – Code: eng
        Text: English
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      – SubjectFull: Chlorogenic acid
        Type: general
      – SubjectFull: Coffee
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      – SubjectFull: Caffeic acid
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      – SubjectFull: Haber-Weiss reaction
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      – SubjectFull: Cyclic voltammetry
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      – TitleFull: Evaluation of antioxidant activity of chlorogenic acids and coffee extracts by an electrochemical DNA-based biosensor.
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            NameFull: Tomac, Ivana
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            NameFull: Šeruga, Marijan
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            – D: 30
              M: 09
              Text: Sep2020
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              Y: 2020
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