کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10544077 | 963567 | 2005 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Peroxidase-based biosensor as a tool for a fast evaluation of antioxidant capacity of tea
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
Phenol compounds are significant constituents in vegetables and can be correlated with antioxidant capacity of plants. Thus, the relationship between total antioxidant activity (TAA) and total phenol content was evaluated by using a horseradish peroxidase-based biosensor. Antioxidant activities of tea were investigated by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging method. The anti-radical activity determined was based on IC50 values (IC50 represents the antioxidant concentration needed to reduce 50% of the initial amount of DPPH). Among the tested samples, black tea showed the best antioxidant effect. TAAs of the investigated tea samples were well correlated with phenol content, the correlation coefficients R being >0.9. According to these observations a simple reading of the biosensor is possible to find the TAA of tea samples, using this correlation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 92, Issue 3, September 2005, Pages 515-519
Journal: Food Chemistry - Volume 92, Issue 3, September 2005, Pages 515-519
نویسندگان
Lucilene Dornelles Mello, Armindo Antonio Alves, Denise Vazde Macedo, Lauro Tatsuo Kubota,