| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541397 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Adenine and guanine were immobilized on glassy carbon electrode to develop a biosensor. ⺠Hydroxyl radical was used to promote oxidative damage on the purine-based biosensor. ⺠Antioxidants protect DNA bases from the damage. ⺠Antioxidant used were ascorbic acid, resveratrol, gallic, caffeic and coumaric acid. ⺠Biosensor was used for the evaluation of the antioxidant capacity of beverages.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M. Fátima Barroso, C. Delerue-Matos, M.B.P.P. Oliveira,