Discrimination of vicinal-diol-containing flavonoids and black teas by arrays of host–indicator ensembles

Abstract

Tea has attracted attention the world over because of its purported beneficial protective effects against many kinds of diseases. Based on the 'indicator displacement assay' mechanism, we report a series of dynamic three-component sensing ensembles for the discrimination of vicinal-diol-containing flavonoids and black tea extracts. The sensing arrays constructed in this paper are capable of quick analyses of vicinal-diol-containing flavonoids and the differentiation of black teas.

Recent Advances in Supramolecular Analytical Chemistry Using Optical Sensing

“…The sensing array constructed from dynamic three-component sensing ensembles (host–ML–PV, host–ARS–PV) allowed discrimination of both ginsenosides and ginsengs with 100% correct classification, and the cross-reactivity of these simple receptors was demonstrated by the corresponding loading plots (Figure ). Using the same suit of receptors, they also reported differentiation of vicinal-diol-containing flavonoids and black teas . The analytes were successfully classified with both two and three-dimensional LDA analysis.…”

Allosteric Indicator Displacement Enzyme Assay for a Cyanogenic Glycoside

“…[4] They have become popular as supramolecular sensors because of their advantages over traditional receptor/ spacer/reporter systems. [5] To date, a variety of IDAs have been introduced, such as colorimetric IDAs (C-IDA), fluorometric IDAs (F-IDA), metal complex IDAs (M-IDA), and enantiomeric IDAs (E-IDA). [6] Very recently, even a mechanically controlled indicator displacement assay (MC-IDA) has been presented by the groups of Anslyn and Ariga.…”

Discrimination of Flavonoids by a Hypothesis Free Sensor Array

“…Interest in teas arises that they too feature flavonoids with potential beneficial effects against cancer, diabetes, and oxidative stress. 2 The flavonoids do not only confer health benefits but also significantly influence and determine the flavor and color of red wine and tea. 3 Flavonoids are perhaps the most abundant polyphenols in our human diet.…”

“…Bioactive components in red wines are tannins, oligomers of flavonoids and nonflavonoids. Interest in teas arises that they too feature flavonoids with potential beneficial effects against cancer, diabetes, and oxidative stress . The flavonoids do not only confer health benefits but also significantly influence and determine the flavor and color of red wine and tea .…”