Electrochemical biosensors as a tool for antioxidant capacity assessment

Prieto‐Simón, Beatriz; Cortina, María Angélica del Valle de la; Campàs, Mònica; Calas‐Blanchard, Carole

doi:10.1016/j.snb.2007.08.004

Cited by 86 publications

(49 citation statements)

References 67 publications

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“…These enzymes offer the advantages of being stable and in some situations do not require coenzymes or cofactors. There are several reviews and books referring to antioxidant and antioxidant capacity determination by biosensors [72,[101][102][103][104].…”

Section: Biosensors Methodsmentioning

confidence: 99%

Methods for Total Antioxidant Activity Determination: A Review

Pisoschi¹,

Negulescu²

2012

Biochem & Anal Biochem

307

302

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Section: Biosensors Methodsmentioning

confidence: 99%

Methods for Total Antioxidant Activity Determination: A Review

Pisoschi¹,

Negulescu²

2012

Biochem & Anal Biochem

307

302

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“…The total antioxidant capacity (TAC) of culture filtrate was spectrophotometrically determined by the phosphomolybdenum assay using the method described by Prieto et al [25]. The antioxidant capacity of each sample was expressed as Ascorbic Acid (AA) equivalent using the following linear equation established using ascorbic acid (Figure 1) as standard: (A=0.0037C+0.0343; R 2 =0.991) where A is the absorbance at 695 nm and C the concentration as ascorbic acid equivalent (µg/ml) [26].…”

Section: Total Antioxidant Capacity (Tac)mentioning

confidence: 99%

“…The total antioxidant capacity (TAC) of culture supernatant of B. firmicutes was determined by the phosphomolybdenum assay using the method described by Prieto et al [25]. As shown in Figure 1 that the total (TAC) compounds in the culture supernatant is 2.5 mg/ml of culture medium.…”

Section: Total Antioxidant Capacity (Tac)mentioning

confidence: 99%

A novel antioxidant and antimicrobial compound produced by Bacillus firmicutes

Ahmed¹,

Jambi²

2018

biomedicalresearch

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In this study, antioxidant and antimicrobial compounds were produced from a dates seeds powder containing medium by B. firmicutes, a bacterial strain isolated from Al-Ain Alhara hot springs located in Gazan area in Saudi Arabia. The Total Antioxidant Capacity (TAC) of culture supernatant of B. firmicutes by the phosphomolybdenum was 2.5 mg/ml of culture medium, the total phenolic compounds is 5.3 mg/ml of culture medium and radical scavenging activity was done by DPPH. The greatest scavenging rate of antioxidants was 60%. In addition, its antibacterial activity was performed after treatment the culture medium with methanol or ethyl acetate. As antimicrobial ethyl acetate, extract is more effective than methanol. In both ethyl acetate and methanol extract the highest antibacterial activity was observed against E. faecalis with a maximum diameter inhibition zone of 25 mm, 15 mm respectively while, the lowest activity was detected against P. aeruginosa with inhibition diameter zone 14 mm and 10 mm respectively. Analysis by Thin Layer Chromatography (TLC) for ethyl acetate and methanol extracts revealed the presence one spot in the front in ethyl acetate while the spot of methanol come latter and maybe have another spot. The molecular mass of ethyl acetate extract was 304.53 m/z and methanol extract was 701.57 m/z as determined by MS.

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“…15 Appropriate evaluations of the antioxidant capacity of various food products are difficult, and should not only quantify the chemical composition of each sample, such as flavonoids and phenolic compounds detected by HPLC. 16 A more physiologically relevant alternative is to quantify the antioxidant capacity by the sample interaction with different reactive oxygen species (ROS) that are generated in situ (using enzymatic or chemical reactions) 17 or commercially available free radicals (such as ABTS or DPPH 18 ). The critical factors that affect the reliability of any antioxidant capacity estimation are the generation of unstable ROS and quantification of the analytical signal.…”

Section: Introductionmentioning

confidence: 99%

Low-interferences Determination of the Antioxidant Capacity in Fruits Juices Based on Xanthine Oxidase and Mediated Amperometric Measurements in the Reduction Mode

et al. 2016

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A low-interferences enzymatic sensor for evaluating the antioxidant capacity was developed. Xanthine oxidase was used to produce superoxide radicals that spontaneously dismutate to hydrogen peroxide. Low xanthine concentrations were used to minimize the rapid dismutation of the superoxide radical before its fast reaction with antioxidants. The sensor operates in the reduction mode, and evaluations with low interferences of the antioxidant capacity are based on the detection of remaining hydrogen peroxide using Prussian blue electrodes at low potentials. The linear calibration graph is between 2 -10 μM ascorbic acid. No interferences were observed from easily oxidisable substances including uric acid, which is produced in the enzymatic reaction or other substances usually found in foods. The method was used to evaluate the antioxidant capacity in different real juice samples.

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Electrochemical biosensors as a tool for antioxidant capacity assessment

Cited by 86 publications

References 67 publications

Methods for Total Antioxidant Activity Determination: A Review

Methods for Total Antioxidant Activity Determination: A Review

A novel antioxidant and antimicrobial compound produced by Bacillus firmicutes

Low-interferences Determination of the Antioxidant Capacity in Fruits Juices Based on Xanthine Oxidase and Mediated Amperometric Measurements in the Reduction Mode

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