Improving Fenton-like system with Catechin, an environmental-friendly polyphenol: Effects and mechanism

Fang, Zhongyi; Zhao, Jinxin; Li, Yuan; Wang, Yu; Qiu, Tianyi; Wu, Yanlin; Dong, Wenbo; Mailhot, Gilles

doi:10.1016/j.cej.2020.127946

Cited by 27 publications

(5 citation statements)

References 35 publications

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“…In order to further explore the role of O 2 ˙ − in this system, CHCl 3 is utilized as the scavenger of O 2 ˙ − ( K O 2 ˙ − ,CHCl 3 = 1 × 10 9 M −1 S −1 ). 43 However, after adding different concentrations of CHCl 3 into the PDS/HCO 3 − /Cu 2+ system as shown in Fig. 3d, the degradation of CR has not been affected at all, indicating that O 2 ˙ − is not the ROS in the degradation of CR.…”

Section: Resultsmentioning

confidence: 89%

Strongly enhanced persulfate activation by bicarbonate accelerated Cu(iii)/Cu(i) redox cycles

Zhang,

Wang,

et al. 2024

Environ. Sci.: Water Res. Technol.

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Section: Resultsmentioning

confidence: 89%

Strongly enhanced persulfate activation by bicarbonate accelerated Cu(iii)/Cu(i) redox cycles

Zhang,

Wang,

et al. 2024

Environ. Sci.: Water Res. Technol.

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“…All three functions of GA contribute to the MP oxidation as observed in GA-containing meat. In addition, this study provides useful experimental methodologies to study the roles of other polyphenols in complex sample systems involving Fenton reagents, which are highly relevant to food chemistry, , environmental remediation, ,, and medical sciences. , …”

Section: Resultsmentioning

confidence: 99%

Mechanistic Insights into Myofibrillar Protein Oxidation by Fenton Chemistry Regulated by Gallic Acid

Wang

et al. 2023

J. Agric. Food Chem.

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Gallic acid (GA, 3,4,5-trihydroxybenzoic acid) is a widely used natural food additive of interest to food chemistry researchers, especially regarding its effects on myofibrillar protein (MP) oxidation. However, existing studies regarding MP oxidation by GA-combined with Fenton reagents are inconsistent, and the detailed mechanisms have not been fully elucidated. This work validated hydroxyl radical (HO • ) as the primary oxidant for MP carbonylation; in addition, it revealed three functions of GA in the Fenton oxidation of MP. By coordination with Fe(III), GA reduces Fe(III) to generate Fe(II), which is the critical reagent for HO • generation; meanwhile, the coordination improves the availability and reactivity of Fe(III) under weakly acidic and near-neutral pH, i.e., pH 4−6. Second, the intermediates formed during GA oxidation, including semiquinone and quinone, promoted Fenton reactivity by accelerating Fe catalytic cycling. Finally, GA can scavenge HO • radicals, thus exhibiting a certain degree of antioxidant property. All three functions contribute to MP oxidation as observed in GA-containing meat.

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“…This can be explained by the fact that there are two different groups in the structure of catechin–the catechol group in the B ring and the resorcinol group in the A ring–as well as the hydroxyl group in position 3 in aromatic ring C ( Figure 6 ). The A and B rings of catechin are not conjugated, and ionization of the OH groups of one ring system should not significantly affect the ionization of the OH groups of the other aromatic ring [ 47 ]. Therefore, the ionizations of the OH groups of ring A are independent and distinct from those of ring B. Electron transfer occurs selectively to the aromatic cycle with the lower redox potential, which, in this case, is ring B [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

Assessment of the Antioxidant Activity of Catechin in Nutraceuticals: Comparison between a Newly Developed Electrochemical Method and Spectrophotometric Methods

Munteanu

Apetrei

2022

IJMS

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The analysis of antioxidants in different foodstuffs has become an active area of research, which has led to many recently developed antioxidant assays. Many antioxidants exhibit inherent electroactivity, and, therefore, the use of electrochemical methods could be a viable approach for evaluating the overall antioxidant activity of a matrix of nutraceuticals without the need for adding reactive species. Green tea is believed to be a healthy beverage due to a number of therapeutic benefits. Catechin, one of its constituents, is an important antioxidant and possesses free radical scavenging abilities. The present paper describes the electrochemical properties of three screen-printed electrodes (SPEs), the first one based on carbon nanotubes (CNTs), the second one based on gold nanoparticles (GNPs) and the third one based on carbon nanotubes and gold nanoparticles (CNTs-GNPs). All three electrodes were modified with the laccase (Lac) enzyme, using glutaraldehyde as a cross-linking agent between the amino groups on the laccase and aldehyde groups of the reticulation agent. As this enzyme is a thermostable catalyst, the performance of the biosensors has been greatly improved. Electro-oxidative properties of catechin were investigated using cyclic voltammetry (CV) and differential pulse voltammetry (DPV), and these demonstrated that the association of CNTs with GNPs significantly improved the sensitivity and selectivity of the biosensor. The corresponding limit of detection (LOD) was estimated to be 5.6 × 10−8 M catechin at the CNT-Lac/SPE, 1.3 × 10−7 M at the GNP-Lac/SPE and 4.9 × 10−8 M at the CNT-GNP-Lac/SPE. The biosensors were subjected to nutraceutical formulations containing green tea in order to study their catechin content, using CNT-GNP-Lac/SPE, through DPV. Using a paired t-test, the catechin content estimated was in agreement with the manufacturer’s specification. In addition, the relationship between the CNT-GNP-Lac/SPE response at a specific potential and the antioxidant activity of nutraceuticals, as determined by conventional spectrophotometric methods (DPPH, galvinoxyl and ABTS), is discussed in the context of developing a fast biosensor for the relative antioxidant activity quantification.

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Improving Fenton-like system with Catechin, an environmental-friendly polyphenol: Effects and mechanism

Cited by 27 publications

References 35 publications

Strongly enhanced persulfate activation by bicarbonate accelerated Cu(iii)/Cu(i) redox cycles

Strongly enhanced persulfate activation by bicarbonate accelerated Cu(iii)/Cu(i) redox cycles

Mechanistic Insights into Myofibrillar Protein Oxidation by Fenton Chemistry Regulated by Gallic Acid

Assessment of the Antioxidant Activity of Catechin in Nutraceuticals: Comparison between a Newly Developed Electrochemical Method and Spectrophotometric Methods

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