Investigations of the antioxidant properties of plant extracts using a DNA-electrochemical biosensor

Mello, Lucilene Dornelles; Hernández, Silvia R.; Marrazza, Giovanna; Mascini, Marco; Kubota, Lauro T.

doi:10.1016/j.bios.2005.05.012

Cited by 97 publications

(73 citation statements)

References 34 publications

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“…The major pathway under oxidative conditions yields 8-oxoguanine, sometimes referred to its minor tautomer 8-hydroxyguanine. Under reducing conditions, one electron is gained and one proton leads to imidazole ring opening, being the isolated product 2,6-diamino-5-formamido-4-hydroxypyrimidine (Mello et al, 2006).…”

Section: Detection Of Dna Bases Damagementioning

confidence: 99%

“…Furthermore, the protective effect exerted by antioxidant species (flavor) at the cellular level could only be achieved by monitoring the inhibition of DNA oxidative damage. Electrochemical methods/techniques generally possess high sensitivity and have been used in the assessment of antioxidant capacities (Mello et al, 2006;Brainina et al, 2007;Buratti et al, 2007;Chevion et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

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Electrochemical determination of antioxidant capacities in flavored waters by guanine and adenine biosensors

Kamel

Moreira

Delerue–Matos

et al. 2008

Biosensors and Bioelectronics

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a b s t r a c tThe immobilization and electro-oxidation of guanine and adenine as DNA bases on glassy carbon electrode are evaluated by square wave voltammetric analysis. The influence of electrochemical pretreatments, nature of supporting electrolyte, pH, accumulation time and composition of DNA nucleotides on the immobilization effect and the electrochemical mechanism are discussed. Trace levels of either guanine or adenine can be readily detected following short accumulation time with detection limits of 35 and 40 ng mL −1 for guanine and adenine, respectively. The biosensors of guanine and adenine were employed for the voltammetric detection of antioxidant capacity in flavored water samples. The method relies on monitoring the changes of the intrinsic anodic response of the surface-confined guanine and adenine species, resulting from its interaction with free radicals from Fenton-type reaction in absence and presence of antioxidant. Ascorbic acid was used as standard to evaluate antioxidant capacities of samples. Analytical data was compared with that of FRAP method.

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Section: Detection Of Dna Bases Damagementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Electrochemical determination of antioxidant capacities in flavored waters by guanine and adenine biosensors

Kamel

Moreira

Delerue–Matos

et al. 2008

Biosensors and Bioelectronics

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“…Detection of genetic mutations at the molecular level opens up the possibility of performing reliable diagnostics even before any symptom of a disease appears (Sassolas, Leca-Bouvier, & Blum, 2008). Reactive oxygen species (ROS) produced in living organisms by normal metabolism and by exogenous sources such as carcinogenic compounds and ionising radiations induce oxidative DNA damage producing a variety of modifications at DNA level including base and sugar lesions, strand breaks, DNA-protein cross-link and base-free sites (Dizdaroglu, Jaruga, Birincioglu, & Rodriguez, 2002;Mello, Hernandez, Marrazza, Mascini, & Kubota, 2006;Vertuani, Angusti, & Manfredini, 2004). However, the mammalian cells have employing a complex endogenous defence system to repair the damaged DNA through specific enzymes such as superoxide dismutase, catalase, peroxidase, myeloperoxidase that are involved in the base excision repair (Cadet, Douki, Gasparutto, & Ravanat, 2003).…”

Section: Introductionmentioning

confidence: 99%

“…Electrochemical DNA-based have been developed in order to assess the antioxidant capacity (Mello & Kubota, 2007). These biosensors were based on the ds-DNA (double-stranded DNA) (Mello et al, 2006), dA21 (deoxyadenylic acid oligonucleotide) ( immobilization on the electrode surface, as oxidation target and a Fenton-type reaction were used for (hydroxyl) OH…”

Section: Introductionmentioning

confidence: 99%

Electrochemical evaluation of total antioxidant capacity of beverages using a purine-biosensor

2012

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In this paper, it was evaluated the total antioxidant capacity (TAC) of beverages using an electrochemical biosensor. The biosensor consisted on the purine base (guanine or adenine) electro-immobilization on a glassy carbon electrode surface (GCE). Purine base damage was induced by the hydroxyl radical gener-ated by Fenton-type reaction. Five antioxidants were applied to counteract the deleterious effects of the hydroxyl radical. The antioxidants used were ascorbic acid, gallic acid, caffeic acid, coumaric acid and resveratrol. These antioxidants have the ability to scavenger the hydroxyl radical and protect the guanine and adenine immobilized on the GCE surface. The interaction carried out between the purine-base immobilized and the free radical in the absence and presence of antioxidants was evaluated by means of changes in the guanine and adenine anodic peak obtained by square wave voltammetry (SWV). The results demonstrated that the purine-biosensors are suitable for rapid assessment of TAC in beverages.

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“…Electrochemical biosensors use two main sources of ROS: OH Å and O ÅÀ 2 . The former can be generated photocatalytically [7] or by Fenton reaction in DNA-based antioxidant sensors [8,9], and the latter is mostly enzymatically [2,10,11] but also chemically [3,12,13] or electrochemically [14] formed for the determination of both superoxide radical and AOC. Sensors based on O ÅÀ 2 commonly rely on the immobilization of cytochrome c, which is reduced by superoxide radical, on gold [2][3][4], carbon [15] or screen printedAu-electrode [16] surfaces, where it is reoxidized.…”

Section: Introductionmentioning

confidence: 99%

Electrocatalytic evaluation of DNA damage by superoxide radical for antioxidant capacity assessment

Barroso

de‐los‐Santos‐Álvarez

Lobo-Castañón

et al. 2011

Journal of Electroanalytical Chemistry

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a b s t r a c tThe integrity of DNA purine bases was herein used to evaluate the antioxidant capacity. Unlike other DNA-based antioxidant sensors reported so far, the damaging agent chosen was the O ÅÀ 2 radical enzymatically generated by the xanthine/xanthine oxidase system. An adenine-rich oligonucleotide was adsorbed on carbon paste electrodes and subjected to radical damage in the presence/absence of several antioxidant compounds. As a result, partial damage on DNA was observed. A minor product of the radical oxidation was identified by cyclic voltammetry as a diimine adenine derivative also formed during the electrochemical oxidation of adenine/guanine bases. The protective efficiency of several antioxidant compounds was evaluated after electrochemical oxidation of the remaining unoxidized adenine bases, by measuring the electrocatalytic current of NADH mediated by the adsorbed catalyst species generated. A comparison between O ÅÀ 2 and OH Å radicals as a source of DNA lesions and the scavenging efficiency of various antioxidant compounds against both of them is discussed. Finally, the antioxidant capacity of beverages was evaluated and compared with the results obtained with an optical method.

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Investigations of the antioxidant properties of plant extracts using a DNA-electrochemical biosensor

Cited by 97 publications

References 34 publications

Electrochemical determination of antioxidant capacities in flavored waters by guanine and adenine biosensors

Electrochemical determination of antioxidant capacities in flavored waters by guanine and adenine biosensors

Electrochemical evaluation of total antioxidant capacity of beverages using a purine-biosensor

Electrocatalytic evaluation of DNA damage by superoxide radical for antioxidant capacity assessment

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