DNA agarose gel electrophoresis for antioxidant analysis: Development of a quantitative approach for phenolic extracts

S. Silva, S. Vicente, M. Veiga, C. Calhau, R.M. Morais, M.E. Pintado

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Most of the fast in vitro assays proposed to determine the antioxidant capacity of a compound/extract lack either biological context or employ complex protocols. Therefore, the present work proposes the improvement of an agarose gel DNA electrophoresis in order to allow for a quantitative estimation of the antioxidant capacity of pure phenolic compounds as well as of a phenolic rich extract, while also considering their possible pro-oxidant effects. The result obtained demonstrated that the proposed method allowed for the evaluation of the protection of DNA oxidation [in the presence of hydrogen peroxide (H2O2) and an H2O2/iron (III) chloride (FeCl3) systems] as well as for the observation of pro-oxidant activities, with the measurements registering interclass correlation coefficients above 0.9. Moreover, this method allowed for the characterization of the antioxidant capacity of a blueberry extract while demonstrating that it had no perceived pro-oxidant effect. © 2017 Elsevier Ltd
Original languageEnglish
Pages (from-to)45-51
Number of pages7
JournalFood Chemistry
Volume233
DOIs
Publication statusPublished - 15 Oct 2017

Keywords

  • Antioxidant assays
  • Ascorbic acid
  • Blueberry extract
  • DNA
  • Gallic acid
  • Phenolic compounds
  • Pro-oxidant assays
  • Electrophoresis
  • Oxidants
  • Phenols
  • Gallic acids
  • Pro-oxidants
  • Antioxidants
  • chloride
  • hydrogen peroxide
  • phenol derivative
  • antioxidant
  • plant extract
  • agar gel electrophoresis
  • antioxidant activity
  • antioxidant assay
  • Article
  • controlled study
  • correlation coefficient
  • oxidation
  • quantitative analysis
  • quantitative assay
  • Electrophoresis, Agar Gel
  • Hydrogen Peroxide
  • Plant Extracts

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