Evaluation of antioxidant activity of chlorogenic acids and coffee extracts by an electrochemical DNA-based biosensor. (30th September 2020)

• Record Type: Journal Article
• Authors: Tomac, Ivana; Šeruga, Marijan; Labuda, Jan
• Is Part Of: Food chemistry. Volume 325(2020)
• Publication Date: 2020-09-30
• Subjects: 5-CQA (PubChem CID 5280633) -- 4-CQA (PubChem CID 9798666) -- 3-CQA (PubChem CID 1794427) -- 3, 4-diCQA (PubChem CID 5281780) -- 3, 5-diCQA (PubChem CID 6474310) -- 4, 5-diCQA (PubChem CID 6474309) -- CFA (PubChem CID 689043); Electrochemical DNA-based biosensor -- Oxidative DNA degradation -- Antioxidant activity -- Chlorogenic acids -- Coffee extracts; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126787
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: For the first time, AOA of chlorogenic acids evaluated by the DNA-based biosensor. Effective procedure for the evaluation of AOA of coffee samples. Chlorogenic acids and coffee extracts diminish the DNA degradation by OH radicals. Mechanism of a DNA protection by chlorogenic acids was proposed. Influence of the CGAs chemical structure on their AOA was characterized. Abstract: Sensitivity of dsDNA structure towards OH radicals as the pro-oxidants has been utilized as the detection principle of an analytical procedure applied for the first time to the evaluation of antioxidant activity (AOA) of 6 chlorogenic acids (CGAs) and extracts of 10 coffees. A nanostructured electrochemical DNA-based biosensor was prepared using a commercial electrode assembly and treated in the DNA cleavage agent formed by the Fenton type reaction. An addition of CGAs and aqueous coffee extracts significantly diminishes the degree of DNA degradation determined using cyclic voltammetry (CV) with the redox indicator [Fe(CN)6 ] 3−/4− . The AOA decreases in order caffeic acid, CFA, >caffeoylquinic acids, CQAs, >dicaffeoylquinic acids, diCQAs, exhibiting the relative portion of survived DNA of about 71%, 70% and 69%, respectively, and of about 72% for C. robusta, Cherry, India (green bean) to 49% for Nescafé Espresso. Mechanisms of antioxidative properties are discussed.