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

Food Chemistry
Sara SilvaManuela Pintado

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.

Citations

Oct 2, 2020·Food & Function·Teresa Bonifácio-LopesManuela Pintado
Dec 7, 2018·Critical Reviews in Food Science and Nutrition·Mariana VeigaManuela Pintado
Jan 30, 2021·Food Research International·Mariana Sisconeto BisinottoMaria Teresa Bertoldo Pacheco

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