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

Sara Silva, Eduardo M. Costa, Sandra Vicente, Mariana Veiga, Conceição Calhau, Rui M. Morais, Manuela E. Pintado*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

18 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.

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

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