Electrochemical DNA-sensor for evaluation of total antioxidant capacity of flavours and flavoured waters using superoxide radical damage

In this paper, a biosensor based on a glassy carbon electrode (GCE) was used for the evaluation of the total antioxidant capacity (TAC) of flavours and flavoured waters. This biosensor was constructed by immobilising purine bases, guanine and adenine, on a GCE. Square wave voltammetry (SWV) was sele...

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Bibliographic Details
Main Author: Barroso, M. Fátima (author)
Other Authors: Delerue-Matos, Cristina (author), Oliveira, M. Beatriz P. P. (author)
Format: article
Language:eng
Published: 2013
Subjects:
DNA biosensor
Total antioxidant capacity (TAC)
Ascorbic acid
Phenolic acid
Reactive oxygen species (ROS)
Superoxide radical (O2·−)
Online Access:http://hdl.handle.net/10400.22/3004
Country:Portugal
Oai:oai:recipp.ipp.pt:10400.22/3004

Internet

http://hdl.handle.net/10400.22/3004

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