Electrochemical evaluation of total antioxidant capacity of beverages using a purine-biosensor

In this paper, it was evaluated the total antioxidant capacity (TAC) of beverages using an electrochemical biosensor. The biosensor consisted on the purine base (guanine or adenine) electro-immobilization on a glassy carbon electrode surface (GCE). Purine base damage was induced by the hydroxyl radi...

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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:
Purine bases
Total antioxidant capacity (TAC)
Ascorbic acid
Phenolic acid
Reactive oxygen species (ROS)
Hydroxyl radical (OH.)
Biosensor
Online Access:http://hdl.handle.net/10400.22/2018
Country:Portugal
Oai:oai:recipp.ipp.pt:10400.22/2018

Internet

http://hdl.handle.net/10400.22/2018

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