Abstract
A DNA-modified screen-printed carbon electrode and the [Co(phen)3]3+ complex as an electrochemical DNA marker were used for the evaluation of anti/pro-oxidative properties of α-tocopherol, β-carotene, quercetin, kaempferol and myricetin, as well as various tea extracts. Reactive oxygen species were generated using a model cleavage mixture composed of 5×10−7 M [Cu(phen)2]2+ as the catalyst, 1×10−3 M ascorbic acid as the chemical reductant and air oxygen as the natural oxidant. The antioxidative activity of standard chemicals increases with their concentration, reaching a maximum where prooxidative behaviour becomes of importance. Antioxidative effects of tea exctracts varied with the temperature of their preparation. Similar results were obtained by the 2, 2’-diphenyl-1-picrylhydrazyl free radical method.
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