Evaluation of antioxidant activity of chlorogenic acids and coffee extracts by an electrochemical DNA-based biosensor

Ivana Tomac; Marijan Šeruga; Jan Labuda

doi:10.1016/j.foodchem.2020.126787

Evaluation of antioxidant activity of chlorogenic acids and coffee extracts by an electrochemical DNA-based biosensor

Food Chem. 2020 Apr 24:325:126787. doi: 10.1016/j.foodchem.2020.126787. Online ahead of print.

Authors

Ivana Tomac¹, Marijan Šeruga², Jan Labuda³

Affiliations

¹ Department of Applied Chemistry and Ecology, Faculty of Food Technology, University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia. Electronic address: itomac@ptfos.hr.
² Department of Applied Chemistry and Ecology, Faculty of Food Technology, University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia. Electronic address: marijanseruga@gmail.com.
³ Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia. Electronic address: jan.labuda@stuba.sk.

PMID: 32387938
DOI: 10.1016/j.foodchem.2020.126787

Abstract

Sensitivity of dsDNA structure towards OH radicals as the pro-oxidants has been utilized as the detection principle of an analytical procedure applied for the first time to the evaluation of antioxidant activity (AOA) of 6 chlorogenic acids (CGAs) and extracts of 10 coffees. A nanostructured electrochemical DNA-based biosensor was prepared using a commercial electrode assembly and treated in the DNA cleavage agent formed by the Fenton type reaction. An addition of CGAs and aqueous coffee extracts significantly diminishes the degree of DNA degradation determined using cyclic voltammetry (CV) with the redox indicator [Fe(CN)₆]^3-/4-. The AOA decreases in order caffeic acid, CFA, >caffeoylquinic acids, CQAs, >dicaffeoylquinic acids, diCQAs, exhibiting the relative portion of survived DNA of about 71%, 70% and 69%, respectively, and of about 72% for C. robusta, Cherry, India (green bean) to 49% for Nescafé Espresso. Mechanisms of antioxidative properties are discussed.

Keywords: 3,4-diCQA (PubChem CID 5281780); 3,5-diCQA (PubChem CID 6474310); 3-CQA (PubChem CID 1794427); 4,5-diCQA (PubChem CID 6474309); 4-CQA (PubChem CID 9798666); 5-CQA (PubChem CID 5280633); Antioxidant activity; CFA (PubChem CID 689043); Chlorogenic acids; Coffee extracts; Electrochemical DNA-based biosensor; Oxidative DNA degradation.