Czech J. Food Sci., 2003, 21(2):78-84 | DOI: 10.17221/3480-CJFS

Comparison of antioxidative activity data for aqueous extracts of lemon balm (Melissa officinalis L.), oregano (Origanum vulgare L.), thyme (Thymus vulgaris L.), and agrimony (Agrimonia eupatoria L.) obtained by conventional methods and the DNA-based biosensor

Ľ. Heilerová, M. Bučková, P. Tarapčík, S. Šilhár, J. Labuda
1 Food Research Institute Bratislava, Biocentre Modra, Modra, Slovakia
2 Department of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia

The antioxidative properties of aqueous plant extracts were evaluated using common methods such as the Rancimat and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) free radical method. Moreover, a voltammetric procedure based on the protective effect of antioxidants against the oxidative DNA damage was employed using a disposable DNA biosensor fabricated as a screen-printed electrode chemically modified by calf thymus double stranded (ds) DNA. The total polyphenols were also determined spectrophotometrically with the Folin-Ciocalteu agent. The extracts of oregano and lemon balm exhibited significantly higher activity than those of thyme and agrimony. The results were treated statistically and their operational character is discussed.

Keywords: antioxidants; plant extracts; Rancimat method; DPPH radical; DNA biosensor

Published: April 30, 2003  Show citation

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Heilerová Ľ, Bučková M, Tarapčík P, Šilhár S, Labuda J. Comparison of antioxidative activity data for aqueous extracts of lemon balm (Melissa officinalis L.), oregano (Origanum vulgare L.), thyme (Thymus vulgaris L.), and agrimony (Agrimonia eupatoria L.) obtained by conventional methods and the DNA-based biosensor. Czech J. Food Sci. 2003;21(2):78-84. doi: 10.17221/3480-CJFS.
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