Naslov
Sage tea polyphenols – voltammetric investigation and determination of antioxidant effect

Autori
Tomac, Ivana ; Budić, Lea ; Bobovec, Josipa ; Matić, Petra ; Jakobek, Lidija

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
XV. medzinarodna konferencia SUCASNY STAV A PERSPEKTIVY ANALYTICKEJ CHEMIE V PRAXI Zbornik Abstraktov / Hrouzkova, Svetlana ; Hrobonova, Katarına ; Cirka, Lubos ; Spanik, Ivan - Bratislava : Slovak University of Technology Press, 2022, 108-108

ISBN
978-80-227-5206-0

Skup
Analyticka chemia v praxi stav a perspektivy

Mjesto i datum
Bratislava, Slovačka, 21.06.2022. - 24.06.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
sage ; polyphenols ; voltammetry ; antiooxidant effect

Sažetak
Sage (lat. Salvia officinalis L.) is a plant from the Lamiaceae family and is a source of polyphenols. The aim of this work is to characterize the polyphenolic compounds in sage tea and to detect their antioxidant effect by using voltammetry. Square-wave voltammetry was applied to characterize caffeic acid, as one of the most abundant polyphenolic compounds in sage tea. Square-wave voltammograms of caffeic acid had shown one peak (197 mV), and the presence of anodic and cathodic peaks, which suggested that on the surface of glassy carbon electrode unfolded reversible process. The addition of the known amount of caffeic acid to sage tea confirmed the presence of caffeic acid in sage tea. The square– wave voltammograms showed increase in total current response with increasing caffeic acid concentration (R2 = 0.98 ; LOD = 22.7 μmol L-1 ; LOQ = 69.0 μmol L-1). An electrochemical DNA biosensor using cyclic voltammetry was applied to determine the antioxidant effect of polyphenols in sage tea. The obtained results have demonstrated that the addition of sage tea to the cleavage agent significantly reduces the degree of DNA degradation and have shown a portion of survived DNA of about 74.6%. Square-wave voltammetry had shown as an applicable method for characterization of caffeic acid in sage tea and an electrochemical DNA biosensor was successfully applied for determinatio antioxidative effect of polyphenols in sage tea.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija

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