Anti-Hypochlorite, Antioxidant, and Catalytic Activity of Three Polyphenol-Rich Super-Foods Investigated with the Use of Coumarin-Based Sensors.
Biomolecules
; 10(5)2020 05 06.
Article
en En
| MEDLINE
| ID: mdl-32384711
ABSTRACT
The anti-hypochlorite activity of açaí (Euterpe oleracea Mart.), goji (Lyciumbarbarum L.) and schisandra (Schisandrachinensis) fruit extracts were assessed by determining the reactive chlorine species (RCS)-scavenging ability of these three "super-food" berries. In addition, the aqueous extracts obtained were employed as both the media and the catalyst in a green chemistry approach to the synthesis of a coumarin-based fluorescence turn-off sensor, which was then used for anti-hypochlorite activity testing. The aqueous extracts were also assessed for total phenolic content (TPC), using the Folin-Ciocalteu method, and the antioxidant activity using the ABTS+⢠assay. Moreover, the main water-soluble polyphenolic constituents of the extracts were identified by the HPLC-PDA-ESI-MS technique. Among the extracts tested, açaí demonstrated the highest anti-hypochlorite and antioxidant activities, while the highest TPC value was found for the goji extract. All extracts demonstrated modest catalytic activity as Knoevenagel condensation catalysts.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Técnicas Biosensibles
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Cloro
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Preparaciones de Plantas
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Schisandra
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Lycium
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Euterpe
Idioma:
En
Revista:
Biomolecules
Año:
2020
Tipo del documento:
Article
País de afiliación:
Polonia