Abstract
It was established that the components of tea are oxidized on a glassy carbon electrode modified with carbon nanotubes and electropolymerized quercetin in a phosphate buffer solution (pH 7.0) as a supporting electrolyte under conditions of differential pulse voltammetry. The oxidation potentials of the individual phenolic antioxidants of tea (gallic acid, rutin, quercetin, catechin, epigallocatechin gallate, and tannin) on the modified electrode were found. A method for the chronoamperometric determination of the antioxidant capacity (AOC) of tea was developed based on the oxidation of tea antioxidants at a potential of 0.20 V. The AOC of tea was evaluated using а difference between the oxidation currents of the analyte and a supporting electrolyte after 50 s of electrolysis in terms of gallic acid. The analytical range of gallic acid was 0.25‒750 μM with a detection limit of 0.063 μM. Positive correlations of the AOC with antioxidant activity in a reaction with 2,2-diphenyl-1-picrylhydrazyl and the total phenolic content were found (r = 0.700 and 0.647 at r crit = 0.396, respectively).
Similar content being viewed by others
References
Harbowy, M.E. and Balentine, D.A., Crit. Rev. Plant Sci., 1997, vol. 16, p. 415.
Ziyatdinova, G.K. and Budnikov, H.C., Russ. Chem. Rev., 2015, vol. 84, no. 2, p. 194.
McKay, D.L. and Blumberg, J.B., J. Am. Coll. Nutr., 2002, vol. 21, no. 1, p. 1.
Dufresne, C.J. and Farnworth, E.R., J. Nutr. Biochem., 2001, vol. 12, no. 7, p. 404.
ISO 14502-1:2005. Determination of Substances Characteristic of Green and Black Tea. Part 1: Content of Total Polyphenols in Tea. Colorimetric Method Using Folin–Ciocalteu Reagent.
Fu, L., Xu, B.-T., Gan, R.-Y., Zhang, Y., Xu, X.-R., Xia, E.-Q., and Li, H.-B., Int. J. Mol. Sci., 2011, vol. 12, no. 4, p. 2112.
Langley-Evans, S.C., Int. J. Food Sci. Nutr., 2000, vol. 51, no. 3, p. 181.
Pellegrini, N., Serafini, M., Colombi, B., Del Rio, D., Salvatore, S., Bianchi, M., and Brighenti, F., J. Nutr., 2003, vol. 133, no. 9, p. 2812.
Roy, M.K., Koide, M., Rao, T.P., Okubo, T., Ogasawara, Y., and Juneja, L.R., Int. J. Food Sci. Nutr., 2010, vol. 61, no. 2, p. 109.
Chan, E.W.C., Soh, E.Y., Tie, P.P., and Law, Y.P., Pharmacogn. Res., 2011, vol. 3, no. 4, p. 266.
Chan, E.W.C., Lim, Y.Y., and Chew, Y.L., Food Chem., 2007, vol. 102, no. 4, p. 1214.
Blasco, A.J., Rogerio, M.C., Gonzalez, M.C., and Escarpa, A., Anal. Chim. Acta, 2005, vol. 539, nos. 1–2, p. 237.
Abdullin, I.F., Turova, E.N., Budnikov, G.K., J. Anal. Chem., 2001, vol. 56, vol. 6, p. 557.
Ziyatdinova, G., Nizamova, A., and Budnikov, H., Food Anal. Methods, 2011, vol. 4, no. 3, p. 334.
Ziyatdinova, G.K., Nizamova, A.M., Budnikov, G.K., Butlerovskie Soobshch., 2011, vol. 24, no. 4, p. 72.
Brainina, Kh.Z., Ivanova, A.V., Sharafutdinova, E.N., Lozovskaya, E.L., and Shkarina, E.I., Talanta, 2007, vol. 71, no. 1, p. 13.
Kilmartin, P.A. and Hsu, C.F., Food Chem., 2003, vol. 82, no. 1, p. 501.
Roginsky, V., Barsukova, T., Hsu, C.F., and Kilmartin, P.A., J. Agric. Food Chem., 2003, vol. 51, no. 19, p. 5798.
Ziyatdinova, G.K., Nizamova, A.M., Aituganova, I.I., and Budnikov, G.K., J. Anal. Chem., 2013, vol. 68, no. 2, p. 132.
Tufan, A.N., Baki, S., Güçlü, K., Özyürek, M., and Apak, R., J. Agric. Food Chem., 2014, vol. 62, no. 29, p. 7111.
Novak, I., Šeruga, M., and Komorsky-Lovrić, Š., Food Chem., 2010, vol. 122, no. 4, p. 1283.
Komorsky-Lovrić, Š. and Novak, I., Collect. Czech. Chem. Commun., 2009, vol. 74, no. 10, p. 1467.
Guo, D., Zheng, D., Mo, G., and Ye, J., Electroanalysis, 2009, vol. 21, no. 6, p. 762.
Buratti, S., Scampicchio, M., Giovanelli, G., and Mannino, S., Talanta, 2008, vol. 75, no. 1, p. 312.
Andlauer, W. and Héritier, J., Food Chem., 2011, vol. 125, no. 4, p. 1517.
Brand-Williams, W., Cuvelier, M.E., and Berset, C., LWT—Food Sci. Technol., 1995, vol. 28, no. 1, p. 25.
Tea and Tea Products: Chemistry and Health-Promoting Properties, Ho, C.-T., Lin, J.-K., and Shahidi, F., Eds., Boca Raton: CRC, 2008.
Souza, L.P., Calegari, F., Zarbin, A.J.G., Marcolino-Júnior, L.H., and Bergamini, M.F., J. Agric. Food Chem., 2011, vol. 59, no. 14, p. 7620.
Ziyatdinova, G., Kozlova, E., and Budnikov, H., Food Chem., 2016, vol. 196, p. 405.
Abdel-Hamid, R. and Newair, E.F., J. Electroanal. Chem., 2013, vol. 704, p. 32.
Tashkhourian, J. and Nami-Ana, S.F., Mater. Sci. Eng., vol. 52, p. 103.
Kosińska, A. and Andlauer, W., in Processing and Impact on Antioxidants in Beverages, Preedy, V., Ed., Amsterdam: Elsevier, 2014, p. 109.
Bhuyan, L.P., Borah, P., Bordoloi, C., Das, A.K., Sabhapondit, S., and Hazarika, M., Two Bud., 2012, vol. 59, no. 2, p. 22.
Author information
Authors and Affiliations
Corresponding author
Additional information
Original Russian Text © G.K. Ziyatdinova, E.V. Kozlova, H.C. Budnikov, 2017, published in Zhurnal Analiticheskoi Khimii, 2017, Vol. 72, No. 4, pp. 327–334.
Rights and permissions
About this article
Cite this article
Ziyatdinova, G.K., Kozlova, E.V. & Budnikov, H.C. Chronoamperometric evaluation of the antioxidant capacity of tea on a polyquercetin-modified electrode. J Anal Chem 72, 382–389 (2017). https://doi.org/10.1134/S1061934817040189
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1134/S1061934817040189