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An assay for pro-oxidant reactivity based on phenoxyl radicals generated by laccase

Augustin Cătălin Moţ1, Cristina Coman, Carmen Miron

  • 1Department of Chemistry and Chemical Engineering, "Babes-Bolyai" University, 1 Mihail Kogălniceanu Str, Cluj-Napoca RO-400084, Romania.

Food Chemistry
|September 24, 2013
PubMed

Keywords:
2,2-diphenyl-1-picrylhydrazyl2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)2-amino-2-hydroxymethyl-propane-1,3-diol3-(N-morpholino)propanesulphonic acid5,5-dimethyl-1-pyrroline N-oxideABTSAPCIAUCCATDADDMPODPPHEPRFlavonoidHRPHbLaccaseMOPSMet-haemoglobinN-tris-(hydroxymethyl)-methyl-3-aminopropanesulphonic acidNHEPBSPCAPro-oxidant, antioxidantQFQuercetinROSRSDRadicalSDS–PAGESESODTAPSTRISarea under the curveatmospheric-pressure chemical ionisationcatalase from bovine liverdiode array detectorelectron paramagnetic resonancehaemoglobinhorseradish peroxidasenormal hydrogen electrodepQFphosphate buffered salineprincipal component analysispro-oxidant quercetin factorquercetin factorreactive oxygen speciesrelative standard deviationsodium dodecyl sulphate–polyacrylamide gel electrophoresisstandard errorsuperoxide dismutase bovine

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