A nanozyme-based colorimetric platform for total antioxidant capacity evaluation: optimizing vine tea brewing with...

Area of Science:

• Food Chemistry
• Nanotechnology
• Analytical Chemistry

Background:

• Vine tea (Ampelopsis grossedentata) is a traditional Chinese beverage rich in bioactive compounds.
• Dihydromyricetin (DMY) is a key antioxidant in vine tea, contributing to its health benefits.
• Accurate assessment of total antioxidant capacity (TAC) is crucial for quality control.

Purpose of the Study:

• To develop a novel colorimetric sensing platform for evaluating the TAC of vine tea.
• To optimize brewing conditions for maximizing TAC in vine tea extracts.
• To demonstrate the utility of nanozyme-based sensing in food and pharmaceutical analysis.

Main Methods:

• Utilized Fe3O4@Ag@Pt nanocomposites with oxidase-like activity for colorimetric detection.
• Employed dihydromyricetin (DMY) as a reference standard for TAC quantification.
• Optimized extraction parameters including temperature and brewing cycles.

Main Results:

• The developed sensing platform showed a wide linear detection range and a low detection limit (1 µM).
• High accuracy was confirmed with recovery rates between 97.51% and 102.1% in real samples.
• Optimal extraction conditions were identified as 90°C for 15 minutes; repeated brewing reduced TAC.

Conclusions:

• The nanozyme-based colorimetric method provides a practical and accurate approach for TAC determination in vine tea.
• Optimized brewing enhances the extraction of antioxidants, maximizing the beverage's health benefits.
• This study highlights the potential of nanozyme sensors for analyzing bioactive compounds in complex matrices.