KFU. Card publication. Voltammetric evaluation of polyphenol-protein interactions and their influence on the antioxidant capacity of tea

KAZAN
FEDERAL UNIVERSITY

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VOLTAMMETRIC EVALUATION OF POLYPHENOL-PROTEIN INTERACTIONS AND THEIR INFLUENCE ON THE ANTIOXIDANT CAPACITY OF TEA

Form of presentation

Articles in international journals and collections

Year of publication

2020

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Authors, employees of KFU

Budnikov German Konstantinovich, author

Guss Ekaterina Valerevna, author

Ziyatdinova Guzel Kamilevna, author

Bibliographic description in the original language

Ziyatdinova, G.K. Voltammetric evaluation of polyphenol-protein interactions and their influence on the antioxidant capacity of tea / G.K. Ziyatdinova, E.V. Guss, H.C. Budnikov // J. Anal. Chem. – 2020. – V. 75. – � 5. – P. 685-690.

Annotation

A voltammetric method for evaluating polyphenol–protein interactions was developed based on the oxidation of polyphenols at an electrode modified with multi-walled carbon nanotubes and electropolymerized quercetin. Tea polyphenols (catechin and epigallocatechin gallate) and milk proteins (casein, bovine serum albumin, and β-lactoglobulin) were considered as model systems. It was found that proteins bind the test polyphenols (from 10 to 60%) with increasing protein content (from 1 : 0.25 to 1 : 1.5, by volume) in the mixture by decreasing the fraction of free polyphenol. The developed approach was used to assess the effect of milk on the antioxidant properties of tea (green, white, oolong, and black teas), which were expressed through the antioxidant capacity (AOC) parameter. A statistically significant decrease in the AOC of tea by a factor of 1.8–23 in the presence of 20 vol % milk was demonstrated.

Keywords

Voltammetry, chemically modified electrodes, electropolymerization, polyphenols, antioxidantcapacity, food analysis

The name of the journal

JOURNAL OF ANALYTICAL CHEMISTRY

URL

https://www.scopus.com/inward/record.uri?eid=2-s2.0-85084183969&doi=10.1134%2fS1061934820050202&partnerID=40&md5=32ffa6e3cda149446c5d84d580fac512

Please use this ID to quote from or refer to the card

https://repository.kpfu.ru/eng/?p_id=232632&p_lang=2

Full metadata record

Field DC	Value	Language
dc.contributor.author	Budnikov German Konstantinovich	ru_RU
dc.contributor.author	Guss Ekaterina Valerevna	ru_RU
dc.contributor.author	Ziyatdinova Guzel Kamilevna	ru_RU
dc.date.accessioned	2020-01-01T00:00:00Z	ru_RU
dc.date.available	2020-01-01T00:00:00Z	ru_RU
dc.date.issued	2020	ru_RU
dc.identifier.citation	Ziyatdinova, G.K. Voltammetric evaluation of polyphenol-protein interactions and their influence on the antioxidant capacity of tea / G.K. Ziyatdinova, E.V. Guss, H.C. Budnikov // J. Anal. Chem. – 2020. – V. 75. – � 5. – P. 685-690.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=232632&p_lang=2	ru_RU
dc.description.abstract	JOURNAL OF ANALYTICAL CHEMISTRY	ru_RU
dc.description.abstract	A voltammetric method for evaluating polyphenol–protein interactions was developed based on the oxidation of polyphenols at an electrode modified with multi-walled carbon nanotubes and electropolymerized quercetin. Tea polyphenols (catechin and epigallocatechin gallate) and milk proteins (casein, bovine serum albumin, and β-lactoglobulin) were considered as model systems. It was found that proteins bind the test polyphenols (from 10 to 60%) with increasing protein content (from 1 : 0.25 to 1 : 1.5, by volume) in the mixture by decreasing the fraction of free polyphenol. The developed approach was used to assess the effect of milk on the antioxidant properties of tea (green, white, oolong, and black teas), which were expressed through the antioxidant capacity (AOC) parameter. A statistically significant decrease in the AOC of tea by a factor of 1.8–23 in the presence of 20 vol % milk was demonstrated.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	Voltammetry	ru_RU
dc.subject	chemically modified electrodes	ru_RU
dc.subject	electropolymerization	ru_RU
dc.subject	polyphenols	ru_RU
dc.subject	antioxidantcapacity	ru_RU
dc.subject	food analysis	ru_RU
dc.title	Voltammetric evaluation of polyphenol-protein interactions and their influence on the antioxidant capacity of tea	ru_RU
dc.type	Articles in international journals and collections	ru_RU