Anti-Hypochlorite, Antioxidant, and Catalytic Activity of Three Polyphenol-Rich Super-Foods Investigated with the Use of Coumarin-Based Sensors.

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. Am

SUBMITTER: Starzak K 

PROVIDER: S-EPMC7277801 | biostudies-literature | 2020 May

REPOSITORIES: biostudies-literature