Herbal infusions bioelectrochemical polyphenolic index: Green tea – The gallic acid interference

► In this study plants from nine botanical families were used. ► A laccase-based biosensor was used for quantification of phenolic compounds in samples. ► A strong correlation between BPI, TPC, and TAA was obtained for herbal infusion samples. ► When, a green tea sample was taken into account, a dec...

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Veröffentlicht in:	Food chemistry 2011-12, Vol.129 (4), p.1537-1543
Hauptverfasser:	Gil, Dulce M.A., Falé, Pedro L.V., Serralheiro, Maria L.M., Rebelo, Maria J.F.
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity Biological and medical sciences Biosensor Biosensors Biotechnology Coffee, tea and other stimulative beverage industries Coriolus versicolor enzyme inhibitors Food industries Fundamental and applied biological sciences. Psychology Gallic acid Green tea Herbal infusions immobilized enzymes laccase Laccase from Trametes versicolor Methods. Procedures. Technologies oxidation Polyphenols quantitative analysis Trametes versicolor Various methods and equipments
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