Voltammetric Detection of Antioxidative Properties of Flavonoids Using Electrically Heated DNA Modified Carbon Paste Electrode

A simple electrochemical sensor consisting of electrically heated carbon paste electrode with the surface modified by dsDNA is used to characterize voltammetric behaviour and antioxidative activity of four selected flavonoids. Quercetin, rutin, catechin and epigallocatechin gallate accumulate within the DNA layer. A positive effect of the electrode temperature within the range of 20 to 38 oC on the detection of a deep DNA degradation by a copper(II)/H2O2/ascorbic acid cleavage mixture as well as an antioxidative effect of flavonoids was evaluated.