ANTIOXIDANT CAPACITY OF ILEX PARAGUARIENSIS EXTRACTS BY USING HRP-BASED BIOSENSOR

Phenol compounds are the major constituents in vegetables and can be correlated to the antioxidant capacity of plants. Thus, the relationship between total antioxidant activity (TAA) and total phenol content of Ilex paraguariensis extracts were evaluated using a Horseradish peroxidase-based biosensor. Antioxidant activities of these extracts were investigated by the 1,1-diphenyl-2-pycrylhydrazyl (DPPH) radical scavenging method. TAA of the investigated Ilex paraguariensis samples were well correlated to the phenol content, presenting correlation coefficients R > 0.9. The measured antioxidant capacity expressed in terms of relative antioxidant capacity of tea and yerba mate of different origin were listed in relation to the 10 mmolL(-1) Trolox solution. According to these observations the biosensor reading can be applied to determine the TAA of Ilex paraguariensis samples.