Evaluation of the Antioxidant Potential of Tea by Optical Absorption Spectroscopy in the Presence of Double-Stranded DNA-Encased Single-Walled Carbon Nanotubes

Developing a simple method to qualitatively and quantitatively assess food quality is essential. Available methods primarily rely on nanotechnology and offer high selectivity and sensitivity. In this study, we aimed to develop a sensitive nano-probe, and to this end, a double-stranded DNA-encased HiPco carbon nanotube (dsDNA-HiPco) hybrid was prepared and used to evaluate the antioxidant potential of Chinese tea against H2O2, using a range of irradiation wavelengths. The morphology and dispersion of dsDNA-HiPco hybrids were analysed using atomic force microscopy, which showed a homogeneous dispersion of the rod-shaped tubes. The antioxidant effect of the hybrid was evaluated by near-infrared absorption and photoluminescence. The experimental results revealed that the tea exerted excellent antioxidant effects when the dsDNA-HiPco hybrid was pre-treated with 0.03 wt.% H2O2. Catechin contained in the Chinese tea played a pivotal role in exerting the antioxidant effect. Therefore, the simple detection method proposed herein can be successfully applied in various fields, including biology, medicine, and the food industry.