Evaluation of antioxidant activity of chrysanthemum extracts and tea beverages by gold nanoparticles-based assay.

A gold nanoparticles-based (GNPs-based) assay was developed for evaluating antioxidant activity of chrysanthemum extracts and tea beverages. Briefly, a GNPs growth system consisted of designated concentrations of hydrogen tetrachloroaurate, cetyltrimethyl ammonium bromide, sodium citrate, and phosphate buffer was designed, followed by the addition of 1 mL different level of test samples. After a 10-min reaction at 45°C, GNPs was formed in the reduction of metallic ions to zero valence gold by chrysanthemum extracts or tea beverages. And the resultant solution exhibited a characteristic surface plasmon resonance band of GNPs centered at about 545 nm, responsible for its vivid light pink or wine red color. The optical properties of GNPs formed correlate well with antioxidant activity of test samples. As a result, the antioxidant functional evaluation of chrysanthemum extracts and beverages could be performed by this GNPs-based assay with a spectrophotometer or in visual analysis to a certain extent. Our present method based on the sample-mediated generation and growth of GNPs is rapid, convenient, inexpensive, and also demonstrates a new possibility for the application of nanotechnology in food science. Moreover, this present work provides some useful information for in-depth research of involving chrysanthemum.
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