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Food Analysis Assays

Phenolic compounds are the most extensive group of non-energetic substances present in vegetables. They have important health-promoting antioxidant properties.


G-Biosciences Food Analysis Line provides easy, fast and reliable kits for measuring total antioxidant capacity (DMPD and ORAC ) and antioxidant polyphenols (Polyphenols , Anthocyanins and Proanthocyanidins) in food samples, wine, juices or berry extracts.

Anthocyanins represent the most important group of water-soluble pigments in the visible region detectable by the human eye. These pigments are responsible for the different colors ranging from red to blue present in various fruits, vegetables and cereals, accumulated in cell vacuoles. Anthocyanins ..
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Antioxidant capacity is an overall ability of organisms or food to catch free radicals and prevent their harmful effect. Antioxidative effect includes protection of cells and cellular structures against harmful effect of free radicals, especially oxygen and nitrogen. Substances with antioxidative pr..
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This assay is based on Folin-Ciocalteu method. The FC reagent contains phosphomolybdic/ phosphotungstic acid complexes. The method relies on the transfer of electrons in alkaline medium from phenolic compounds to form a blue chromophore constituted by a phosphotungstic/phosphomolybdenum complex wher..
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Proanthocyanidins also named as PACs, are polymeric condensation products (condensed tannins), responsible for many bitter and astringent flavors in food products such as wine, chocolate, beer, and cranberries. They are widely distributed in nature and represent the most abundant flavonoids consumed..
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G-Biosciences’ ORAC assay depends on the free radical damage to a fluorescent probe, such as fluorescein, to result in a change of fluorescent intensity and the degree of change is indicative of the amount of radical damage. The presence of antioxidants results in an inhibition in the free rad..
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