DPPH Antioxidant Assay
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 the harmful effect of free radicals, especially oxygen and nitrogen. Substances with antioxidative properties are called antioxidants. They are contained in food and food supplements, most commonly in fruits, vegetables, rice, wine, meat, eggs, and another foodstuff of plant and animal origin.
Antioxidative systems include antioxidative enzymes, that is, superoxide dismutase, catalase, glutathione peroxidase, glutathione-S-transferase, and non-enzymatic substrates, such as glutathione, uric acid, lipoic acid, bilirubin, coenzyme Q, vitamin C (L-ascorbic acid), vitamin A (retinol), vitamin E (tocopherol), flavonoids, carotenoids, theine compounds in green tea, and others. Some biomolecules are also considered biologically active and clinically significant antioxidants, for example, transferrin, ferritin, lactoferrin, ceruloplasmin, hemopexin, haptoglobin, and uric acid.
G-Biosciences, DPPH Antioxidant Assay is an easy and highly reproducible assay to test on single antioxidants in an aqueous organic solutions, food and beverages.
- Colorimetric assay with linear detection range of 100- 500 μM.
- Available in 100 tests kit (Cat. # BAQ103) and 200 tests kit (Cat. # BAQ104) in a 96-microwell plate format.
- 0.113 % Inhibition/ Trolox Equivalent Antioxidant Capacity (TEAC) (μM)
- This kit measures the antioxidant activity of compounds that are able to transfer hydrogen atoms.