KF01002 | ABTS Assay Kit | Antioxidant Capacity
190.00€ – 455.00€ TAX excl.
BQC ABTS Assay Kit involves the direct production of the blue/green ABTS•+ chromophore, which has absorption maxima at 734 nm. After that, antioxidant compounds present in the sample reduce ABTS and produce a decoloration of the solution which is proportional to the antioxidant activity and the concentration of the antioxidant.
This reaction is rapid and the endpoint, which is stable, corresponds to a measure of the antioxidative efficiency.
This kit is recommended for the total antioxidant activity of solutions of pure substances, aqueous mixtures, and beverages.
In this assay, Trolox or Vitamin C can be used to standardize the sample TAC relative to Trolox (Trolox Equivalents Antioxidant Capacity, TEAC) or Vitamin C (Vitamin C Equivalents Antioxidant Capacity, CEAC).
Additional information
Sizes: 100,200 and 400 tests
Expiry date: 1 year
Storage: -20ºC, and room temperature
Assay time: 20 minutes
Reagents: Reagent A, Reagent B, and Standard (Vitamin C)
Necessary material: 96 well-plate spectrophotometer
If you need to adapt it for another form of the assay (for example cuvette), contact at info@bioquochem.com
Protocol Booklet
Download the web version
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Safety Data Sheet (SDS)
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Publications
- Rydlová L, Tesařová E, Valentová K, and Křen V. 2017. “Enzymatic modifications of bioactive flavonoids diplomová.” Univerzita Karlova V Praze.
- Biedermann D, Moravcová V, Kateřina V, et al. 2019. “Oxidation of flavonolignan silydianin to unexpected lactone-acid derivative.” Phytochemistry Letters 30 (January): 14–20. https://doi.org/10.1016/j.phytol.2019.01.006
- Káňová K, Petrásková L, Pelantová H, et al. 2020. “Sulfated metabolites of luteolin, myricetin, and ampelopsin: Chemoenzymatic preparation and biophysical properties”. Journal of Agricultural and Food Chemistry, 68(40), 11197–11206. https://doi:10.1021/acs.jafc.0c03997
- Rajha HN, Roula M, Richard G, Debs E, and Louka N. 2020. “‘Intensification of vaporization by decompression to the vacuum’ (IVDV), a novel technology applied as a pretreatment to improve polyphenols extraction from olive leaves.” Food Chemistry, no. Ivdv: 128236. https://doi.org/10.1016/j.foodchem.2020.128236
- Talebi M, Alireza M, Ehsan N, et al. 2020. “The correlation between circulating inflammatory, oxidative stress, and neurotrophic factors level with the cognitive outcomes in multiple sclerosis patients. Neurological Sciences”. Neurological Sciences. doi:10.1007/s10072-020-04807-6
- Narciso J, and Nyström LM. 2020. “Alternative grain crops: introducing the Kabog Millet from the Philippines as a functional food ingredient “Foods 2020, 9(12), 1727 https://doi.org/10.3390/foods9121727
- Petrova P, Arsov A, Ivanov I, Tsigoriyna L and Petrov K. 2021. “New exopolysaccharides produced by Bacillus Licheniformis 24 display substrate-dependent content and antioxidant activity” Microorganisms 9, 2127. https://doi.org/10.3390/microorganisms9102127
- Kyriakou S, Tragkola V, Alghol H, et al. 2022. “Evaluation of Bioactive Properties of Lipophilic Fractions of Edible and Non-Edible Parts of Nasturtium officinale (Watercress) in a Model of Human Malignant Melanoma Cells.” Pharmaceuticals, 15, 141. https://doi.org/10.3390/ph15020141
FAQs
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