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Antioxidant Capacity

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Antioxidant capacity is an overall ability of organisms or food to catch free radicals and prevent their harmful effect.
There are three different ways to determine the antioxidant capacity:

  • Colorimetric methods, which measure the ability of an antioxidant to reduce an oxidant, with a change of color.
  • Fluorimetric methods, which measure the ability of an antioxidant to eliminate free radicals through the donation of a hydrogen atom.
  • Electrochemistry methods, which the sample is oxidized by applying a variable potential. A variable voltage is applied to the strip to “activate” the antioxidants, so they cede the electrons. Electrons are released and detected as a current at the electrode.
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Table. Comparison between BQCkit Antioxidant Capacity Products

DEVICES KITS
e-BQC Lab e-BQC NI DMPD ABTS FRAP ORAC CUPRAC DPPH
Reference KF01001 KF01002 KF01003 KF01004 KF01005 KF01007
Time required for the assay < 1 min < 1 min 10 min 5 min 10 min 150 min 45 min 15 min
Detection method Electrochemical Electrochemical Colorimetric
(553 nm)
Colorimetric
(734 nm)
Colorimetric
(593 nm)
Fluorimetric
Kinetic
(Ex= 485 nm;
Em= 528-538 nm)
Colorimetric
Kinetic
(450 nm)
Colorimetric
(517 nm)
Analysis of substances Hydrophilic and lipophilic Hydrophilic and lipophilic Hydrophilic Hydrophilic and lipophilic Hydrophilic Hydrophilic and lipophilic Hydrophilic and lipophilic Hydrophilic and lipophilic
Type of sample Biomedical samples Plant and food extracts Food and beverages Food and beverages Biological samples Biological samples, cell lysates, food and beverages Biological samples, food and beverages Food and beverages

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