Antioxidant Capacity

Antioxidant Capacity

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

DMPDABTSFRAPORACCUPRACDPPH
KF01001KF01002KF01003KF01004KF01005DPPH
Detection method colorimetric (553 nm)colorimetric (734 nm)colorimetric (593 nm)fluorimetric (Ex= 485 nm; Em= 528-538 nm)colorimetric (450 nm)colorimetric (517 nm)
Reaction pH acidacidacidphysiologicalphysiological
Analysis of hydrophilic/lipophilic substances hydrophilichydrophilic and lipophilichydrophilichydrophilic and lipophilichydrophilic and lipophilichydrophilic and lipophilic
Type of sample food and beveragesfood and beveragesbiological samples (plasma)biological samples, cell lysates, tissue homogenates, food and beveragesbiological samples, food and beveragesFood and beverages
Type of measurementendpointendpointendpointkinetickineticendpoint
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