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 BQC Antioxidant Capacity Products
| DEVICES | KITS | |||||||
| BRS | e-BQC | DMPD | ABTS | FRAP | ORAC | CUPRAC | DPPH | |
| Reference | eBQC0101/02 | 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 | All mentioned | Plant and food extracts OR biological samples | Food and beverages | Food and beverages | Biological samples | Biological samples, cell lysates, food and beverages | Biological samples, food and beverages | Food and beverages |
