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.
Filters Sort results

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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