KF01005 | CUPRAC Assay Kit | Antioxidant Capacity

210.00503.00 TAX excl.

BQC CUPRAC (Cupric Reducing Antioxidant Capacity) Assay Kit is based on the reduction of Cu (II) to Cu (I) by antioxidants.

The CUPRAC reagent is a Cu (II)-neocuproine complex that is reduced to Cu (I)-neocuproine chromophore (λmax=450 nm) in the presence of antioxidants (AOX). Therefore, the absorbance measured at 450 nm depends linearly on the antioxidant concentration in the sample. The synthetic antioxidant Trolox (included in the kit) is used to standardize
the sample TAC relative to Trolox (Trolox Equivalents Antioxidant Capacity, TEAC).

Additional information

Sizes: 100,200 and 400 tests

Expiry date: 1 year

Storage: -20ºC, and 4ºC

Assay time: 45 minutes

Reagents: Reagent A, Reagent B, Reagent C, Reagent D, and Standard (Trolox)

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

  • Chambers C., Biedermann D, Valentová K, et al. 2019. “Preparation of retinoyl-flavonolignan hybrids and their antioxidant properties.” Antioxidants 8 (7): 236. doi: 10.3390/antiox8070236
  • Mahnaz T, Majdi A, Nasiri E, Naseri A, and Sadigh-Eteghad S. 2020. “The correlation between circulating inflammatory, oxidative stress, and neurotrophic factors level with the cognitive outcomes in multiple sclerosis patients.” Neurological Sciences. doi: 10.1007/s10072-020-04807-6
  • 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
  • Ahles S, Cuijpers I, Hartgens F, et al. 2022. “The Effect of a Citrus and Pomegranate Complex on Physical Fitness and Mental Well-Being in Healthy Elderly: A Randomized Placebo-Controlled Trial”. J Nutr Health Aging . DOI: 10.1007/s12603-022-1834-4
  • Barba F.J., Rajha H.N., Debs E, et al. 2022, “Optimization of Polyphenols’ Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip”. Molecules, 27(16), 5222. DOI: 10.3390/molecules27165222
  • Salem, Y.; Rajha, H.N., et al. 2022. “Stability and Antioxidant Activity of Hydro-Glyceric Extracts Obtained from Different Grape Seed Varieties Incorporated in Cosmetic Creams”. Antioxidants, 11, 1348. DOI: 10.3390/antiox11071348
  • Salem, Y.; Rajha, H.N.; van den Broek, L.A.M.; Safi, C.; Togtema, A.; Manconi, M.; Manca, M.L.; Debs, E.; Hobaika, Z.; Maroun, R.G.; et al. Multi-Step Biomass Fractionation of Grape Seeds from Pomace, a Zero-Waste Approach. Plants 2022, 11, 2831. https://doi.org/10.3390/plants11212831
  • Salem, Y.; Rajha, H.N.; Sunoqrot, S.; Hammad, A.M.; Castangia, I.; Manconi, M.; Manca, M.L.; Al Lababidi, D.; Touma, J.A.; Maroun, R.G.; et al. Exhausted Grape Seed Residues as a Valuable Source of Antioxidant Molecules for the Formulation of Biocompatible Cosmetic Scrubs. Molecules 2023, 28, 5049. https://doi.org/10.3390/molecules28135049
  • Dilshan, M. A. H., et al. “Molecular features, antioxidant potential, and immunological expression assessment of thioredoxin-like protein 1 (TXNL1) in yellowtail clownfish (Amphiprion clarkii).” Fish & Shellfish Immunology 141 (2023): 109009

FAQs

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