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KF01005 | CUPRAC Assay Kit | Antioxidant Capacity

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KF01005 | CUPRAC Assay Kit | Antioxidant Capacity

190.00456.00 TAX excl.

CUPRAC reagent implies oxidation of an antioxidant with a leading thiol group like for example glutathione(GSH), generating a coloured product measurable at 450nm in a spectrophotometer. This reaction takes place on physiological pH (or neutral pH, near pH 7). The chelation with neocuproin enables a fastened reaction by elevating the redox potential of the reagent.

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

To access this information, please complete the fields. As soon as possible, the documentation will be sent to your email.

Certificate of Analysis (CoA)

CoA_CUPRAC_10050301

CoA_CUPRAC_10051806

CoA_CUPRAC_10052511

CoA_CUPRAC_10052708

Safety Data Sheet (SDS)

To access this information, please complete the fields. As soon as possible, the documentation will be sent to your email.

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

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