KF01001 | DMPD Assay Kit | Antioxidant Capacity
180.00€ – 430.00€ TAX excl.
BQC DMPD Antioxidant Capacity Assay Kit is an easy and quick assay to measure TAC in beverages, food samples and plant extracts.
This TAC Assay Kit is based on the N,N-dimethyl-ρ-phenylenediamine (DMPD) method. In this method, the DMPD radical (DMPD•+) which is a purple colored (λmax = 533 nm) stable cation radical, is reduced by hydrogen-donating antioxidants to the colorless DMPD reduced form.
Additional information
Sizes: 100,200 and 400 tests
Expiry date: 1 year
Storage: -20ºC, 4ºC and room temperature
Assay time: 30 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
To access more information, please complete the fields. As soon as possible, the documentation will be sent to your email.
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
- Rydlová L, Tesařová E, Valentová K, and Křen V. 2017. “Enzymatic modifications of bioactive flavonoids diplomová.” Univerzita Karlova V Praze.
- Valentová K, Káňová K, Di Meo F, Pelantová H, et al. 2017. “Chemoenzymatic preparation and biophysical properties of sulfated quercetin metabolites.” International Journal of Molecular Sciences 18 (11): 1–17. https://doi.org/10.3390/ijms18112231
- Valentová K, Purchartová K, Rydlová L, et al. 2018. “Sulfated metabolites of flavonolignans and 2,3-Dehydroflavonolignans: preparation and properties.” International Journal of Molecular Sciences 19 (2349). https://doi.org/10.3390/ijms19082349
- Biedermann D, Moravcová V, Kateřina V, et al. 2019. “Oxidation of flavonolignan silydianin to unexpected lactone-acid derivative.” Phytochemistry Letters 30 (January): 14–20. https://doi.org/10.1016/j.phytol.2019.01.006
- Sanchiz A, Pedrosa M, Guillamón E, et al. 2019. “Influence of Boiling and Autoclave Processing on the Phenolic Content, Antioxidant Activity and Functional Properties of Pistachio, Cashew and Chestnut Flours.” Lwt – Food Science and Technology 105: 250–56. https://doi.org/10.1016/j.lwt.2019.02.035.
- Káňová K, Petrásková L, Pelantová H, et al. 2020. “Sulfated metabolites of luteolin, myricetin, and ampelopsin: Chemoenzymatic preparation and biophysical properties”. Journal of Agricultural and Food Chemistry, 68(40), 11197–11206. https://doi:10.1021/acs.jafc.0c03997
FAQs
Check the Frequently Asked Questions section here.
