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KF01001 | DMPD Assay Kit | Antioxidant Capacity

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KF01001 | DMPD Assay Kit | Antioxidant Capacity

180.00430.00 TAX excl.

A solution of DMPD at an acidic pH, in the presence of a suitable oxidant solution, can form a stable and colored radical cation (DMPD•+) that shows maximum absorbance at 553 nm. Antioxidant compounds which are able to transfer a hydrogen atom to DMPD•+ quench the color and produce discoloration of the solution which is proportional to their amount. This reaction is rapid and the endpoint, which is stable, corresponds to a measure of the antioxidative efficiency.

This kit measures the antioxidant activity of compounds that are able to transfer hydrogen atoms.

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 the full 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.


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  • 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


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