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eBQC0101 | e-BQC Lab

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eBQC0101 | e-BQC Lab

1,070.00 TAX excl.

eBQC Lab portable device

  • Patent device: based on the most powerful analytical technique: electrochemistry.
  • Total Antioxidant Capacity: represents a measure of the global antioxidant status of biomedical samples.
  • Quick and reliable measurement:  results in less than a minute and with only one drop of sample.
  • Sample native conditions: it does not modify the native conditions of the sample.
  • Easy-results conversion: results are given in eBQC value, and it can be easily transformed into Antioxidant Equivalents of Vit C, Galic Acid, or Trolox (CEAC, GAE, or TEAC) with the standards use.
  • Fast and slow-acting antioxidants (Q1 and Q2): Allowing us to obtain a more complete assessment of the total antioxidant capacity.

The use of strips is necessary:

SKU: eBQC0101Categories:

Compatibility and applications

The eBQC Lab device works and has been tested in the following:

  • Biomedical samples: plasma, blood, saliva, urine, cell cultures, cell extracts, tissue homogenates.

In general, samples can be dissolved in an aqueous solution, like one of our buffers.

eBQC Lab is a very versatile tool due to its ability to measure in almost every liquid sample and can be used in many biomedical fields from pharma, aging, exercise, nutrition, etc .

Do you still have doubts about choosing the right device and technology for your research? Ask for the compatibility of your sample!
Let us know and our scientific and customer department will advise you on the best option

Plant and vegetable extracts are also rich sources of antioxidants. Check the eBQC Natural Ingredients for its use with this samples, and discover all the possibilities in the field.

How to use

e-BQC LAB is very easy to use: Mix your sample with the buffer (only if necessary), place the strip in the slot, dispense a drop of sample and click the button to measure

e-BQC LAB works with disposable strips with an inert carbon material to dispense the drop.

Brochure

Brochure eBQC lab

Certificate Of Analysis (CoA)

CoA eBQC-D85-20210322

CoA eBQC-D81-20210322

CoA eBQC-D17-20200110

CoA eBQC-D97-20210322

CoA eBQC-D93-20210322

CoA eBQC-D89-20210322

CoA eBQC-D87-20210322

Technical data

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

Publications

  • Muñoz H, Fernández B, Perea M, et al. 2016. “e-BQC electrochemical antioxidant capacity: aging.” Free Radical Biology and Medicine 96: P-13. https://doi.org/10.1016/j.freeradbiomed.2016.04.076.
  • Hevia D, Rey S, Riego M, et al. 2018. “Chronic Heart Failure (CHF): Thiol oxidation and antioxidant capacity as possible biomarker (e-BQC).” Free Radical Biology and Medicine 120: S85. https://doi.org/10.1016/j.freeradbiomed.2018.04.280.
  • Rey S, Gomez E, Muñoz H, and Hevia D. 2018. “Fast and Accurate Electrochemical Measurement of Total Antioxidant Capacity as an Alternative to Spectrophotometrical Methods.” Biomedical Journal of Scientific & Technical Research 11 (2): 10–12. https://doi.org/10.26717/bjstr.2018.11.002069.
  • Basilescu A, Fanjul P, Titoiu A, et al. 2019. “Progress in electrochemical (Bio)Sensors for monitoring wine production.” Chemosensors 7 (4). https://doi.org/10.3390/chemosensors7040066
  • Riego M, Rey S, Hevia D, and Muñoz H. 2019. “Solvents’ influence in the measurement of phenolic compounds and antioxidant capacity in blueberries extracts.” In 13th ISANH Malta World Congress on Polyphenols Applications, edited by Malta Polyphenols World Congress, 56. Valetta, Malta: International Society of Antioxidants.
  • Rey S, Sainz RM, Mayo JC, Hevia D, and Muñoz H. 2019. “Oxidative stress markers in stroke patients: a clinical study.” In 21st ISANH International Conference on Oxidative Stress Reduction, Redox Homeostasis and Antioxidants, 6:62. Paris: International Society of Antioxidants in Nutrition and Health (ISANH). https://doi.org/http://dx.doi.org/10.18143/AISANH_v6i2.
  • Rey S, Hevia D, Riego M, and Muñoz H. 2019. “Red wine as a cardioprotective agent: a comparison between the two most consumed D.O wines in Spain.” In 1st Iternational Conference Nutrients 2019 – Nutritional Advances in the Prevention and Management of Chronic Disease, edited by Nutrients, 114. Barcelona: MDPI.
  • Rey S, Riego M, Muñoz H, and Hevia D. 2019. “New tool for the measurement of antioxidant absorption on skin after cream application.” In 10th International Conference on Skin Aging and Challanges 2019. International Society of Antioxidants in Nutrition and Health (ISANH).
  • Tamkutė L, Liepuoniūtė R, Pukalskienė M, and Venskutonis PR. 2020. “Recovery of valuable lipophilic and polyphenolic fractions from cranberry pomace by consecutive supercritical CO2 and pressurized liquid extraction”. The Journal of Supercritical Fluids, 104755. doi:10.1016/j.supflu.2020.104755
  • García R, Amor S, and Patel G. 2020. “Evaluación de los potenciales efectos beneficiosos del consumo de agua alcalinizada sobre la vasculatura en ratas hipertensas”. https://alkanatur.com/estudios/Estudio_Hipertension.pdf
  • Ljubijankić N, Galijašević S. 2020. “Synthesis and characterization of Fe(III) complex with thiosemicarbazide-based ligand” Bulletin of the Chemists and Technologists of Bosnia and Herzegovina. 55: 13-18. https://doi.org/10.35666/ghtbh.2020.55.03
  • Serrano JP, Montero T, Buendia A, Arias S. 2021. “Epidermal Barrier Function and Skin Homeostasis in Skin with Permanent and Adhesive Tattoos: A Cross-Sectional Stud”. J Clin Med. 2021 Feb 22;10(4):888. doi: 10.3390/jcm10040888.
  • Delorme N, Venter L, Rolton A, and Ericson J. “Integrating Animal Health and Stress Assessment Tools Using the Green-Lipped Mussel Perna canaliculus as a Case Study,” Journal of Shellfish Research 40(1), 93-112, (3 May 2021). https://doi.org/10.2983/035.040.0109
  • Aranaz M, Costas M, Lobo L, et al.2021.”Homeostatic alterations related to total antioxidant capacity, elemental concentrations and isotopic compositions in aqueous humor of glaucoma patients” Analytical and Bioanalytical Chemistry
  • Postigo V, García M, Cabellos J, and Arroyo T. 2021. “Wine Saccharomyces Yeasts for Beer Fermentation.” Fermentation, 7(4), 290. https://doi.org/10.3390/fermentation7040290
  • Montero T, Martinez A, Sierra A, et al. 2021. “S. Erythema Increase Predicts Psoriasis Improvement after Phototherapy. J. Clin. Med. 10, 3897. https://doi.org/10.3390/ jcm10173897
  • Lulijwa R, Young T, Symonds J, Walker S, et al. 2021. “Uncoupling Thermotolerance and Growth Performance in Chinook Salmon: Blood Biochemistry and Immune Capacity.” Metabolites, 11, 547. https://doi.org/10.3390/metabo11080547
  • Montero T, Martinez A, Cuenca C, et al. 2022 .”Assessment of hand hygiene strategies on skin barrier function during COVID-19 pandemic: A randomized clinical trial.” Contact Dermatitis.2022;86:276–285. DOI: 10.1111/cod.14034276
  • Postigo V, Sanz P, García M, & Arroyo T. 2022. “Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation”. Foods, 11(14), 2029. DOI: 10.3390/foods11142029
  • Tamkutė L, Jančiukė G, Pukalskienė M, Sarapinienė I, Skeberdis V. A., & Venskutonis P. R. 2022. “Cranberry and black chokeberry extracts isolated with pressurized ethanol from defatted by supercritical CO2 pomace inhibit colorectal carcinoma cells and increase global antioxidant response of meat products during in vitro digestion”. Food Research International, 111803. DOI: 10.1016/j.foodres.2022.111803

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