| Literature DB >> 25038667 |
Yolanda Carmona-Jiménez1, M Valme García-Moreno2, Jose M Igartuburu3, Carmelo Garcia Barroso1.
Abstract
The DPPH assay is one of the most commonly employed methods for measuring antioxidant activity. Even though this method is considered very simple and efficient, it does present various limitations which make it complicated to perform. The range of linearity between the DPPH inhibition percentage and sample concentration has been studied with a view to simplifying the method for characterising samples of wine origin. It has been concluded that all the samples are linear in a range of inhibition below 40%, which allows the analysis to be simplified. A new parameter more appropriate for the simplification, the EC20, has been proposed to express the assay results. Additionally, the reaction time was analysed with the object of avoiding the need for kinetic studies in the method. The simplifications considered offer a more functional method, without significant errors, which could be used for routine analysis.Entities:
Keywords: Antioxidant activity; DPPH; EC(20); Routine analysis; Wine
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Year: 2014 PMID： 25038667 DOI： 10.1016/j.foodchem.2014.05.106
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514