Evaluación de la técnica 2,2-Difenil-1-Picrilhidrazilo (DPPH) para determinar capacidad antioxidante

Abstract

Horiz Med 2015; 15 (1): Evaluación de la técnica 2,2-Difenil-1-Picrilhidrazilo (DPPH) para determinar capacidad antio idante 1 2 2 1 2 Químico Farmacéutico. RESUMENEste estudio evalúa la actividad antioxidante usando el método del radical libre 2,2-difenil-1-picrilhidracilo (DPPH). Este método se utiliza para determinar la capacidad antioxidante de alimentos y compuestos el valor anterior aumenta al incrementar la concentración de DPPH. El resultado obtenido en este estudio indica la importancia de la concentración del DPPH para evaluar la capacidad antioxidante. (Horiz Med Palabras clave:ABSTRACT antioxidant capacity of foods and synthetic compounds; for that purpose this free radical has been used values for both standards were dependent on the concentration of DPPH, having observed that the above value increases with increasing concentration of DPPH, for which reason it is suggested that all research

A promising blueberry from Colombia: antioxidant activity, nutritional and phytochemical composition of Cavendishia nitida (Kunth) A.C.Sm.

“…The antioxidant activity of the extracts (ECn1 and ECn2) and fractions were determined by radical scavenging capacity of 1,1-diphenyl-2-picryl-hydrazyl (DPPH • ) at 520 nm, and radical scavenging capacity ABTS •+ at 740 nm, both read on a FLUOStar Omega plate reader (BMG Labtech) Methanol was used as negative control, and Trolox as positive control, at concentrations of 0–10 mg L −1 ( Garzón et al., 2010 ; Giraldo Vásquez and Ramírez Aristizabal, 2013 ; Guija-Poma et al., 2015 ; Llivisaca et al., 2018 ; Nuengchamnong and Ingkaninan, 2017 ; Wootton-Beard et al., 2011 ). The DPPH • and ABTS •+ free radical scavenging activity were calculated as mean inhibitory concentration (IC 50 ).…”

The High Content of Quercetin and Catechin in Airen Grape Juice Supports Its Application in Functional Food Production

“…Free-radical scavenging activity of the grape juice samples and the polyphenol extracts was determined following the procedure described by Brand-Williams [ 48 ] with some modifications [ 49 ]. The oxidative compound DPPH was used as a substrate, and the IC 50 values were calculated by expressing the concentration (mg/L) of polyphenol (or extract) that scavenges the DPPH radical by 50%.…”

Antioxidant and Antimicrobial Activity of Porcine Liver Hydrolysates Using Flavourzyme

“…Another antioxidant assay is the DPPH which is based on the ability of compounds as hydrogen donors or free radical scavengers [50,51]. As ABTS assay, the antioxidant activity was significantly higher in hydrolysates filtered through a pore size of 30 kDa (970.06, 484.00 and 441.67 µg Trolox/g for 4, 6, and 8 h, respectively) except for a hydrolysis time of 10 h. Indeed, the antioxidant activity was not significantly different (p > 0.05) at 10 h of hydrolysis (400.82, 397.85, and 403.05 µg Trolox/g for 5, 10, and 30 kDa, respectively).…”