DPPH antioxidant assay revisited
DPPH antioxidant assay revisited
复制标题
DOI：
10.1016/j.foodchem.2008.08.008
复制
发表时间：
2009-04-15
期刊：
影响因子：
8.8
通讯作者：
Bhat, Tej K.
中科院分区：
文献类型：
--
作者：
Sharma, Om P.;Bhat, Tej K.
清除DPPH自由基是一种常见的抗氧化试验的基础。这一测定遵循了许多规程，导致不同实验室的结果有所不同。我们提出了不同的工作人员所遵循的方案的观点，他们的结果不一致，并在分光光度法的灵敏度范围内推荐一个标准程序。三种常见的标准抗氧化剂，即抗坏血酸、BHT和没食子酸丙酯在本研究中被使用。在甲醇中，抗坏血酸和没食子酸丙酯的IC50值分别为11.8 μ M和4.4 μ M，在缓冲甲醇中，IC50值分别为11.5 μ M和4.7 μ M。BHT清除自由基的能力受反应介质的影响较大。在甲醇和缓冲甲醇中反应的IC50值分别为60.0 μ M和9.7 μ M。(C) 2008 Elsevier Ltd版权所有。
Scavenging of DPPH free radical is the basis of a common antioxidant assay. A number of protocols have been followed for this assay resulting in variation in the results of different laboratories. We present a perspective of the protocols followed by different workers with incongruity in their results and recommend a standard procedure within the sensitivity range of spectrophotometry. Three common standard antioxidants viz. ascorbic acid, BHT and propyl gallate have been used in this study. The IC50 values for ascorbic acid and propyl gallate were 11.8 mu M and 4.4 mu M in methanol and 11.5 mu M and 4.7 mu M in buffered methanol as reaction medium, respectively. The free radical scavenging by BHT was markedly influenced by the reaction medium. The IC50 Values were 60.0 mu M and 9.7 mu M when the reaction was done in methanol and buffered methanol, respectively. (C) 2008 Elsevier Ltd. All rights reserved.