DMPD Antioxidant Capacity Assay Kit

BQCkit

Catalog No: BQC-KF01001-100

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PURPOSE OF USE

The kit is designed for the antioxidant capacity measurement in foods, beverages and biological samples.

BACKGROUND
Bioquochem DMPD assay kit is recommended for antioxidant measurements of beverages. This kit measures the antioxidant activity of compounds that are able to transfer hydrogen atoms. When the compound N,N-dimethyl-ρ-phenylenediamine (DMPD) is in the presence of a suitable oxidant solution, a colored radical cation is formed (DMPD•+). Antioxidant compounds, which are able to transfer a hydrogen atom to DMPD•+, cause a decoloration of the solution. In our assay a solution of DMPD at an acidic pH and in the presence of a suitable oxidant solution, can form a stable and colored radical cation (DMPD•+) which shows a maximum of absorbance at 553 nm. Antioxidant compounds which are able to transfer a hydrogen atom to DMPD•+ quench the color and produce a decoloration of the solution which is proportional to their amount. This reaction is rapid and the end point, which is stable, is taken as a measure of the antioxidative efficiency.

Publications

• Biedermann, David, Veronika Moravcová, Kateřina Valentová, Marek Kuzma, Lucie Petrásková, Ivana Císařová, and Vladimír Křen. 2019. “Oxidation of Flavonolignan Silydianin to Unexpected Lactone-Acid Derivative.” Phytochemistry Letters 30 (April): 14–20. https://doi.org/10.1016/j.phytol.2019.01.006.
• Sanchiz, Africa, Mercedes M. Pedrosa, Eva Guillamón, Claudia Arribas, Blanca Cabellos, Rosario Linacero, and Carmen Cuadrado. 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 (May): 250–56. https://doi.org/10.1016/j.lwt.2019.02.035.
• Valentová, Kateřina, Kateřina Purchartová, Lenka Rydlová, Lenka Roubalová, David Biedermann, Lucie Petrásková, Alena Křenková, 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.
• Valentová, Kateřina, Kristýna Káňová, Florent Di Meo, Helena Pelantová, Christopher Steven Chambers, Lenka Rydlová, Lucie Petrásková, et al. 2017. “Chemoenzymatic Preparation and Biophysical Properties of Sulfated Quercetin Metabolites.” International Journal of Molecular Sciences 18 (11). https://doi.org/10.3390/ijms18112231.
• Rydlová, Bc Lenka. 2017. “ENZYMOVÉ MODIFIKACE BIOLOGICKY AKTIVNÍCH FLAVONOIDŮ Enzymatic Modifications of Bioactive Flavonoids.” UNIVERZITA KARLOVA V PRAZE.
• Sanchiz, Africa, Mercedes M. Pedrosa, Eva Guillamón, Claudia Arribas, Blanca Cabellos, Rosario Linacero, and Carmen Cuadrado. 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.
• Valentová, Kateřina, Kateřina Purchartová, Lenka Rydlová, Lenka Roubalová, David Biedermann, Lucie Petrásková, Alena Křenková, et al. 2018. “Sulfated Metabolites of Flavonolignans and 2,3-Dehydroflavonolignans: Preparation and Properties.” International Journal of Molecular Sciences 19 (8): 1–16. https://doi.org/10.3390/ijms19082349.
• Valentová, Kateřina, Kristýna Káňová, Florent Di Meo, Helena Pelantová, Christopher Steven Chambers, Lenka Rydlová, Lucie Petrásková, 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.
• Káňová, K., Petrásková, L., Pelantová, H., Rybková, Z., Malachová, K., Cvačka, J., … Valentová, K. (2020). Sulfated Metabolites of Luteolin, Myricetin, and Ampelopsin: Chemoenzymatic Preparation and Biophysical Properties. Journal of Agricultural and Food Chemistry, 68(40), 11197–11206. http://doi.org/10.1021/acs.jafc.0c03997

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