FRAP Antioxidant Capacity Assay Kit

BQCkit

Catalog No: BQC-KF01003-100

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Pupose of Usage

The kit is designed for the antioxidant capacity measurement in biological samples.

This assay measures the ferric reducing ability of plasma (FRAP). At low pH, when a ferric complex is reduced to the ferrous form (Fe2+), intense blue color with an absorption maximum at 593 nm develops. This reaction is nonspecific and any half-reaction which has a less-positive redox potential, under reaction conditions, then the Fe3+/Fe2+ complex half-reaction will drive Fe3+ complex reduction. Acidic conditions favor the reduction of the complex and, thereby, color development, showing that an antioxidant is present.

FRAP assay kit is recommended for total antioxidant activity of single antioxidants in an aqueous solution and added to the plasma.

Publications

• Fernández, J., V. García De La Fuente, M. T. Fernández García, Gómez J. Sánchez, B. Isabel Redondo, C. J. Villar, and F. Lombó. 2020. “A Diet Based on Cured Acorn-Fed Ham with Oleic Acid Content Promotes Anti-Inflammatory Gut Microbiota and Prevents Ulcerative Colitis in an Animal Model.” Lipids in Health and Disease 19 (28). https://doi.org/10.1186/s12944-020-01205-x
• Rajha, Hiba N, Roula M Abdel-massih, Richard G Maroun, Espérance Debs, and Nicolas Louka. 2020. “‘Intensification of Vaporization by Decompression to the Vacuum’ (IVDV), a Novel Technology Applied as a Pretreatment to Improve Polyphenols Extraction from Olive Leaves.” Food Chemistry, no. Ivdv: 128236. https://doi.org/10.1016/j.foodchem.2020.128236.
• 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 (January): 14–20. https://doi.org/10.1016/j.phytol.2019.01.006
• Chambers, Christopher S., David Biedermann, Kateřina Valentová, Lucie Petrásková, Jitka Viktorová, Marek Kuzma, and Vladimír Křen. 2019. “Preparation of Retinoyl-Flavonolignan Hybrids and Their Antioxidant Properties.” Antioxidants 8 (7): 236. https://doi.org/10.3390/antiox8070236
• Fernández, Javier, Lorena García, Joaquín Monte, Claudio J. Villar, and Felipe Lombó. 2018. “Functional Anthocyanin-Rich Sausages Diminish Colorectal Cancer in an Animal Model and Reduce pro-Inflammatory Bacteria in the Intestinal Microbiota.” Genes 9 (3): 133. https://doi.org/10.3390/genes903013
• Fernández-Fernández, Javier. 2018. “Modulación de Procesos Inflamatorios y Neoplásicos En Colon Mediante Alimentos Funcionales En Modelos Animales Murinos.” Universidad de Oviedo
• Martinez, Vicente, Manuel Nieves-Cordones, Maria Lopez-Delacalle, Reyes Rodenas, Teresa C. Mestre, Francisco Garcia-Sanchez, Francisco Rubio, Pedro A. Nortes, Ron Mittler, and Rosa M. Rivero. 2018. “Tolerance to Stress Combination in Tomato Plants: New Insights in the Protective Role of Melatonin.” Molecules 23 (3). https://doi.org/10.3390/molecules23030535
• 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
• Rios, Manoel Juarez Marinho. 2018. “Efeitos de Uma Sessão de Treino de CrossFit Em Biomarcadores Plasmáticos de Lesão Oxidativa Ficha de Catalogação.” FADEUP Porto University.
• Rydlová, Lenka, Eva Tesařová, Kateřina Valentová, and Vladimír Křen. 2017. “Enzymatic Modifications of Bioactive Flavonoids Diplomová.” UNIVERZITA KARLOVA V PRAZE.
• 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
• Fernández, J, V García De Fuente, M T Fernández García, J Gómez Sánchez, and B Isabel. 2019. “A Diet Based on Cured Acorn Ham with Oleic Acid Content Promotes Anti-Inflammatory Gut Microbiota Shifts and Prevents Ulcerative Colitis in an Animal Model.” Preprints, no. March. https://doi.org/10.20944/preprints201903.0005.v1.
• Fernández, Javier, Lorena García, Joaquín Monte, Claudio J. Villar, and Felipe Lombó. 2018. “Functional Anthocyanin-Rich Sausages Diminish Colorectal Cancer in an Animal Model and Reduce pro-Inflammatory Bacteria in the Intestinal Microbiota.” Genes 9 (3). https://doi.org/10.3390/genes9030133.
• Fernández, Javier. 2018. “Modulación de Procesos Inflamatorios y Neoplásicos En Colon Mediante Alimentos Funcionales En Modelos Animales Murinos.” Universidad de Oviedo.
• Rios, Manoel Juarez Marinho. 2018. “Efeitos de Uma Sessão de Treino de CrossFit Em Biomarcadores Plasmáticos de Lesão Oxidativa Ficha de Catalogação.” FADEUP Porto University.
• 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
• Abi-Khattar, A.-M., Rajha, H. N., Abdel-Massih, R. M., Habchi, R., Maroun, R. G., Debs, E., & Louka, N. (2020). “Intensification of vaporization by decompression to the Vacuum” (IVDV), a novel technology applied as a pretreatment to improve polyphenols extraction from olive leaves

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