Simplification of the DPPH assay for estimating the antioxidant activity of wine and wine by-products

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Simplification of the DPPH assay for estimating the antioxidant activity of wine and wine by-products

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Title: Simplification of the DPPH assay for estimating the antioxidant activity of wine and wine by-products
Author: Carmona-Jiménez, Yolanda; García-Moreno, M. Valme; Igartuburu, Jose M.; García Barroso, Carmelo
Departments: Química Analítica; Química Orgánica
xmlui.dri2xhtml.METS-1.0.item-source: Food Chemistry 165 (2014) 198–204
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.
Subject: antioxidant activity ; DPPH ; Wine ; EC20 ; routine analysis.
Handle: http://hdl.handle.net/10498/20342
Date: 2014-05

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