Kinetics and Mechanisms of Antioxidant Activity using the DPPH.Free Radical Method

Bondet, Vincent; Brand-Williams, Wendy; Berset, Claudette

doi:10.1006/fstl.1997.0240

Cited by 1,066 publications

(643 citation statements)

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“…The results are highly reproducible and comparable to other free radical scavenging methods Gil et al 2000). The antioxidant efficiency is measured at ambient temperature so that the risk of thermal degradation of the molecules tested is eliminated (Bondet et al 1997). In optothermal window mode, the method can also be utilized for the evaluation of antioxidant efficiency of the compounds, which form opaque solution.…”

Section: Dpph Assaymentioning

confidence: 63%

“…1 may be reversible, as can be demonstrated by adding the reduced form ZH at the end of the reaction (Bondet et al 1997). Brand-Williams et al (1995) and Bondet et al (1997) used the term "EC 50 (efficient concentration) for the interpretation of the results from DPPH method. This is defined as the concentration of substrate that causes 50% reduction in the DPPH colour.…”

Section: Original Methodsmentioning

confidence: 99%

“…The use of cheap plastic "disposable" cuvettes, which are not attacked by methanol or ethanol, are commonly used for the assay (Bondet et al 1997). The method works equally well with methanol or ethanol.…”

Section: Recommended Methods Of Measurement and Interpretationmentioning

confidence: 99%

“…However, shorter reaction time of 5 and 10 min has also been reported (Lebeau et al 2000;Schwarz et al 2001). As the rate of reaction varies widely among substrates (Bondet et al 1997), the best practice is to follow the reaction till completion ("plateau", Fig. 2) (Yepez et al 2002;Lu and Foo 2000).…”

Section: Recommended Methods Of Measurement and Interpretationmentioning

confidence: 99%

“…The original DPPH method Blois 1958) has undergone developments and improvements (Bondet et al 1997;Brand-Williams et al 1995) related to operating conditions in order to adapt the DPPH• method to each kinetic case. Electrochemical methods for the determination of antioxidant activity based on the application of biosensors (Ruiz et al 1996) to measure antioxidant properties of tert-butylhydroxyanisole and the cyclic voltammetry (Chevion et al 1997) to study the efficiency of some low molecular weight antioxidants are reported.…”

Section: Developments In Dpph Methodsmentioning

confidence: 99%

See 4 more Smart Citations

Genesis and development of DPPH method of antioxidant assay

2011

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α, α-diphenyl-β-picrylhydrazyl (DPPH) free radical scavenging method offers the first approach for evaluating the antioxidant potential of a compound, an extract or other biological sources. This is the simplest method, wherein the prospective compound or extract is mixed with DPPH solution and absorbance is recorded after a defined period. However, with the advancement and sophistication in instrumental techniques, the method has undergone various modifications to suit the requirements, even though the basic approach remains same in all of them. This article presents a critical review on various developments to the DPPH method.

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Section: Dpph Assaymentioning

confidence: 63%

Section: Original Methodsmentioning

confidence: 99%

Section: Recommended Methods Of Measurement and Interpretationmentioning

confidence: 99%

Section: Recommended Methods Of Measurement and Interpretationmentioning

confidence: 99%

Section: Developments In Dpph Methodsmentioning

confidence: 99%

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Genesis and development of DPPH method of antioxidant assay

2011

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Antioxidants: Science, Technology, and Applications

Wanasundara¹,

Shahidi²

2005

Bailey's Industrial Oil and Fat Products

109

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Antioxidants are compounds that are employed to enhance shelf life and preserve the quality of fats and oils and lipid‐containing foods by suppressing oxidation reactions of their unsaturated components. These compounds could be naturally present, deliberately added, or generated during processing. Antioxidants are needed in small quantities to participate or interfere in the lipid autoxidation reaction cascade via various mechanisms. They should not impart any undesirable characters to the food, they should be stable, and they should be nontoxic. Application of these antioxidation differs depending on the nature of the food, conditions of intended processing, and storage. However, antioxidants that are deliberately added to foods are thoroughly scrutinized for their safety and toxicology aspects. Their usage in food is regulated under different legislatures in various countries. This chapter examines the purpose of antioxidant use, chemistry of antioxidant activity, and natural synthetic compounds that exert antioxidative activity in foods, as well as the relevant technological, toxicological, and regulatory considerations.

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Antioxidants: Science, Technology, and Applications

Senanayake¹,

Wanasundara

Shahidi

2020

Bailey's Industrial Oil and Fat Products

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Antioxidants are compounds that are used to enhance shelf life and preserve the quality of fats and oils and lipid‐containing foods by suppressing oxidation reactions of their unsaturated components. These compounds could be naturally present, deliberately added, or generated during processing. Antioxidants are needed in small quantities to participate or interfere in the lipid autoxidation reaction cascade via various mechanisms. They should be easy to handle and use, cost‐effective, and readily available. Antioxidants should not impart any undesirable flavor, odor, or color to the food; they should be stable and safe for use in food. Application of these antioxidants differs depending on the nature of the food, conditions of intended processing, desired shelf life, and storage. However, antioxidants that are deliberately added to foods are thoroughly scrutinized for their safety and toxicology aspects. Their usage in food is regulated under different legislatures in various countries. This article examines the purpose of antioxidant use, chemistry of antioxidant activity, and naturally derived and synthetic compounds that exert antioxidative activity in foods, as well as the relevant technological, toxicological, and regulatory considerations.

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Kinetics and Mechanisms of Antioxidant Activity using the DPPH.Free Radical Method

Cited by 1,066 publications

References 10 publications

Genesis and development of DPPH method of antioxidant assay

Genesis and development of DPPH method of antioxidant assay

Antioxidants: Science, Technology, and Applications

Antioxidants: Science, Technology, and Applications

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