1 rue Galilée, Espace Innova,
Parc Technologique de Soye
56270 Plœmeur, FRANCE
Measure the antioxidant efficacy of your ingredients, your products
with a DPPH test
The DPPH (2.2-diphenyl 1-pycrilhydrazyl) test measures the efficacy of antioxidant molecules. It measures the capacity of an antioxidant to reduce the chemical radical DPPH°.
At WAINVAM-E, we propose to carry out for you, the DPPH test to quantify the power of your antioxidants, to measure the antioxidant efficacy of yours ingredients (fruits, vegetables, spices, sounds of cereals…) or formulas.
The DPPH test is a colorimetric method based on the degradation of the DPPH° radical (2,2-diphenyl-1-picrylhydrazyl). An antioxidant will have the ability to give up hydrogen or a singlet electron to the synthetic DPPH° radical of violet coloring to stabilize it in DPPH, of yellow-green coloring whose absorbance is determined at 515nm.
- Sample to analyze :
– For liquids : 1-5 ml
– For solids : 5-10 mg
- Following information for each sample :
– Chemical nature: all chemical natures except radioactive elements.
– Form : solid (granular, powdery, etc …) liquid.
– Solubility : soluble or insoluble in the experimental conditions (culture medium).
– Shipping conditions: depending on the type of molecule and the packaging recommended to maintain its stability.
For each experiment, a curve is made to represent the evolution of residual DPPH° in the presence of the sample to be analyzed and as a function of time. The measurement of the decrease of purple coloring over time allows to determine the IC50, time after which 50% of the coloring is lost. Thus an antioxidant will be more effective as its IC50 value will be low. Kinetic measurement of the decrease of the violet coloration in the presence of the antioxidant for 30 min, or more depending on the molecule.