ChemistryAgricultural and Food SciencesMedicine

HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl.

T. Yamaguchi, H. Takamura, T. Matoba, J. Terao

1998.6.23BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

DOI: 10.1271/bbb.62.1201

tlooto Summary

An HPLC method using 1,1-diphenyl-2-picrylhydrazyl (DPPH) determined the free radical-scavenging activity of several antioxidants: ascorbic acid, alpha-tocopherol, Trolox, and cysteine, and the results well agree with those of previous reports.

Abstract

Abstract is not available.

Citation format

YAMAGUCHI, T., et al. HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 1998, 62 6: 1201–4.