DPPH(free radical)

A cell-permeable
CAS：1898-66-4
分子式：C18H12N5O6
分子量：394.3
纯度：98%
存储：Store at -20°C

Background:

DPPH, known formally as 2,2-diphenyl-1-picrylhydrazyl, is a cell-permeable, stable free radical that is commonly used to evaluate the ability of compounds to act as free radical scavengers or hydrogen donors and to measure the antioxidant activity of tissue extracts.[1] The reaction of DPPH with an antioxidant or reducing compound produces the corresponding hydrazine DPPH2, which can be followed by color change from purple (absorbance at 515-528 nm) to yellow. The details and limitations of analysis have been recently reviewed.[[2],[3],[4]

Reference:

[1]. Kedare, S.B., and Singh, R.P. Genesis and development of DPPH method of antioxidant assay J.Food Sci.Technol. 48(4), 412-422 (2011).
[2]. Molyneux, P. The use of the stable free radical diphenylpicryl-hydrazyl (DPPH) for estimating antioxidant activity Songklanakarin J.Sci.Technol. 26(2), 211-219 (2004).
[3]. Sharma, O.P., and Bhat, T.K. DPPH antioxidant assay revisited Food Chemistry 113, 1202-1205 (2009).
[4]. Pyrzynska, K., and Pekal, A. Application of free radical diphenylpicrylhydrazyl (DPPH) to estimate the antioxidant capacity of food samples Anal.Methods 5, 4288-4295 (2013).