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    Wardani Setyaputri
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    This document describes a study that developed an HPLC method for evaluating the free radical-scavenging activity of foods using 1,1-Diphenyl-2-picrylhydrazyl (DPPH). The method allows for quantification of DPPH radical-scavenging activity of foods. Researchers were able to use the HPLC method to measure DPPH radical-scavenging activities of various plant extracts and foods.

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    This document describes a study that developed an HPLC method for evaluating the free radical-scavenging activity of foods using 1,1-Diphenyl-2-picrylhydrazyl (DPPH). The method allows for quantification of DPPH radical-scavenging activity of foods. Researchers were able to use the HPLC method to measure DPPH radical-scavenging activities of various plant extracts and foods.

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    © All Rights Reserved
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    6 views5 pages

    Elsa Rahmi FKIK

    Uploaded by

    Wardani Setyaputri
    This document describes a study that developed an HPLC method for evaluating the free radical-scavenging activity of foods using 1,1-Diphenyl-2-picrylhydrazyl (DPPH). The method allows for quantification of DPPH radical-scavenging activity of foods. Researchers were able to use the HPLC method to measure DPPH radical-scavenging activities of various plant extracts and foods.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Bioscience, Biotechnology, and Biochemistry

    ISSN: 0916-8451 (Print) 1347-6947 (Online) Journal homepage: https://www.tandfonline.com/loi/tbbb20

    HPLC Method for Evaluation of the Free Radical-


    scavenging Activity of Foods by Using 1,1-
    Diphenyl-2-picrylhydrazyl

    Tomoko YAMAGUCHI, Hitoshi TAKAMURA, Teruyoshi MATOBA & Junji TERAO

    To cite this article: Tomoko YAMAGUCHI, Hitoshi TAKAMURA, Teruyoshi MATOBA & Junji
    TERAO (1998) HPLC Method for Evaluation of the Free Radical-scavenging Activity of Foods
    by Using 1,1-Diphenyl-2-picrylhydrazyl, Bioscience, Biotechnology, and Biochemistry, 62:6,
    1201-1204, DOI: 10.1271/bbb.62.1201

    To link to this article: https://doi.org/10.1271/bbb.62.1201

    Published online: 22 May 2014.

    Submit your article to this journal

    Article views: 6510

    Citing articles: 578 View citing articles

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    https://www.tandfonline.com/action/journalInformation?journalCode=tbbb20

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