Método DPPH• |
Concentração inicial da solução de DPPH• |
Tempo de Reação (minutos) |
Quantidade da solução de DPPH• utilizado |
Tipos de solventes utilizados |
Absorbância |
Referência |
0,1 mM |
30 |
50 uL |
Metanol |
515 nm |
(Yao et al.,
2012YAO, H. et al. Screening and quantitative analysis of antioxidants in
the fruits of Livistona chinensis R. Br using HPLC-DAD-ESI/MS coupled with pre-column
DPPH assay., Food Chemistry v. 135, n. 4, p. 2802-2807, 2012.) |
0,5 mM |
30 |
2 mL |
Metanol |
517 nm |
(Alam et al., 2012ALAM, M. N.; BRISTI, N. J.; RAFIQUZZAMAN, M. Review on in vivo and in
vitro methods evaluation of antioxidant activity. Saudi Pharmaceutical Journal, v.
21, n. 2, p. 143-152, 2013.) |
6 × 10-5 M |
1 e 5 |
975 uL |
Etanol |
515 nm |
(Amira et al.,
2012AMIRA, E. A. et al. Effects of the Ripening Stage on Phenolic Profile,
Phytochemical Composition and Antioxidant Activity of Date Palm Fruit. Journal of
Agricultural and Food Chemistry, 2012.) |
31,5 uM |
0 a 120 |
1 mL |
Etanol |
518 nm |
(Fagali; Catalá,
2008FAGALI, N.; CATALÁ, A. Antioxidant activity of conjugated linoleic acid
isomers, linoleic acid and its methyl ester determined by photoemission and DPPH
techniques. Biophysical Chemistry, v. 137, n. 1, p. 56-62, 2008.) |
0,06 mM |
0 a 9 |
3,9 mL |
Metanol |
515 nm |
(Rufino et al.,
2009RUFINO, M. S. M. et al. Free radical-scavenging behaviour of some
north-east Brazilian fruits in a DPPH system., Food Chemistry v. 114, n. 2, p.
693-695, 2009.) |
3,8 mM |
6 |
20 uL |
Etanol |
520 nm |
(Moţ; Silaghi-Dumitrescu;
Sârbu, 2011MOŢ, A. C.; SILAGHI-DUMITRESCU, R.; SÂRBU, C. Rapid and effective
evaluation of the antioxidant capacity of propolis extracts using DPPH bleaching
kinetic profiles, FT-IR and UV-vis spectroscopic data., Journal of Food Composition
and Analysis v. 24, n. 4-5, p. 516-522, 2011.) |
100 mM |
20 |
700 uL |
Metanol |
515 nm |
(Locatelli et al.,
2009LOCATELLI, M. et al. Study of the DPPH-scavenging activity: Development
of a free software for the correct interpretation of data., Food Chemistry v. 114, n.
3, p. 889-897, 2009.) |
60 uM |
Monitorado a até o estado de equilíbrio (6 horas) |
1,95 mL |
Metanol |
515 nm |
(López-Giraldo et al.,
2009LÓPEZ-GIRALDO, L. J. et al. Kinetic and Stoichiometry of the Reaction
of Chlorogenic Acid and Its Alkyl Esters against the DPPH Radical., Journal of
Agricultural and Food Chemistry, v. 57, n. 3, p. 863-870, 2009.) |
0.4 mM/L |
Monitorado no tempo de 30 minutos, 2, 6, 12, 24, 36, 48,
72, 96, 120 e 144 horas |
0,5 mL |
Etanol |
517 |
(Liang et al.,
2010LIANG, X.L. et al. Improved in Vitro Assays of Superoxide Anion and
1,1-Diphenyl- 2-picrylhydrazyl (DPPH) Radical-Scavenging Activity of Isoflavones and
Isoflavone Metabolites., Journal of Agricultural and Food Chemistry, v. 58, n. 22, p.
11548-11552, 2010.) |
100 mM |
Monitorado ao longo de 5 h |
2,9 mL |
Etanol |
516 |
(Ordoudi et al.,
2006ORDOUDI, S. A. et al. Structure−DPPH• Scavenging Activity Relationships:
Parallel Study of Catechol and Guaiacol Acid Derivatives., Journal of Agricultural
and Food Chemistry, v. 54, n. 16, p. 5763-5768, 2006.) |
0,3 mM |
A cada 10 minutos até 1 hora |
1 mL |
Etanol |
540 |
(Liu et al.,
2008LIU, D. et al. The scavenging capacity and synergistic effects of
lycopene, vitamin E, vitamin C, and β-carotene mixtures on the DPPH free radical.,
LWT - Food Science and Technology v. 41, n. 7, p. 1344-1349, 2008.) |
0,1 mM |
A cada 15 minutos até o estado de equilíbrio |
2 mL |
Metanol |
517 |
(Lu; Yeap Foo,
2000LU, Y.; YEAP FOO, L. Antioxidant and radical scavenging activities of
polyphenols from apple pomace., Food Chemistry v. 68, n. 1, p. 81-85,
2000.) |
100 μM |
30 |
2,95 |
Acetato de etila |
520 |
(Prevc et al.,
2013PREVC, T. et al. DPPH assay of vegetable oils and model antioxidants in
protic and aprotic solvents., Talanta v. 109, n. 0, p. 13-19, 2013.) |
0.025 mM |
180 |
20 mL |
Tampão fosfato de sódio em pH 7.0 |
517 |
(Niu et al.,
2012NIU, Y. et al. Temperature-dependent stability and DPPH scavenging
activity of liposomal curcumin at pH 7.0., Food Chemistry v. 135, n. 3, p. 1377-1382,
2012.) |
1.55 × 10− 4 M |
60 |
- |
Agua e etanol em uma mistura de 1/1 |
524 |
(Friaa et al.,
2008FRIAA, O.; BRAULT, D. Kinetics of the reaction between the antioxidant
Trolox and the free radical DPPH in semi-aqueous solution., Organic &
Biomolecular Chemistry v. 4, n. 12, p. 2417-23, 2006.) |
3.8 mg/50 mL |
30 |
0,975 mL |
Acetona, hexano e metanol |
515 |
(Fernandez-Orozco et al.,
2011FERNANDEZ-OROZCO, R. et al. DPPH-scavenging capacity of chloroplastic
pigments and phenolic compounds of olive fruits (cv. Arbequina) during ripening.
Journal of Food Composition and Analysis, v. 24, n. 6, p. 858-864,
2011.) |
0,4 mM |
30 |
3 mL |
Solução metanólica 0,004% |
517 |
(Liang; Jin; Liu,
2011LIANG, B.; JIN, M.; LIU, H. Water-soluble polysaccharide from dried
Lycium barbarum fruits: Isolation, structural features and antioxidant activity.
Carbohydrate Polymers, v. 83, n. 4, p. 1947-1951, 2011.) |
0.05 mM |
5 |
0,5 mL |
Solução aquosa de micela |
528 |
(Noipa et al.,
2011NOIPA, T. et al. New approach for evaluation of the antioxidant capacity
based on scavenging DPPH free radical in micelle systems. Food Research
International, v. 44, n. 3, p. 798-806, 2011.) |