Volume 2, Issue 1 (6-2020)                   pbp 2020, 2(1): 14-15 | Back to browse issues page

‎ 10.29252/pbp.2.1.14
‎ 20.1001.1.26767414.2020.2.1.7.8

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A new ferric iron reducing assay for evaluation total antioxidant activity of food and biological samples
Parisa Sadighara *
Department of Environmental Health Engineering, Food, Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran , parisasss@yahoo.com
Abstract:   (1514 Views)
Various methods have been developed in recent years to evaluate the total antioxidant activity of food and biological samples. In this study, a new ferric iron reducing assay was applied for measuring total antioxidants. This method is based on the oxidation on the reducing the iron III to iron II. The extraction was incubated with Fecl3 and KSCN. Ferric thiocyanate complex is formed in an acid solution. This complex is measured at 474 nm. A lower absorbance indicates increased reducing power.
Keywords: Antioxidant activity, Food and biological samples, Oxidative stress
Full-Text [PDF 114 kb]   (816 Downloads)    
Type of Study: Research |
Received: 2020/01/29 | Accepted: 2020/06/16 | Published: 2020/06/18
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Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.