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.
Real Time Impact Factor:
Pending
Author Name: Parisa Sadighara1*
URL: View PDF
Keywords: Antioxidant activity, Food and biological samples, Oxidative stress
ISSN: 2676-7414
EISSN: 2676-7414
EOI/DOI: 10.29252/pbp.2.1.14
Add Citation
Views: 1
