A novel antioxidant activity index (AAU) for natural products using the DPPH assay

作者：Deng Jing; Cheng Wangyuan; Yang Guangzhong^*

来源：Food Chemistry, 2011, 125(4): 1430-1435.

DOI：10.1016/j.foodchem.2010.10.031

• Evaluation of antioxidative ability
• Antioxidant activity unit
• Lignans
• DPPH assay

A novel antioxidant activity unit (AAU) was proposed as the antioxidation ability of natural products using the DPPH assay Based on the definition of MU using a combination of fitting curve equation for scavenging ratio of DPPH free radicals with the theoretical relation between DPPH concentration and absorbance the equation was deduced In this study eight - lignans and the standard samples of gallic acid vitamin C were used It was demonstrated that the concentration of DPPH was affected more by temperature than by time AAU showed its consistency and uniqueness between different concentrations of each lignan with a relative standard deviation (RSD) of less than 8 07% The antioxidant

• 出版日期2011-4-14
• 单位中南民族大学