Verification of the Conditions for Determination of Antioxidant Activity by ABTS and DPPH Assays—A Practical Approach
Rafał Wołosiak,
Beata Drużyńska,
Dorota Derewiaka,
Małgorzata Piecyk,
Ewa Majewska,
Marta Ciecierska,
Elwira Worobiej,
Paulina Pakosz
Affiliations
Rafał Wołosiak
Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland
Beata Drużyńska
Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland
Dorota Derewiaka
Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland
Małgorzata Piecyk
Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland
Ewa Majewska
Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland
Marta Ciecierska
Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland
Elwira Worobiej
Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland
Paulina Pakosz
Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland
The ABTS and DPPH methods are among the most popular assays of antioxidant activity determination. Attempts to adapt them to different analytes and the search for the highest values of antioxidant activity has resulted in a large variety of assay conditions to be presented in the literature, including the way the measurement is made. This makes it difficult to relate the results to real oxidation systems, and often makes it impossible to compare them. Such a comparison is limited in advance by the use of stable radicals that do not exist in nature and that react differently from those generated in food or in vivo. Therefore, it is important to introduce measures aimed at standardizing the conditions of the activity assay, including reaction time and several reaction environments suitable for testing different groups of compounds. In this study, we used natural antioxidants of various structures: phenolic acids, flavonoids, peptides and corresponding amino acids, ascorbic acid and α-tocopherol, and also synthetic analogues of selected compounds. The curves of dependence of the measured absorbance on the concentration of antioxidants were described, the ranges of linearity were determined, and the value of the error made when reading in various ranges of dependencies was estimated. We also determined and compared the activity values using two popular methods (IC50 and TEAC), taking into account different environments and reaction times. Based on the collected data, recommendations were formulated regarding the reaction conditions adapted to the studies of individual groups of antioxidants, and unified reaction times were proposed. Taking into account the state before reaching the equilibrium of antioxidants reacting in a complex manner, this approach may introduce a simplified reference to the competing reaction that occurs in reality.
