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Method evidence record

DPPH Radical Scavenging Assay

The DPPH radical scavenging assay is a rapid, widely used spectrophotometric method for measuring the antioxidant capacity of foods, plant extracts, and purified compounds. It quantifies how effectively a sample neutralises the stable synthetic free radical DPPH (2,2-diphenyl-1-picrylhydrazyl) by measuring the resulting colour change from deep violet to yellow, making it a cornerstone technique in food science, nutraceutical research, and phytochemistry.

Evidence statusSources recorded, not reviewedBibliographic sources are present. Claim-level evidence review has not been performed.

Source record

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2,2-Diphenyl-1-Picrylhydrazyl Radical Scavenging Assay

Taxonomic method recordprocess-pipelinefood-science

  1. Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181(4617), 1199–1200. · DOI 10.1038/1811199a0

  2. Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT — Food Science and Technology, 28(1), 25–30. · DOI 10.1016/S0023-6438(95)80008-5

Open full method2 recorded citations, copied from the method source record.

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