We will introduce an example of the antioxidant capacity measurement of food using post-column HPLC using 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH), which is known as a stable radical.
DPPH is known as a purple stable radical and becomes colorless when reduced by antioxidants.
DPPH radical scavenging activity is known as an index of antioxidant substances that utilize this reaction. By measuring this, it is possible to relatively evaluate the antioxidant capacity. This time, we performed measurements together with UV direct detection, so we will introduce them. There is a known method of calculating by converting to the amount of Trolox, but we will omit it here.