Hello everyone, I'm doing some experiments with plants by exposing them to abiotic stress. I have estimated the DPPH inhibition percentage but don't know about what should be the trend (either decreasing or increasing)? Even I have read the literature but still confused.
"DPPH is based on the inhibition of synthetic-free radicals, which have a different structure to the reactive oxygen derivatives."
The DPPH° test is used to measure the antiradical power of pure molecules or plant extracts in a model system (organic solvent, room temperature). It measures the capacity of an antioxidant (AH, generally phenolic compounds) to reduce the chemical radical DPPH° (2,2-diphenyl-1-picrylhydrazyl) by hydrogen transfer. DPPH°, which is initially violet, becomes DPPH-H, pale yellow.
DHHPº reduction is easily measured by spectrophotometry at 515 nm (λmax DPPH°). The reaction speed depends on the nature of the antioxidant, and the amount of DPPH-H formed depends on the concentration of the antioxidant.
Ref:
http://chimactiv.agroparistech.fr/en/aliments/antioxydant-dpph/principe
http://orcid.org/0000-0002-0049-7972
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