hi,
I have a question about the preparation and procedure of the DPPH assay in onions.
I already have some results with a 0.1 mM DPPH solution:
%DPPH radical scavening of Ascorbic acid
5 uM 5,984876429 %
7.5 uM 15,27111767 %
10 uM 33,89893028 %
15 uM 55,30247141 %
20 uM 76,65068241 %
but with my onion extracts I had very high values:
%DPPH radical scavening of onion samples
Onion yellow/A 54,11059457%
Onion yellow/B 56,16589185%
Onion Red/A 103,3887937%
Onion Red /B 103,5600685%
I took the concentration of 0.1 mM from a wheat protocol. But in a couple of scientific papers I've noticed, that the usually used DPPH concentration for onion extract is 0.6, 0.4 or 0.2 mM. But I´m not sure which of them should I take and why? Could somebody explain the logic behind it i.e. why these exact values are used?