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?

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