Determination of the activity of an antioxidant by the DPPH° assay

What is an antioxidant?

Antioxidants are « substances which extend the shelf life of food products by protecting them from alterations due to oxidation, such as rancidity of fats and changes in color » (definition according to the European regulation EC/1333/2008).

Antioxidants are capable of limiting oxidation reactions, a complex mechanism which involves a series of reactions, most of which being free radical reactions.