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Radical Quenching of 1,1-Diphenyl-2-picrylhydrazyl: A Spectrometric Determination of Antioxidant Behavior

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John M. Berger , Roshniben J. Rana , Hira Javeed , Iqra Javeed and Sandi L. Schulien

Department of Chemistry and Biochemistry, Montclair State University, Montclair, NJ 07043

J. Chem. Educ., 2008, 85 (3), p 408

DOI: 10.1021/ed085p408

Publication Date (Web): March 1, 2008

Abstract

Radical chemistry is a fundamental subject of undergraduate organic chemistry. While well described in organic textbooks, laboratory manuals rarely address this topic, focusing instead on syntheses using polar reactions. Herein, we describe a colorimetric assay using the persistent radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) to measure the antioxidant activity of common antioxidants in one (3 hour) lab period. While the laboratory procedures are designed for a second-year organic laboratory environment, minor modifications to either the experiment or the supplemental material would make this suitable for more or less advanced courses. This exercise is particularly appropriate for a course geared for nutrition or food science majors.

Keywords (Audience):

Second-Year Undergraduate

Keywords (Domain):

Organic Chemistry

Keywords (Pedagogy):

Hands-On Learning / Manipulatives

Keywords (Subject):

Food Science

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