CUPRAC Food and Beverage Antioxidant Assay


The CUPRAC Food and Beverage Antioxidant Assay has been designed to quantify the antioxidant levels in water-based foods and food extracts. The Eagle Biosciences CUPRAC Food and Beverage Antioxidant Assay is for research use only and not to be used in diagnostic procedures.

SKU: CPC96-K01 Categories: ,

CUPRAC Food and Beverage Antioxidant Assay

The CUPRAC Food and Beverage Antioxidant Assay is For Research Use Only

Size: 50 samples/standards & 50 blanks
Incubation Time: 10 minutes
Sample Type: Water based foods and food extracts
Sample Size: 20 µl

Assay Background

Antioxidants are plentiful in nature, designed to help preserve cells from oxidative damage due to injury or the environment. Many of these antioxidants are beneficial to humans, and are believed to be involved in preventing many diseases. Consumers have taken a great interest in their consumption of antioxidants for improved health, and the food industry has taken notice – oftentimes listing the amount on prepared, packaged foods. The Food Science Division Aqueous CUPRAC Antioxidant Assay has been designed to quantify the antioxidant levels in water based foods and food extracts. This assay is based on the changes in absorption characteristics of the neocuproine (Nc) copper (II) complex when it is reduced by an antioxidant. The reduction potential of the sample or standard effectively converts Cu+2 to Cu+1, thus changing the absorbance maximum, as shown in Figure 1. This reduced copper complex gives an absorption maximum at 450 nm. The calibration curve is generated using a known concentration of Trolox, with the data being expressed as μM Trolox equivalents.

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Additional Information

Assay Principle

Antioxidants are substances in food that include many natural components that are beneficial to ones health. Natural and synthetic antioxidants are also useful in keeping foods fresh.

Measurement of the total antioxidant capacity of foods can thus provide important information about the comparative health benefits of foods and beverages as well as the shelf life of foods and their freshness.

Several factors influence the stability of foods and ingredients, including added and natural antioxidants, temperature, handling conditions and exposure to light and oxygen. Properties associated with this decline in freshness include undesirable changes in flavors, textures, shelf stability, nutritional content and appearance.

While there are numerous methods available to measure antioxidants few are useful in food chemistry. For more information on the pros and cons of antioxidant detection methods, see our White Paper. The patented CUPRAC method detects a wider range of antioxidants and offers a number of advantages over older methods:

  • It reacts to a much broader range of thiol antioxidants than the FRAP method.
  • It is selective due to its lower redox potential than that of the ferric method. Simple sugars and citric acid are not oxidized in this method.
  • It is much more stable than the chromogenic radical reagents such as ABTS and DPPH.
  • It is insensitive to humidity, light, air, and pH.
  • The calibration curve is linear over a wide concentration range unlike other methods.


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