abT

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abT

(electromagnetism)
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The DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2-azinobis-3-ethylbenzothiazoline-6-sulphonic acid) assays are used to determine radical scavenging activity while FRAP (ferric reducing antioxidant power) and TAC (total antioxidant capacity) tests estimates the reducing ability of extracts.
In the ABTS assay, an increase on antioxidant activity in the pulp was observed in 1/2 green and 3/4 ripe stages (Table 3), while in the FRAP assay, antioxidant activity decreased in the pulp as ripening progresses (Table 3).
ABTS radical cation scavenging activity: The ABTS (2, 2 azobis, 3-ethylbenzothiozoline-6-sulphonic acid) radical cation scavenging activity was performed by a slight modification of Re et al.
05) were found in TSS ([grados]Brix), Aw, pH, antioxidant capacity by the DPPH and ABTS methods, total phenolic content and inhibition percentage by DPPH and AbTs.
radical cation decolorization assay: The ABTS radical cation decolorization of the meat samples are shown in Table 3.
ABTS assay is based on a stable ABTS radical cation which has a blue-green chromophore absorption, produced by ABTS oxidation with potassium persulfate and is reduced in hydrogen-donating antioxidants (Costa, Moura, Marangoni, Mendes, & Teixeira, 2010).
50]), which reflects a 50% decrease of DPPH or ABTS radical by the extract, was derived and expressed in mg/mL.
Using deionized water as control, the ABTS free-radical scavenging capacity was calculated with the following formula:
To investigate the effect of temperature on laccase stability, laccase activity was determined at the following incubation time intervals: 10, 15, 30, 45 and 60 minutes using ABTS as substrate according to modified method of [sup.
53 mmol TE (trolox equivalents)/100 g FM (fresh mass), and arranged in descending order it was: white mustard>cress>radish>broccoli>chickpea> sunflower>mung bean>wheat>green lentil>alfalfa), while the ABTS potential was 3.