Ferric Reducing Antioxidant Power (FRAP) Assay, Catalog: MA-0272

Catalog MA-0272

Size 200 wells

Sample Type Plasma, Serum, Fruits, Vegetables, Beverages, Food

Method of Detection Colorimetric, OD 594 nm

Assay Type Quantitative

Application A plate-based simple, sensitive and reproducible colorimetric assay to measure either the combination of both small molecule and protein antioxidants or small molecules antioxidants.

Sensitivity Approaching 100 µM reducing equivalents

Storage Conditions 4°C

Shipping Temperature Gel Pack

Shelf Life One year from the date of delivery

The Ferric Reducing Antioxidant Power (FRAP) assay is a widely used method for assessing antioxidant capacity in samples including biological fluids, food extracts, and dietary supplements. Developed by Benzie and Strain in 1996, this simple test measures the ability of antioxidants to reduce Fe³⁺ to Fe²⁺ under acidic conditions. It is based on the reduction of a ferric-tripyridyltriazine complex to its ferrous form, producing a blue color measured at 594 nm. The intensity of the color is proportional to the reducing power of the sample. The FRAP assay has been widely applied in research related to oxidative stress, nutrition, and food science and used to evaluate the antioxidant potential of fruits, vegetables, spices, and essential oils. AkrivisBio’s FRAP Assay converts the FRAP assay to a microplate-based approach in a simple, sensitive and reproducible format with a sensitivity approaching 100 µM reducing equivalents.