Antioxidant capacity is an overall ability of organisms or food to catch free radicals and prevent their harmful effect. Antioxidative effect includes protection of cells and cellular structures against harmful effect of free radicals, especially oxygen and nitrogen.
Antioxidants are substances with antioxidative properties. They are most commonly present in fruits and vegetables. In addition, other foods such as wine, meat or eggs contain these substances.

ABTS assay Kit is recommended for total antioxidant activity of solutions of pure substances, aqueous mixtures and beverages.

The assay described here involves the direct production of the blue/ green ABTS•+ chromophore. This has absorption maxima at 734 nm.

The addition of antioxidants to the pre-formed radical cation, reduces it ABTS depending on the antioxidant activity and the concentration of the antioxidant.

This reaction is rapid and the end point, which is stable, corresponds to a measure of the antioxidative efficiency.