Key features and details
- Assay type: Quantitative
- Detection method: Colorimetric
- Platform: Microplate reader
- Sample type: Other biological fluids, Plasma, Serum
- Sensitivity: 0.2 mM
Product nameFRAP Assay Kit (Ferric Reducing Antioxidant Power Assay)
Sample typeSerum, Plasma, Other biological fluids
FRAP Assay Kit ab234626 provides a quick, sensitive and easy way for measuring the antioxidant capacity of various biological samples. FRAP assay stands for Ferric Reducing Antioxidant Power Assay.
The FRAP assay is high-throughput, adaptable and can detect antioxidant capacities as low as 0.2 mM Fe2+ equivalents.
The assay measures the antioxidant potential in samples through the reduction of ferric iron (Fe3+) to ferrous iron (Fe2+) by antioxidants present in the samples. Following the reduction of the ferric iron, a blue color develops that is read colorimetrically at 594 nm.
The antioxidant potential of samples is determined using a ferrous iron standard curve and results are expressed as Fe2+ equivalents (µM) or FRAP value.
Review the oxidative stress marker and assay guide to learn about more assays for oxidative stress.
Storage instructionsStore at +4°C. Please refer to protocols.
Components 200 tests FeCl3 Solution 1 x 4ml Ferrous Standard (2 mM) 1 x 1ml FRAP Assay Buffer 1 x 50ml FRAP Positive Control 1 x 0.1ml FRAP Probe 1 x 4ml
Ferrous standard curve.
Absorbance readings for positive control and 10 μl diluted solutions of grape juice (1:50 dilution with dH2O), strawberry methanolic extract (extract made from 50 mg of freeze-dried strawberries in 5 ml of extraction solvent and final solution diluted 1:80 times with dH2O) and green tea (brewed for 5 minutes and diluted 1:120 times with dH2O).
Absorbance readings for mM Ferrous equivalents or FRAP of grape juice, strawberry and green tea.
ab234626 has been referenced in 1 publication.
- Choi IS et al. Production, Characterization, and Antioxidant Activities of an Exopolysaccharide Extracted from Spent Media Wastewater after Leuconostoc mesenteroides WiKim32 Fermentation. ACS Omega 6:8171-8178 (2021). PubMed: 33817476