2.5.4. Antioxidant capacity
Antioxidant capacity (AC) was determined through the evaluation of
the free radical scavenging effect on 1,1-diphenyl-2-picrylhydrazyl
(DPPH) following the method described by Odriozola-Serrano et al.
(2007). Broccoli juice (0.01 mL) was mixed with 3.9 mL of methanolic
DPPH (0.025 g/L) and 0.090 mL of distilled water. The homogenate
was shaken vigorously and kept in darkness for 30 min. Absorption of
the samples was measured using a CECIL 2021 spectrophotometer
(Cecil Instruments Ltd., Cambridge, UK) at 515 nm against a blank
of methanol. Antioxidant capacity was calculated from the DPPHinhibition
values of broccoli juice related to the initial absorbance of
the methanolic DPPH solution.