In this article, the method implemented by Blois, the method for assessing the inhibitory capacity of free radicals of DPPH• (2,2'-diphenyl-1-picrylhydrazyl), is used with minor modifications. The value of antiradical activity was measured by adding a solution of DPPH and ethanol (blank sample) to a quartz cuvette, and the absorption of light at a wavelength of 517 nm (D1) was measured on a K7000 spectrophotometer manufactured by YOKE (China). All samples were found to have antiradical activity, in particular, the IC50 value of the alcohol sample was 80.854 nm, and the IC50 value of the water sample was 250.62 nm, indicating high antiradical activity.
| Mualliflar | Maxsumov, Abduxamit G. |
|---|---|
| Jurnal | Товарлар кимёси ва халқ табобати |
| Nashriyot | Табобат академияси |
| ISSN | 2181-2977 |
| Nashr sanasi | 2025-12-28 |
| Jild | 4 |
| Son | 5 |
| Betlar | 98-116 |
| Til | Ingliz |
| DOI | 10.55475/jcgtm/vol4.iss4.2025.499 |
| Indeksga qo‘shilgan | 2026-08-26 |
DOI: 10.55475/jcgtm/vol4.iss4.2025.499 · Maqolaning asl sahifasi
2,2’-difenil-1-pikrilgidrazil (DPPH), свободный радикал, ингибирование, витамин C, витамин E, IC50, антирадикал, длина волны, 2,2’-difenil-1-pikrilgidrazil (DPPH), free radical, inhibition, vitamin C, vitamin E, IC50, antiradical, wavelength, 2,2’-difenil-1-pikrilgidrazil (DPPH), erkin radikal, ingibirlash, vitamin-C, vitamin-E, , IC50, antiradical, to`lqin uzunligi
| APA | Maxsumov, Abduxamit G. (2025). STUDY OF ANTIRADICAL PROPERTIES OF THE FOOD ADDITIVE PSORALIN. Товарлар кимёси ва халқ табобати, 4(5), 98-116. https://doi.org/10.55475/jcgtm/vol4.iss4.2025.499 |
|---|---|
| GOST (OAK) | Maxsumov, Abduxamit G. STUDY OF ANTIRADICAL PROPERTIES OF THE FOOD ADDITIVE PSORALIN // Товарлар кимёси ва халқ табобати. – 2025. – T. 4, № 5. – P. 98-116. – DOI: 10.55475/jcgtm/vol4.iss4.2025.499. |
| MLA | Maxsumov, Abduxamit G. “STUDY OF ANTIRADICAL PROPERTIES OF THE FOOD ADDITIVE PSORALIN.” Товарлар кимёси ва халқ табобати, 4(5), 98-116, 2025. https://doi.org/10.55475/jcgtm/vol4.iss4.2025.499 |
| Chicago | Maxsumov, Abduxamit G. “STUDY OF ANTIRADICAL PROPERTIES OF THE FOOD ADDITIVE PSORALIN.” Товарлар кимёси ва халқ табобати, 4(5), 98-116 (2025). https://doi.org/10.55475/jcgtm/vol4.iss4.2025.499 |
| Harvard | Maxsumov, Abduxamit G (2025) ‘STUDY OF ANTIRADICAL PROPERTIES OF THE FOOD ADDITIVE PSORALIN’, Товарлар кимёси ва халқ табобати, 4(5), 98-116. https://doi.org/10.55475/jcgtm/vol4.iss4.2025.499 |
| BibTeX | @article{maxsumovabduxamitg2025,
title = {STUDY OF ANTIRADICAL PROPERTIES OF THE FOOD ADDITIVE PSORALIN},
author = {Maxsumov, Abduxamit G.},
journal = {Товарлар кимёси ва халқ табобати},
year = {2025},
volume = {4},
number = {5},
pages = {98-116},
doi = {10.55475/jcgtm/vol4.iss4.2025.499},
url = {https://doi.org/10.55475/jcgtm/vol4.iss4.2025.499}
} |
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