In Vitro Antioxidant Activities of Low-Molecular-Weight Polysaccharides with Various Functional Groups

被引：81

作者：

Chen, Szu Kai ^{[1
]}

Tsai, Min Lang ^{[1
]}

Huang, Jin Ru ^{[1
,2
]}

Chen, Rong Huei ^{[1
]}

机构：

[1] Natl Taiwan Ocean Univ, Dept Food Sci, Chilung 20224, Taiwan

[2] Natl Ilan Univ, Dept Food Sci, I Lan City 26047, Taiwan

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2009年 / 57卷 / 07期

关键词：

Antioxidant; free-radical scavenging; agar; chitosan; starch; CARBOXYMETHYL CHITOSAN; OLIGOSACCHARIDES; DERIVATIVES; WATER;

D O I：

10.1021/jf804010w

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The objectives of this study were to evaluate the effect of different functional groups of sulfate, amine, and hydroxyl and/or their ionized groups on in vitro antioxidant capacities of low-molecular-weight polysaccharides (LMPS) prepared from agar (LMAG), chitosan (LMCH), and starch (LMST), respectively, and to elucidate their structure-activity relationship. Ascorbic acid and ethylenediaminetetraacetic acid (EDTA) were used as positive controls. The in vitro antioxidant capacities of LMAG and LMCH were higher than that of LMST in the DPPH radical, superoxide radical, hydrogen peroxide, and nitric oxide radical scavenging and ferrous metal-chelating capacities. The different scavenging capacities may be due to the combined effects of the different sizes of the electron-cloud density and the different accessibility between free radical and LMPS, which, in turn, depends upon the different hydrophobicities of the constituent sugars.

引用

页码：2699 / 2704

页数：6

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