Pectin Hydroxamic Acids Exhibit Antioxidant Activities in Vitro

Yang, Shwu Huey; Cheng, Kur Ta; Lin, Yin Shiou; Liu, Yen Wenn; Hou, Wen Chi

doi:10.1021/jf049867x

Cited by 35 publications

(27 citation statements)

References 30 publications

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“…Obviously, drying methods do have eff ects on DPPH radical-scavenging abilities and the DPPH radical-scavenging abilities of AP and SDP were higher than those of the ODP and FDP at all the same concentrations. Studies revealed that there was no signifi cant relationship between DPPH and pectin DE (Yang et al, 2004). The bioactivities of polysaccharides and their conjugates can be aff ected by many factors including chemical components, molecular mass, structure, conformation, and even the extraction and isolation methods (Xu et al, 2009).…”

Section: Scavenging Of Hydroxyl Radical By Pectin Treated By Diff Erementioning

confidence: 99%

“…Epidemiological studies have shown that the consumption of fruits and vegetables is associated with a reduced risk of chronic diseases. It has been demonstrated that polysaccharides have strong antioxidant activities and this is because of the reduction power and free radical scavenging activities of these molecules (Yang et al, 2004;MateosAparicio et al, 2010;Tomida et al, 2010). Studies suggest that pectin can interact directly with oxidants and free radicals (Khasina et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

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Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke

Xue-jie

et al. 2015

Chin. J. Ocean. Limnol.

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Jerusalem artichoke is an economic crop widely planted in saline-alkaline soil. The use of Jerusalem artichoke is of great signifi cance. In this study, the response surface method was employed to optimize the eff ects of processing variables (extraction temperature, pH, extraction time, and liquid-tosolid ratio) on the yield of Jerusalem artichoke pectin. Under the optimal extraction conditions: pH 1.52, 63.62 min, 100°C and a liquid-to-solid ratio of 44.4 mL/g, the maximum pectin yield was predicted to be 18.76%. Experiments were conducted under these optimal conditions and a pectin yield of 18.52±0.90% was obtained, which validated the model prediction. The eff ects of diff erent drying methods (freeze drying, spray drying and vacuum drying) on the properties of Jerusalem artichoke pectin were evaluated and they were compared with apple pectin. FTIR spectral analysis showed no major structural diff erences in Jerusalem artichoke pectin samples produced by various drying treatments. The antioxidant activities of pectin dried by diff erent methods were investigated using in vitro hydroxyl and DPPH radical scavenging systems. The results revealed that the activities of spray dried pectin (SDP) and apple pectin (AP) were stronger than those of vacuum oven dried pectin (ODP) and vacuum freeze dried pectin (FDP). Therefore compared with the other two drying methods, the spray drying method was the best.

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Section: Scavenging Of Hydroxyl Radical By Pectin Treated By Diff Erementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke

Xue-jie

et al. 2015

Chin. J. Ocean. Limnol.

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“…The DPPH radical scavenging activities of the isolated pectin fractions were assayed according to the method described by Yang et al [25], with some modifications. The samples (in 50 mM Tris-HCl, pH 7.9) were mixed with the DPPH (Sigma-Aldrich) solution (130 M in ethanol) in a 1 : 1 ratio.…”

Section: Dpph (11-diphenyl-2-picrylhydrazyl) Radical Scavengingmentioning

confidence: 99%

“…Five concentrations of the substrate (15,20,25,50, and 100 M) were added after preincubating the enzyme with the inhibitor. The XO activities were determined in the presence of pectin fractions (0.25, 0.5, or 0.75 mg/mL) and ferulic acid (6.25, 12.5, or 18.75 g/mL).…”

Section: Determination Of the Type Of Xo Inhibitionmentioning

confidence: 99%

The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid

Смирнов

Golovchenko

Vityazev

et al. 2017

Journal of Chemistry

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The antioxidant properties of vegetable pectin fractions against intraluminal reactive oxygen species were elucidated in vitro in conjunction with their structural features. The pectin fractions were isolated using a simulated gastric fluid (pH 1.5, pepsin 0.5 g/L, 37 ∘ C, 4 h) from fresh white cabbage, carrot, onion, and sweet pepper. The fraction from onion was found to inhibit the production of superoxide radicals by inhibiting the xanthine oxidase. The high molecular weight of onion pectin and a large number of galactose residues in its side chains appeared to participate in interaction with xanthine oxidase. All the isolated pectic polysaccharides were found to be associated with protein (2-9%) and phenolics (0.5-0.7%) as contaminants; these contaminants were shown to be responsible for the antioxidant effect of vegetable pectin fractions against the hydroxyl and 1,1-diphenyl-2-picrylhydrazyl radicals.

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“…These ROS are formed under normal physiological conditions and may directly attack life important molecules such as membrane lipids, and initiate the pathogenic development of a number of aging-associated chronic human diseases such as cancers and coronary heart diseases [9,10].…”

Section: Esr In Radical Scavenging Capacity Examinationmentioning

confidence: 99%

Application of electron spin resonance (ESR) spectrometry in nutraceutical and food research

Yu¹,

Cheng²

2008

Molecular Nutrition Food Res

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Electron spin resonance (ESR) spectroscopy is able to directly measure the chemical species with unpaired electrons and has been widely used in a number of research fields. This review focused on its application in nutraceutical and food research. Current status of ESR in free radical scavenging capacity estimation, food oxidative stability evaluation, Cu(2+) chelating capacity determination were summarized. Also discussed was the potential of ESR spin-label oximetry technique in examination of lipid peroxidation and oxygen diffusion-concentration products in liposomes, oxygen transport and depletion, and membrane structure and dynamic properties. In addition, ESR application in identifying and estimating irradiated foods including meat, fruits, vegetables, spices, cereal grains, and oil seeds was reviewed. Finally, the potential use of ESR technique in investigating microstructure change, phase transition and viscosity related properties during food formulation, processing, and storage was briefly mentioned, along with its potential in determination of radio-stability of food components. This review may provide some fundamental knowledge of ESR and its application in nutraceutical and food research.

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Pectin Hydroxamic Acids Exhibit Antioxidant Activities in Vitro

Cited by 35 publications

References 30 publications

Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke

Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke

The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid

Application of electron spin resonance (ESR) spectrometry in nutraceutical and food research

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