Pectin hydroxamic acids exhibit antioxidant activities in vitro

Sien Sing Yang, Kur Ta Cheng, Yin Shiou Lin, Yen Wenn Liu, Wen Chi Hou

Research output: Contribution to journalArticle

32 Citations (Scopus)

Abstract

Commercial pectins with different degrees of esterification (DE) were reacted with equal volumes of 2 M alkaline hydroxylamine (pH 12.0) at room temperature for 4 h to prepare pectin hydroxamic acids (PHAs; DE94T4, DE65T4, and DE25T4) according to a previously reported method (Hou et al., J. Agric. Food Chem. 2003, 51, 6362-6366) and were used to test the antioxidant and antiradical activities in comparison with those of DE94, DE65, and DE25 pectins. The half-inhibition concentrations, IC50, of scavenging activity against DPPH were 1.51, 5.43, and 5.63 mg/mL for DE94T4, DE65T4, and DE25T4, respectively, and were much lower than those of corresponding DE pectins under the same concentrations. The scavenging activities of PHAs for DPPH radicals were positively correlated with original DE values of pectin. The optimal pH of DE94T4 for scavenging DPPH radicals was 7.9 or 8.0. Using electron spin resonance (ESR) for scavenging hydroxyl radicals, under the same concentrations of 125 μg/mL, DE94T4, DE65T4, and DE25T4, respectively, exhibited 73.53, 69.01, and 55.17% antiradical activities, PHAs also exhibited protection against hydroxyl radical-mediated DNA damage and anti-human low-density lipoprotein peroxidation tests.

Original languageEnglish
Pages (from-to)4270-4273
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume52
Issue number13
DOIs
Publication statusPublished - Jun 30 2004

Keywords

  • Antioxidant activity
  • DPPH radicals
  • Electron spin resonance (ESR)
  • Low-density lipoprotein (LDL)
  • Pectin hydroxamic acids (PHAs)

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

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