pectins and 1-1-diphenyl-2-picrylhydrazyl

A pectin/chitosan matrix-loaded curcumin film (PCCF) with a deep eutectic solvent (DES) as the solvent and plasticizer was prepared in this study. Different quantities of curcumin (identified as PCCF-0, PCCF-1, PCCF-2. PCCF-3) were loaded on the pectin/chitosan film in order to evaluate their effects on the film properties. Results showed that curcumin could interact with the pectin/chitosan matrix and form a complex three-dimensional network structure. PCCF could promote the thickness, tensile strength, thermal properties, antioxidant and antiseptic capacities, but deteriorate the light transmission and elongation at the same time. The addition of curcumin would change the color of the film, without significantly affecting the moisture content. The tensile strength of PCCF-3 reached the maximum value of 3.75 MPa, while the elongation decreased to 10%. Meanwhile, the water-resistance properties of PCCF-3 were significantly promoted by 8.6% compared with that of PCCF-0. Furthermore, PCCF showed remarkable sustained antioxidant activities in a dose-dependent manner. PCCF-3 could inhibit DPPH and ABTS free radicals by 58.66% and 29.07%, respectively. It also showed antiseptic capacity on fresh pork during storage. Therefore, curcumin addition could improve the barrier, mechanical, antioxidant and antiseptic properties of the polysaccharide-based film and PCCF has the potential to be used as a new kind of food packaging material in the food industry.

Topics: Anti-Infective Agents, Local; Antioxidants; Benzothiazoles; Biocompatible Materials; Biphenyl Compounds; Chitosan; Curcumin; Food; Free Radical Scavengers; Humidity; Pectins; Picrates; Solubility; Spectroscopy, Fourier Transform Infrared; Sulfonic Acids; Water; X-Ray Diffraction

To investigate the composition and structural characteristics of cell wall polysaccharides, three pectic fractions and two hemicellulose fractions, namely water-soluble pectin (WSP), chelator-soluble pectin (CSP), sodium carbonate-soluble pectin (NSP), 1 mol/L KOH soluble hemicellulose (KSH-1) and 4 mol/L KOH soluble hemicellulose (KSH-2), were isolated from Chinese quince fruits. The five fractions exhibited structural and compositional variation. The results showed NSP was the predominant cell wall polysaccharide fraction in the fruit. All pectic fractions had a low degree of esterification (31.7-42.4%). WSP fraction had the highest thermal stability among the five fractions. The polysaccharide chain lengths ranged from 19.4 nm to 121.4 nm. CSP had the highest molecular weight, giving it also the highest solution viscosity. NMR spectra revealed that NSP was composed of RG-I and galacturonic acid main chains, KSH-1 was composed of 1,4-β-D-Xylp backbone attached to 1,5-α-L-Araf units. Among the five fractions, CSP has the highest DPPH radical scavenging activity while KSH-1 has the highest reducing power. This study can contribute to the applications of Chinese quince fruit polysaccharides in food and pharmaceutical industries.

Topics: Antioxidants; Biphenyl Compounds; Cell Wall; Free Radicals; Fruit; Hexuronic Acids; Hot Temperature; Microscopy, Atomic Force; Molecular Weight; Pectins; Picrates; Polysaccharides; Powders; Rheology; Rosaceae; Shear Strength; Spectroscopy, Fourier Transform Infrared; Stress, Mechanical; Viscosity

The microwave-assisted extraction of pectin from sweet lemon peel (SLP) was optimized using Box-Behnken design. The highest pectin yield (25.31%) was observed under optimal condition (microwave power of 700 W, irradiation time of 3 min and pH of 1.5). The physicochemical, structural and some bioactivity of the SLP pectin isolated at optimum condition was evaluated. The SLP pectin was rich in galacturonic acid and galactose (87.2 mol%), high in molecular weight (615.836 kDa) and low in degree of esterification (1.2-35.1%). Furthermore, the SLP pectin was composed of 55.7% linear region (homogalacturonan) and 42.2% hairy region (rhamnogalacturonan-I). Also, the FT-IR and H-NMR results confirm the major presence of low methylated galacturonic acid rich structure in the isolated samples. In addition, SLP pectin showed good emulsifying and antioxidant properties. A pseudoplastic flow behavior was observed for SLP pectin solution at higher concentrations (1% w/v <). These results represent an inexpensive source for pectin extraction with high pectin yield and good properties.

Topics: Antioxidants; Biphenyl Compounds; Citrus; Emulsions; Esterification; Fruit; Galactans; Galactose; Hexuronic Acids; Hydrogen-Ion Concentration; Magnetic Resonance Spectroscopy; Microwaves; Molecular Weight; Pectins; Picrates; Spectroscopy, Fourier Transform Infrared; X-Ray Diffraction

Topics: Anions; Antioxidants; Arabinose; Benzothiazoles; Biological Availability; Biphenyl Compounds; Cations; Coumaric Acids; Dietary Fiber; Flavonoids; Fruit; Galactose; Glucose; Hydroxybenzoates; Mannose; Micronutrients; Minerals; Opuntia; Pectins; Picrates; Plant Mucilage; Polyphenols; Polysaccharides; Rhamnose; Sulfonic Acids; Xylose

This work investigates the effect of drying okra pods by different techniques [freeze-drying (FD), sun-drying (SD), oven-drying (OD) and microwave-drying (MD)] on the molecular structure, physicochemical and antioxidant properties of the subsequently extracted OP. Remarkably, although the degree of methyl esterification (∼41.1 %) remained similar among samples, the content of galacturonic acid (62.67-68.77 %), average number molecular weight (MnI: 758.8-808.5 kDa, MnII: 20.9-24.2 kDa), and to a greater extent the apparent viscosity of an aqueous solution of pectin molecules, water holding capacity (0.21-10.71 g/g) and emulsifying activity (42.3-72.7 %) and stability (38.6-53.5 %), decreased with the drying temperature in the order of FD-OP > SD-OP > OD-OP > MD-OP. On the other hand, only FD-OP presented a higher proportion of galactan and/or arabinan side chains [(Ara + Gal) / Rha = 12.37%] compared to the rest of the samples, with values ranging from 7.79 to 9.17%. FD-OP and SD-OP resulted in lower DPPH and ABTS radical scavenging activities.

Topics: Abelmoschus; Antioxidants; Benzothiazoles; Biphenyl Compounds; Desiccation; Freeze Drying; Fruit; Hot Temperature; Microwaves; Pectins; Picrates; Sulfonic Acids; Sunlight

In this study, native pectin (Na-Pe) was acylated with gallic acid through enzymatic method. UV-Vis, Fourier transform infrared spectroscopy and proton NMR analyses demonstrated that the phenolic hydroxyl group on gallic acid attacked the carbomethoxy of Na-Pe and replaced the methoxy group to form a new ester group under catalysis. The galloyl content of acylated pectin prepared via 24-h reaction (Ac1-Pe) was 16.8%, while that prepared via 48-h reaction (Ac2-Pe) reached 20.7%. The emulsifying properties, antioxidation activities and antibacterial activities of acylated pectin was significantly improved compared with those of Na-Pe. The emulsion activity and emulsion stability of the pectin emulsion improved from 1.08% and 56.13% (Na-Pe) to 1.57% and 88.27% (Ac1-Pe) and 1.71% and 93.3% (Ac2-Pe), respectively. The DPPH clearance of the pectin improved from 2.68% (Na-Pe) to 68.92% (Ac1-Pe) and 76.98% (Ac2-Pe) and the inhibition ratio in the β-carotene bleaching assay of the pectin increased from 3.15% (Na-Pe) to 73.02% (Ac1-Pe) and 78.96% (Ac2-Pe). The inhibition rate of the pectin against Escherichia coli and Staphylococcus aureus also improved from 2.93% and 8.92% (Na-Pe) to 26.95% and 42.18% (Ac1-Pe) and 31.56% and 47.87% (Ac2-Pe), respectively.

Topics: Acylation; Anti-Bacterial Agents; Antioxidants; Biphenyl Compounds; Catalysis; Emulsions; Gallic Acid; Pectins; Picrates; Spectroscopy, Fourier Transform Infrared

Topics: Alginates; Antioxidants; Biphenyl Compounds; Delayed-Action Preparations; Drug Carriers; Gels; Iron; Mechanical Phenomena; Microspheres; Pectins; Picrates; Proanthocyanidins

The increasing demand for bio-based materials to be used in food packaging has stimulated the development of novel, environmentally-friendly edible films. Antimicrobial films were developed by incorporating different levels of clove bud essential oil (0.5%, 1.0%, and 1.5%) into the citrus pectin in order to modify the functional properties of the films. Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry analysis (DSC) and X-ray diffraction (XRD) were performed, together with the determination of physical, optical, mechanical, antioxidant and antimicrobial properties of pectin emulsified films. The inclusion of oil significantly enhanced the water barrier properties of the films. Addition of oil leads to more opaque films with relatively heterogeneous microstructure, resulting in an increase in film opacity. The composite films were more resistant to breakage and more flexible than the control films. Differential scanning calorimetry (DSC) demonstrated that films incorporating CEO exhibited improved heat stability with slightly higher degradation temperature, compared with control films. The inhibitory effect of pectin films with CEO was also evaluated on three common foodborne bacteria. These results revealed that clove oil has a good potential to be incorporated into citrus pectin to make antimicrobial edible films or coatings for various food applications.

Topics: Anti-Infective Agents; Antioxidants; Biphenyl Compounds; Clove Oil; Disk Diffusion Antimicrobial Tests; Elastic Modulus; Escherichia coli; Food Packaging; Humans; Listeria monocytogenes; Membranes, Artificial; Pectins; Permeability; Picrates; Staphylococcus aureus; Steam; Syzygium; Tensile Strength

In the present studies, renewable and nontoxic biopolymer, pectin, was extracted from Indian red pomelo fruit peels and used for the synthesis of cerium oxide nanoparticles (CeO

Topics: Anti-Bacterial Agents; Antioxidants; Biological Therapy; Biphenyl Compounds; Cell Death; Cerium; Citrus; Erythrocytes; Hemolysis; Humans; Nanostructures; Particle Size; Pectins; Picrates; Spectrometry, X-Ray Emission; Spectrophotometry, Ultraviolet; Spectroscopy, Fourier Transform Infrared; Spectrum Analysis, Raman; X-Ray Diffraction

The objective of this research was to study the oxidative stability and antioxidant properties of microencapsulated kenaf (Hibiscus cannabinus L.) seed oil (MKSO) produced by co-extrusion technology upon accelerated storage. The combination of sodium alginate, high methoxyl pectin, and chitosan were used as shell materials. The oxidative stability of the kenaf seed oil was determined by iodine value, peroxide value, p-Anisidine value, total oxidation (TOTOX), thiobarbituric acid reactive substances assay, and free fatty acid content. Total phenolic content, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) cation radical-scavenging assay and 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay were used to examine the antioxidant properties of oils. Oxidative stability tests showed that bulk kenaf seed oil (BKSO) was oxidized significantly higher (P < 0.05) than MKSO. The total increment of TOTOX value of BKSO was 165.93% significantly higher (P < 0.05) than MKSO. Co-extrusion technology has shown to be able to protect kenaf seed oil against lipid oxidation and delay the degradation of natural antioxidants that present in oil during storage.

Topics: Alginates; Aniline Compounds; Antioxidants; Biphenyl Compounds; Capsules; Chitosan; Drug Compounding; Glucuronic Acid; Hexuronic Acids; Hibiscus; Humans; Lipid Peroxidation; Oxidation-Reduction; Pectins; Phenols; Picrates; Plant Extracts; Plant Oils; Seeds; Thiobarbituric Acid Reactive Substances

The extraction, purification and degradation of polysaccharides from Opuntia ficus indica cladodes, as well as the evaluation of their antioxidant and antiglycated activities in vitro were investigated. The optimization of the extraction showed that extraction by ultrasound at 40 °C presented the best carbohydrates yield. The degradation of the extracted polysaccharides was achieved by free radical depolymerization with H2O2 in the presence of copper(II) acetate for various reaction times. Sugar contents were determined by colorimetric assays. The macromolecular characteristics of the different isolated and degraded carbohydrates were carried by size exclusion chromatography (SEC/MALS/VD/DRI). These experiments showed that all samples are polysaccharides, which are probably pectins and that molecular weight (Mw) has decreased from 6,800,000 to 14,000 g/mol after 3 h of depolymerization without changing the structure. Preliminary antioxidant and antiglycated tests indicated that degraded polysaccharides for 2 and 3 h showed even better antioxidant and antiglycated activities.

Topics: Animals; Antioxidants; Biphenyl Compounds; Cattle; Chromatography, Gel; Glycosylation; Hydrogen Peroxide; Linoleic Acid; Lipid Peroxidation; Opuntia; Organometallic Compounds; Pectins; Picrates; Plant Stems; Serum Albumin, Bovine; Solutions; Sonication; Temperature

The chemical compositions of the stem and leaf sheath of few-flower wild rice were analysed. In addition, their extracts were evaluated for diphenylpicrylhydrazyl (DPPH) free radical-scavenging activity, ferric-reducing antioxidant power and angiotensin-converting enzyme (ACE)-inhibitory activity, since these are important properties of sources of nutraceuticals or functional foods.. The stems contained more ascorbic acid (0.06 g kg(-1) fresh weight), protein (28.18 g kg(-1) dry weight (DW)), reducing sugars (308.54 g kg(-1) DW), water-soluble pectin (20.63 g kg(-1) DW), Na(2) CO(3) -soluble pectin (44.14 g kg(-1) DW), K (8 g kg(-1) dry matter (DM), S (6 g kg(-1) DM) and P (5 g kg(-1) DM) but less starch, total dietary fibre, Si, Na and Ca than the leaf sheaths. The DPPH free radical-scavenging IC(50) values of the stem and leaf sheath extracts were 19.28 and 21.22 mg mL(-1) respectively. In addition, the ACE-inhibitory IC(50) value of the stem extracts was 38.54 mg mL(-1).. Both the stem and leaf sheath extracts exhibited good antioxidant properties, while good ACE-inhibitory activity was detected only in the phosphate buffer solution extracts of the stem. Few-flower wild rice could be processed into formula feeds for fish, poultry, etc. or functional foods for persons with high blood pressure.

Topics: Angiotensin-Converting Enzyme Inhibitors; Antioxidants; Ascorbic Acid; Biphenyl Compounds; Dietary Fiber; Dietary Proteins; Dietary Sucrose; Dietary Supplements; Ferric Compounds; Flowers; Functional Food; Humans; Oryza; Pectins; Picrates; Plant Extracts; Plant Leaves; Plant Proteins; Plant Stems; Poaceae; Starch; Trace Elements

A pectin (CAP) was extracted from the husk of Cicer arietinum L. Monosaccharide analysis of CAP revealed the dominance of galacturonic acid and smaller amounts of galactose, arabinose, rhamnose, glucose, xylose and mannose. Viscosimetric analysis showed that the intrinsic viscosity ([η]) and the molecular weight (MW) of CAP were 296 mL/g and 105 kDa, respectively. The degree of esterification (DE = 10%) was determined by FTIR spectroscopy. CAP exhibited a dose-dependent free radical scavenging activity, as shown by its DPPH radical inhibition. At 1.0 mg/mL CAP exhibited a scavenging rate of 29% on DPPH radicals. The evaluation of antioxidant activity suggested that CAP had good potential for DPPH radical scavenging activity and should be explored as a novel potential antioxidant.

Topics: Antioxidants; Biphenyl Compounds; Cicer; Esterification; Free Radical Scavengers; Free Radicals; Humans; Indicators and Reagents; Molecular Weight; Monosaccharides; Pectins; Picrates; Plant Extracts; Spectroscopy, Fourier Transform Infrared

Fourteen tropical fruits from south Florida (red guava, white guava, carambola, red pitaya (red dragon), white pitaya (white dragon), mamey sapote, sapodilla, lychee, longan, green mango, ripe mango, green papaya, and ripe papaya) were evaluated for antioxidant activity, total soluble phenolics (TSP), total ascorbic acid (TAA), total dietary fiber (TDF), and pectin. ORAC (oxygen radical absorbance capacity) and DPPH (1,1-diphenyl-2-picrylhydrazyl, radical scavenging activity) assays were used to determine antioxidant activity. The TSP, ORAC, and DPPH ranged from 205.4 to 2316.7 g gallic acid equiv/g puree, <0.1 to 16.7 micromol Trolox equiv/g puree, and 2.1 to 620.2 microg gallic acid equiv/g puree, respectively. The TAA, TDF, and pectin ranged from 7.5 to 188.8 mg/100 g, 0.9 to 7.2 g/100 g, and 0.20 to 1.04 g/100 g, respectively. The antioxidant activities, TSP, TAA, TDF, and pectin were influenced by cultivar (papaya, guava, and dragon fruit) and ripening stage (papaya and/or mango). Antioxidant activity showed high correlations with levels of TSP compounds (r = 0.96) but low correlations with levels of ascorbic acid (r = 0.35 and 0.23 for ORAC and DPPH data, respectively). The antioxidant activities evaluated by both ORAC and DPPH showed similar trends where red guava and carambola exhibited the highest and sapodilla and green papaya exhibited the lowest levels. Guava and mamey sapote exhibited the highest TDF and pectin levels. Many of the tropical fruits were shown to contain an abundance of hydrolyzable tannins, ellagic acid conjugates, and flavone glycosides. Preliminary descriptions are given of the phenols in red/white pitaya (dragonfruit), lychee, and mamey sapote, these fruit being thus far uncharacterized in the literature.

Topics: Antioxidants; Biphenyl Compounds; Dietary Fiber; Flavones; Florida; Fruit; Pectins; Phenols; Picrates; Reactive Oxygen Species; Tannins; Tropical Climate

Pectin was dissolved in deionized distilled water (2%, vol/vol) and irradiated at 20 kGy using a Co-60 gamma ray irradiator. The resulting solution was dialyzed and lyophilized. The samples were separated into three groups to estimate their antioxidant and cancer cell proliferation effects: non-irradiated (0 kGy), irradiated (20 kGy), and dialyzed (20 kGy-F, mol wt <10,000) samples. Antioxidant properties of each treatment was tested by a beta-carotene-linoleic acid bleaching assay and electron donating ability and compared for antioxidant index, which indicated that the activity was higher in the order of 20 kGy-F > 20 kGy > 0 kGy. Spleen cell survival effect of the irradiated pectin (20 kGy) and dialyzed (20 kGy-F) samples was higher than the non-irradiated control (0 kGy). The pectins inhibited growth of the cancer cell in the order of 20 kGy- F > 20 kGy > 0 kGy. The Ames test revealed that none of the fractions was mutagenic, and there was no indication of a dose-dependent response for any of the samples. These results suggest that a functional pectin oligosaccharide can be produced by irradiation for the food industry without any chemical treatment.

Topics: Antioxidants; beta Carotene; Biphenyl Compounds; Cell Division; Cell Line, Tumor; Citrus; Free Radical Scavengers; Fruit; Gamma Rays; Humans; Linoleic Acid; Mutagenicity Tests; Neoplasms; Oligosaccharides; Oxidation-Reduction; Pectins; Picrates

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, IC(50), 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 microg/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.

Topics: Animals; Antioxidants; Biphenyl Compounds; Cattle; Copper; DNA Damage; Electron Spin Resonance Spectroscopy; Free Radical Scavengers; Humans; Hydroxamic Acids; Hydroxyl Radical; Lipid Peroxidation; Lipoproteins, LDL; Pectins; Picrates