Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant Properties of Different Polysaccharides Extracted with Water and Sodium Hydroxide from Rice Bran

  • Zha, Xue-Qiang (School of Biotechnology and Food Engineering, Hefei University of Technology) ;
  • Luo, Jian-Ping (School of Biotechnology and Food Engineering, Hefei University of Technology) ;
  • Zhang, Lei (School of Biotechnology and Food Engineering, Hefei University of Technology) ;
  • Hao, Jie (School of Biotechnology and Food Engineering, Hefei University of Technology)
  • Published : 2009.04.30
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Abstract

The antioxidant properties of water extracted polysaccharides (PW), 1%(w/v) NaOH extracted polysaccharides (PN1), and 5%(w/v) NaOH extracted polysaccharides (PN5) were assessed in this paper. PW showed good capability of scavenging $H_2O_2$, anti-lipid peroxidation, reduction power, and scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH). The maximum values were all observed at the dose of 1 mg/mL sample. As far as the antioxidant activities of PN1 were concerned, the capability of scavenging superoxide radical, chelating metal, and total antioxidation showed higher than those of PN5. When polysaccharide concentration was 1 mg/mL, the 3 index described above were attached 71.8%, 51.6%, and $446.3{\mu}M$ Trolox equivalent, respectively. With respect to PN5, higher capabilities of scavenging hydroxyl free radicals were obtained while the peak of 84.8% was observed at the concentration of 1.0 mg/mL. Moreover, the concentration-dependent influences were characterized in all cases.

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References

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