In vitro antioxidant activity of feruloyl arabinose isolated from maize bran by acid hydrolysis

被引：28

作者：

Lin, Qiling ^{[1
]}

Ou, Shiyi ^{[2
]}

Wen, Qibiao ^{[1
]}

机构：

[1] S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510641, Peoples R China

[2] Jinan Univ, Dept Food Sci & Technol, Guangzhou 510632, Guangdong, Peoples R China

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2014年 / 51卷 / 07期

关键词：

Antioxidant activity; Feruloyl arabinose; Free radical; Maize bran; RADICAL-SCAVENGING ACTIVITIES; STRUCTURAL IDENTIFICATION; OXIDATIVE STRESS; OLIGOSACCHARIDES; L;

D O I：

10.1007/s13197-012-0643-x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study feruloylated oligosaccharides (FOs) was released from maize bran by hydrochloric acid hydrolysis, and feruloyl arabinose (F-Ara) was obtained by D301 macroporous resin chromatography followed by polyamide resin purification from FOs. After structural identification, the antioxidant activity of F-Ara was evaluated in vitro by DPPH and superoxide radical scavenging activity assay, reducing power assay and chelating activity assay. The results show that F-Ara exhibited antioxidant activity in vitro when compared to standard antioxidants such as butylated hydroxyanisole, ferulic acid and L-ascorbic acid. The antioxidant activity depends on the concentration and increases with increasing dose of sample. The present study suggests that F-Ara possesses promising future for its strong reducing power, chelating activity and free radical-scavenging activity. Therefore, it can be a natural and efficient antioxidant used in food, medicine and cosmetic.

引用

页码：1356 / 1362

页数：7

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