Preparation and characterization of squid pen chitooligosaccharide-epigallocatechin gallate conjugates and their antioxidant and antimicrobial activities

Avtar Singh, and Soottawat Benjakul, and Nurul Huda, and Changan Xu, and Peng Wu, (2020) Preparation and characterization of squid pen chitooligosaccharide-epigallocatechin gallate conjugates and their antioxidant and antimicrobial activities. RSC Advances (65). pp. 33196-33204.

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Abstract

Chitooligosaccharide (COS) and epigallocatechin-3-gallate (EGCG) at various concentrations were used for the preparation of COS–EGCG conjugates. The highest total phenolic content (TPC), representing the amount of EGCG conjugated, was obtained for 1 wt% COS together with EGCG at 0.5 wt% (C1-E0.5- conjugate) or 1.0 wt% (C1-E1.0-conjugate) (66.83 and 69.22 mg EGCG per g sample, respectively) (p < 0.05). The 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and 2,20 -azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) (ABTS) radical scavenging activities (DRSA and ARSA, respectively) and ferric reducing antioxidant power (FRAP) of all the samples showed similar trends with TPC. The C1-E0.5-conjugate had higher DRSA, ARSA, FRAP and oxygen radical absorbance capacity (ORAC) values than COS (p < 0.05). Similarly, the antimicrobial activity of COS increased when conjugated with EGCG (p < 0.05). FTIR, 1 HNMR and 13C-NMR analyses confirmed the successful grafting of EGCG with COS. Therefore, 1 wt% COS and 0.5 wt% EGCG were used for the production of a conjugate with augmented antioxidant activity, which could be used to retard lipid oxidation of fatty foods.

Item Type: Article
Uncontrolled Keywords: Preparation and characterization of squid pen chitooligosaccharide-epigallocatechin, antioxidant, antimicrobial activities
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: FACULTY > Faculty of Food Science and Nutrition
Depositing User: MDM SITI AZIZAH IDRIS
Date Deposited: 31 Oct 2020 04:17
Last Modified: 31 Oct 2020 04:17
URI: http://eprints.ums.edu.my/id/eprint/26229

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