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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Preparation and characterization of squid pen chitooligosaccharide–epigallocatechin gallate conjugates and their antioxidant and antimicrobial activities.pdf Download (48kB) | Preview |
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Preparation and characterization of squid pen chitooligosaccharide–epigallocatechin gallate conjugates and their antioxidant and antimicrobial activities1.pdf Restricted to Registered users only Download (736kB) |
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 |
|---|---|
| Keyword: | Preparation and characterization of squid pen chitooligosaccharide-epigallocatechin, antioxidant, antimicrobial activities |
| Subjects: | ?? TP368-456_Food_processing_and_manufacture ?? |
| Department: | FACULTY > Faculty of Food Science and Nutrition |
| Depositing User: | SITI AZIZAH BINTI IDRIS - |
| Date Deposited: | 31 Oct 2020 12:17 |
| Last Modified: | 24 Feb 2021 11:33 |
| URI: | https://eprints.ums.edu.my/id/eprint/26229 |
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