H2O2 oxidative preparation, characterization and antiradical activity of a novel oligosaccharide derived from flaxseed gum

Shan Liang, Wenzhen Liao, Xiang Ma, Xiaofeng Li, Yong Wang*

*Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

    39 Citations (Scopus)

    Abstract

    In this present study, a novel flaxseed gum oligosaccharide (FGOS) was prepared by H2O2 oxidative degradation method followed by physicochemical properties characterization and antiradical activity evaluation. Results indicated that the degradation rate of flaxseed gum is 37.81% under the optimum conditions (i.e., reaction temperature of 120 °C, H2O2 concentration of 0.2 M and reaction time of 2.0 h) and FGOS as a reddish brown semisolid was obtained. Physicochemical properties identification showed that FGOS has a molecular weight of 1047 Da and is a typical oligosaccharide which contains uronic acid. Characterizations showed FGOS is acid glycopyranose that consists of rhamnose, fucose, xylose, mannose, arabinose, glucose and galactose with mole percentages of 8.26%, 7.54%, 12.85%, 7.93%, 29.31%, 14.28% and 19.82% respectively. FGOS exhibited good free radical scavenging ability (OH[rad] 82.58%, DPPH[rad] 52.74% and ABTS[rad] 91.29% at most, respectively), suggesting its potent antiradical activity.

    Original languageEnglish
    Pages (from-to)135-144
    Number of pages10
    JournalFood Chemistry
    Volume230
    DOIs
    Publication statusPublished - 1 Sept 2017

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