| Literature DB >> 26593570 |
Zahra Habibi Kelishomi1, Bahram Goliaei2, Hossein Mahdavi3, Alireza Nikoofar4, Mahmood Rahimi5, Ali Akbar Moosavi-Movahedi6, Fatemeh Mamashli7, Bahareh Bigdeli8.
Abstract
By definition, antioxidants are molecules that inhibit the oxidation of other molecules. Therefore, such compounds have very important clinical roles. In this study alginate polymer was depolymerized by heat treatment. The resulting low molecular weight alginates were investigated by UV-visible spectroscopy, Viscometry, Dynamic light scattering and FT-IR spectroscopy techniques. Antioxidant properties of these heat products were studied by ABTS and superoxide radical scavenging assays. Results showed that heating caused breaks in the polymer chain and so generation of low molecular weight alginates. Antioxidant measurements confirmed antioxidant activity of alginate increased upon a decrease in molecular weight. Therefore, low molecular weight alginate produced by heating could be considered as a stronger antioxidant than alginate polymer. These products could be useful for industrial and biomedical applications.Entities:
Keywords: ABTS, 2,2′-Azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid (PubChem CID: 5815211); Alginate; Alginic acid sodium salt (PubChem CID: 23665711); Antioxidant; Heat depolymerization; Nitro blue tetrazolium (PubChem CID: 9281)
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Year: 2015 PMID： 26593570 DOI： 10.1016/j.foodchem.2015.09.091
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514