Radical scavenging activity of an inulin-gallic acid graft and its prebiotic effect on Lactobacillus acidophilus in vitro growth

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• 作者：Daniel Arizmendi-Cotero^a ; ^{arcoda21@gmail.com} ; Adriana Villanueva-Carvajal^a ; ^{adrcarvajal@gmail.com} ; Rosa Marí ; a Gó ; mez-Espinoza^b ; ^{rosamarigo@gmail.com} ; Octavio Dublá ; n-Garcí ; a^c ; ^{octavio_dublan@yahoo.com.mx} ; Aurelio Dominguez-Lopez^a ; ^{adominguezl@uaemex.mx}
• 关键词：Inulin ; Molecular grafting ; Prebiotics ; Radical scavenging activity
• 刊名：Journal of Functional Foods
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：29
• 期：Complete
• 页码：135-142
• 全文大小：1072 K
• 卷排序：29

文摘

To get an antioxidant-prebiotic dietary fibre, gallic acid was grafted onto inulin. UV spectra show peaks at 214 and 266–268 nm proving an aromatic ring in the graft. FT-IR spectra show a band at 1743 cm−1, settling a covalent bond among inulin and GA. Gallic acid (GA) provides a significant antioxidant capacity to Inulin-GA graft. Gallic acid grafted onto inulin does not interfere with its prebiotic capacity.