Chemical characterization and antioxidant activity of sulfated polysaccharide from the red seaweed Gracilaria birdiae

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• 作者：Bartolomeu W.S. Souza^a ; ^c ; Miguel A. Cerqueira^a ; Ana I. Bourbon^a ; Ana C. Pinheiro^a ; Joana T. Martins^a ; José ; A. Teixeira^a ; Manuel A. Coimbra^b ; Antó ; nio A. Vicente^a ; ^{avicente@deb.uminho.pt}
• 关键词：Gracilaria ; Sulfated polysaccharide ; Antioxidant activity
• 刊名：Food Hydrocolloids
• 出版年：2012
• 出版时间：June, 2012
• 年：2012
• 卷：27
• 期：2
• 页码：287-292
• 全文大小：425 K

文摘

Hydrocolloids from seaweeds have interesting functional properties, such as antioxidant activity and gelling ability. A polysaccharide was isolated by aqueous extraction at 90 ¡ãC from the red seaweed m>Gracilaria birdiaem> (m>Gbm>), with a yield of 27.2 % of the seaweed dry weight. The sulfate content of the polysaccharide was 8.4 % and the main sugars present were galactose (65.4 mol % ), 3,6-anhydrogalactose (25.1 mol % ) and 6-m>Om>-methylgalactose (9.2 mol % ). Gel permeation chromatography showed that m>Gbm> polysaccharide is a heterogeneous system, with molar mass at the main peak of 3.7 ¡Á 10⁵ g mol^? and a shoulder of 2.6 ¡Á 10⁶ g mol^?. The sulfated polysaccharide of m>Gbm> characterized by FTIR exhibits the characteristic bands of agarocolloids (at 1375 and 770 cm^?).

The rheological behavior of m>Gbm> sulfated polysaccharide exhibits a gel-like behavior close to the one observed in commercial agar.

The antioxidant properties of m>Gbm> sulfated polysaccharide were evaluated by measuring DPPH free-radical scavenging effect, showing that this polysaccharide has a moderate effect in inhibiting the formation of those radicals.