4.6 Article

The antioxidant properties of oligo sodium alginates prepared by radiation-induced degradation in aqueous and hydrogen peroxide solutions

Journal

RADIATION PHYSICS AND CHEMISTRY
Volume 81, Issue 7, Pages 816-822

Publisher

PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.radphyschem.2012.03.025

Keywords

Sodium alginate; gamma-irradiation; Degradation; Hydrogen peroxide; Antioxidant properties

Funding

  1. International Atomic Energy Agency [14475/R04]
  2. Hacettepe University [08G702001]

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In this study, the radiation-induced degradation of sodium alginates (NaAlg), having different guluronic acids (G) and mannuronic acid (M) ratios, (G/M), in aqueous and hydrogen peroxide solutions were investigated first; after that, the antioxidative properties of the oligo sodium alginates prepared were identified. Radiation degradation yield values, G(S), were determined for each irradiation condition and compared with those of the dry-state-irradiated NaAlg. The results showed that the oligo sodium alginates with (M) over bar (n) from 1000 to 3750 Da could be easily prepared by gamma-irradiation of NaAlg solution in the presence of small amount of hydrogen peroxide at low doses (below 5.0 kGy) and by controlling the G/M. The antioxidant properties of the fractions with various molecular weight and G/M were evaluated by determining the scavenging ability of 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH center dot), and 50% inhibition concentrations of LF120 NaAlg, which was irradiated in aqueous solution and H2O2 solution at a dose of 2.5 kGy and having number average molecular weights of 10.2 and 3.75 kDa were found to be 10.0 and 2.5 mg/ml, respectively. The results demonstrated that its molecular weight was an important factor in controlling the antioxidant properties of NaAlg, and due to the sharp decrease in molecular weight in the case of aqueous media irradiation the effect of G/M of initial polymer became unimportant whereas the dry-state-irradiated NaAlgs behaved conversely. (C) 2012 Elsevier Ltd. All rights reserved.

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