Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 100, Issue 15, Pages 5352-5362Publisher
WILEY
DOI: 10.1002/jsfa.10583
Keywords
pectin; ferulic acid; free-radical-mediated grafting; characterization; antioxidant activity
Funding
- National Key R&D Program of China [2016YFD0400203]
- National Natural Science Foundation of China [31671812]
- Institute of Science and Technology Innovation, DGUT [KCYCXPT2017007]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
- Jiangsu Overseas Research and Training Program for University Prominent Young and Middle-aged Teachers and Presidents
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BACKGROUND Pectin, as a functional ingredient, is best known as a gelling and thickening agent, stabilizer, and fat substitute in processed foods. The synthesis of pectin graft copolymers is considered one of the most fascinating ways to improve its physicochemical and functional properties. In this study, therefore, water-soluble pectin or ultrasound-treated pectins (UP30 and UP60) grafted with ferulic acid (FA) conjugates, pectin-g-FA, UP30-g-FA and UP60-g-FA, were synthesized via a free radical-mediated grafting procedure, and their physicochemical, structural, and functional characteristics were investigated. Moreover, 2,2-diphenyl-1-picryl-hydrazyl (DPPH)-radical scavenging activity, Trolox equivalent antioxidant capacity (TEAC) assay and ferric-reducing ability of plasma (FRAP) assay were used to evaluate their antioxidant activitiesin vitro. RESULTS Results showed that FA was covalently grafted onto pectin or ultrasound-treated pectins, and the grafting ratios of pectin-g-FA, UP30-g-FA and UP60-g-FA were 65.43 +/- 1.30, 82.55 +/- 1.71 and 75.82 +/- 0.89 mg FA/g, respectively. Although the molecular weights, apparent viscosities, and thermal stabilities of the three FA-grafted pectin conjugates decreased and their surface morphologies were different from those of native pectin and ultrasound-treated pectins, they possessed prominent DPPH-radical scavenging ability [half maximal inhibitory concentration (IC50) of 0.32 to 0.89 mg mL(-1)) and antioxidant capacity (TEAC of 100.02 to 153.42 mu mol Trolox/g sample; FRAP: 166.41 to 270.27 mu mol FeSO4/g sample). Their antioxidant potentials were positively correlated with the grafting ratio. CONCLUSION This study provided a promising strategy for the functionalization of pectin, and the prepared FA-grafted pectin conjugates could be explored as functional ingredients that showed potential for applications in food and agriculture systems. (c) 2020 Society of Chemical Industry
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