Key Laboratory of Agricultural Products Chemical and Biological Processing Technology of Zhejiang Province

Hangzhou, China

Key Laboratory of Agricultural Products Chemical and Biological Processing Technology of Zhejiang Province

Hangzhou, China
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Huang J.,Zhejiang University of Science and Technology | Huang J.,Key Laboratory of Agricultural Products Chemical and Biological Processing Technology of Zhejiang Province | Chen W.-W.,Zhejiang University of Science and Technology | Chen W.-W.,Key Laboratory of Agricultural Products Chemical and Biological Processing Technology of Zhejiang Province | And 10 more authors.
Carbohydrate Polymers | Year: 2013

TEMPO (2,2,6,6-tetramethylpiperidine-1-oxyl radical)-mediated 6-carboxy β-chitin derivatives (T-chitin) with different carboxylate content were successfully synthesized by controlling the addition level of NaClO as the primary oxidant. The structural and biochemical properties of the derivatives were investigated. The carboxylate contents of the derivatives calculated by electrical conductivity titration were 1.33, 1.68, 1.80, and 2.08 mmol/g, respectively. The yield of T-chitin with carboxylate content of 2.08 mmol/g reached 74.55%. T-chitin exhibited stronger bile acid binding capacities than that of β-chitin. The scavenging ability of T-chitin against hydroxyl radicals improved with increasing concentration, and EC50 values were below 1.2 mg/mL. All T-chitin exhibited a strong ferrous ion chelating effect. At 8 mg/mL, the chelating effects of T-chitin with carboxylate content of 0.81 mmol/g reached 80.15%. These results showed that T-chitin had good bile acid binding capacity and antioxidant activities and it may be a potential antioxidant in vitro. © 2012 Elsevier Ltd.


Jiang Z.,Zhejiang University of Science and Technology | Jiang Z.,Zhejiang University | Jiang Z.,Zhejiang Sci-Tech University | Jiang Z.,Key Laboratory of Agricultural Products Chemical and Biological Processing Technology of Zhejiang Province | And 9 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

In order to study changes in antioxidant activity of grape-ferment in vitro during fermentation process, reducing power, scavenging activities on hydroxyl radical, superoxide radical, DPPH radical and ABTS radical cation were investigated and their correlation with total phenolic compounds were analyzed. The results of this study showed that the content of phenolic compounds varied from 1.460 to 1.739 mg/mL and increased by 19.1%. Compared with the beginning of fermentation, the reducing power, scavenging activities on DPPH radical, hydroxyl radical and ABTS radical cation were increased gradually and improved by 17.2%, 12.5%, 7.0% and 17.2%, respectively. And the scavenging activities on superoxide radical were first increased, then slightly decreased and then increased again and improved by 12.8%; the reducing power, free-radical scavenging activities of DPPH radical, superoxide radical, hydroxyl radical and ABTS radical cation were highly correlated with the content of phenolic compounds (r=0.959, 0.869, 0.926, 0,920, 0.953, P<0.01, respectively). The above results suggested that grape-ferment had good antioxidant activities. The antioxidant of grape-ferment increased gradually during fermentation and highly correlated with phenolic compounds. ©, 2014, Chinese Institute of Food Science and Technology. All right reserved.

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