Characterization, Antioxidant Activity and Thermostabiltiy of Hydroxytyrosol Polymerization Products Catalyzed by Laccase

doi:10.7506/spkx1002-6630-201816014

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (16): 90-97.doi: 10.7506/spkx1002-6630-201816014

• Food Chemistry • Previous Articles Next Articles

Characterization, Antioxidant Activity and Thermostabiltiy of Hydroxytyrosol Polymerization Products Catalyzed by Laccase

XIE Pujun1,2, HUANG Lixin1,2,*, ZHANG Caihong1,2, DING Shasha1, DENG Yejun1, WANG Xiaojie1

(1. Institute of Chemical Industry of Forest Products, National Engineering Laboratory for Biomass Chemical Utilization, Key and Open Laboratory on Forest Chemical Engineering, National Forestry Administration, Jiangsu Key Laboratory of Biomass Energy and Material, Chinese Academy of Forestry, Nanjing 210042, China; 2. Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China)

Online:2018-08-25 Published:2018-08-17

Abstract

Abstract: The oxidative polymerization of hydroxytyrosol was catalyzed by laccase. The resultant products were characterized by UV-Vis spectroscopy, FTIR spectroscopy, gel permeation chromatography (GPC) and high performance liquid chromatography-mass spectrometry (HPLC-MS). The results showed that the products were polydisperse (D = 2.1), and mainly consisted of trimer, tetramer and hexamer. Meanwhile, the antioxidant activity and thermal stability of the polymers were assessed by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay and thermogravimetry-Fourier transform infrared spectroscopy (TG-FTIR) with VC and dibutyl hydroxy toluene (BHT) as positive control. The results indicated that the antioxidant activity of hydroxytyrosol polymers was 2.28 and 5.7 times as strong as HT and BHT, respectively and was similar to VC (72% as strong). On the basis of DTG peak temperature (315.1 ℃) and residual percentage (66.09%), the polymers had better thermal stability than VC (228.1 ℃), BHT (236.2 ℃) and HT (314.9 ℃). 3D-FTIR spectra indicated that HT polymers together with the other tested compounds began with O–H bond breaking, forming a quinoid structure by dehydrogenation or carbon-carbon double bond by dehydration. All these findings will provide a good theoretical and practical foundation for deep hydroxytyrosol utilization.

Key words: hydroxytyrosol, laccase, polymer, gel permeation chromatography (GPC), radical scavenging, thermogravimetry (TG), Fourier transform infrared spectroscopy (FTIR)

CLC Number:

TQ351.01

XIE Pujun, HUANG Lixin, ZHANG Caihong, DING Shasha, DENG Yejun, WANG Xiaojie. Characterization, Antioxidant Activity and Thermostabiltiy of Hydroxytyrosol Polymerization Products Catalyzed by Laccase[J]. FOOD SCIENCE, 2018, 39(16): 90-97.

[1]	LI Xueqin, LÜ Yingguo, HUANG Yafei. Effect of Hot-Water Temperature on Mesoscopic Characteristics of Wheat Dough [J]. FOOD SCIENCE, 2021, 42(3): 98-103.
[2]	SHAN Shan, HUANG Zhaohong, HUANG Yanmei, LIU Daofeng, LIU Chengwei, HUANG Yunhong, LONG Zhong’er. Rapid Detection of Shiga Toxin-producing Escherichia coli by Immunochromatography Combined with Asymmetric Polymerase Chain Reaction [J]. FOOD SCIENCE, 2021, 42(2): 312-318.
[3]	ZHAO Le, ZHANG Xiaotong, LIU Lijun, XIE Shuiqi, JIN Qiwen, MENG Xiangchen. Effects of Amino Acids on Growth and Bacteriocin Synthesis of Lactobacillus plantarum KLDS1.0391 [J]. FOOD SCIENCE, 2021, 42(18): 37-44.
[4]	WANG Dandan, LI Li, YANG Yange, LIU Mingchang, WANG Hongyue, WU Shuqing, YUAN Fei, WU Yajun. Establishment of a Rapid Detection System for Cronobacter spp. [J]. FOOD SCIENCE, 2021, 42(16): 286-292.
[5]	YANG Yange, LI Li, WANG Dandan, LI Weixi, WANG Hongyue, LIU Mingchang, WU Yajun. Multiple Real-time Polymerase Chain Reaction for Identification of Animal-derived Ingredients in Milk Products from Minor Dairy Species [J]. FOOD SCIENCE, 2021, 42(16): 312-321.
[6]	WANG Chan, LI Rong, WU Yang, WANG Ying, TANG Shuhua, TAN Jin, JIANG Zitao. Rapid Screening of Radical Scavengers in Essential Oil from Piper longum L. as Food Seasoning [J]. FOOD SCIENCE, 2021, 42(14): 226-231.
[7]	YAN Yuqing, ZHANG Yimin, DONG Pengcheng, MAO Yanwei, LIANG Rongrong, ZHU Lixian, LUO Xin. Biofilm Inhibition Activity and Mechanism of Action of Sodium Hypochlorite against Salmonella Derby [J]. FOOD SCIENCE, 2021, 42(13): 1-9.
[8]	GONG Bichuan, HU Qiuhui, SU Anxiang, XU Hui, LIU Jianhui, PEI Fei, YANG Wenjian. Preparation and Application of Dummy Template Molecularly Imprinted Polymer in the Detection of Triazines in Fruits and Vegetables [J]. FOOD SCIENCE, 2021, 42(12): 281-287.
[9]	SHI Xu, LIU Ying, SHI Haisu, WU Junrui, WU Rina, NIU Xueqing, LUO Xue, YUE Xiqing. Directed Evolution of Lactobacillus plantarum and Propionibacterium acnes for Increased Production of Conjugated Linoleic Acid [J]. FOOD SCIENCE, 2021, 42(12): 99-106.
[10]	Fan Yiling, WANG Shujuan, LI Qiongqiong, HU Ying, SONG Minghui, Qin Feng, Liu Hao, YANG Meicheng. Rapid Detection of Shiga Toxin-producing Escherichia coli by Recombinase Polymerase Amplification Combined with Centrifugal Compact Disc Microfluidic Chip [J]. FOOD SCIENCE, 2021, 42(10): 297-304.
[11]	CAI Jingjing, XU Xiaoyu, ZHANG Yan, ZHANG Yachuan, WEI Xiaojing, KAN Zeyu, NI Yongqing. Screening for and Antioxidant Activities of High Exopolysaccharide-Producing Bifidobacterium from the Intestinal Tract of Uygur Infants and Their Mothers in Xinjiang [J]. FOOD SCIENCE, 2020, 41(8): 144-151.
[12]	LIU Shuxin, WU Aijuan, ZHEN Ni, SUN Jie, HUANG Ling, ZENG Zhidan, ZENG Xiaoqun, PAN Daodong. Screening for a Strain of Lactic Acid Bacteria with Broad-Spectrum Antimicrobial Activity and Analysis of Its Bacteriocin-Related Genes [J]. FOOD SCIENCE, 2020, 41(6): 101-107.
[13]	GUO Jinfeng, YANG Jie, LI Baokun, JIN Dan, LI Xu, LU Shiling, WANG Qingling, JI Hua, DONG Juan, LI Yingbiao, JIANG Caihong. Transcriptome Analysis of Lactobacillus paracasei SMN-LBK under Ethanol Stress [J]. FOOD SCIENCE, 2020, 41(6): 116-122.
[14]	LIU Libing, LI Ruiwen, CHEN Zhimin, WANG Jinfeng, SUN Xiaoxia, YUAN Wanzhe, WANG Jianchang. Development and Comparison of Real-Time Polymerase Chain Reaction and Real-Time Recombinase Polymerase Amplification Assays for Detection of Clostridium perfringens in Food [J]. FOOD SCIENCE, 2020, 41(4): 268-272.
[15]	ZHANG Jie, WANG Wenya, YUAN Qipeng. Effect of NaOH Pretreatment on Depolymerization and in Vitro Antioxidant Activity of Chardonnay Grape Seed Procyanidins [J]. FOOD SCIENCE, 2020, 41(4): 41-51.

Characterization, Antioxidant Activity and Thermostabiltiy of Hydroxytyrosol Polymerization Products Catalyzed by Laccase

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments