in vitro Antioxidant Activity of Feruloylated Oligosaccharides from Maize Bran

doi:10.7506/spkx1002-6630-201311025

Abstract

Abstract:

Feruloylated oligosaccharides were prepared by autoclaving maize bran in oxalic acid solution and their in vitro
antioxidant activity was studied. The results showed that the feruloylated oligosaccharides possessed strong free radical
scavenging capacity against hydroxyl, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide anion free radicals. These
oligosaccharides also showed higher reducing power and oxygen radical absorbance capacity than ferulic acid.

Key words: feruloylated oligosaccharides, maize bran, antioxidant activity, oxygen radical absorbance capacity

CLC Number:

TS201.2

HUANG Ru-qing，HE Rong-rong,OU Shi-yi. in vitro Antioxidant Activity of Feruloylated Oligosaccharides from Maize Bran[J]. FOOD SCIENCE, 2013, 34(11): 113-116.

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