Antioxidant Effect of Sulfated Polysaccharides from Rape Pollen

doi:10.7506/spkx1002-6630-201513013

Abstract

Abstract:

Objective: To investigate the antioxidant effect in vitro of native and sulfated polysaccharides from rape pollen
(RPP). Methods: After sulfation of RPP using a sulfuric acid method at 0 and 10 ℃, respectively, the scavenging capacities
against hydroxyl free, superoxide anion, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals were assayed using vitamin C
(VC) as the control. Results: Two sulfated polysaccharides of RPP with degree of substitution (SD) of 0.89 and 1.36, named
S-RPP1 and S-RPP2, respectively, were obtained. RPP, S-RPP1 and S-RPP2 had certain scavenging ability against the three
free radicals. Total antioxidant activity was in the decreasing order of S-RPP1 > S-RPP2 > RPP. Conclusion: The antioxidant
activity of polysaccharides from rape pollen can be improved through sulfation．

Key words: polysaccharides from rape pollen, sulfation modification, antioxidant activity

CLC Number:

TS255.1

YAO Qiuping, LI Yang, DENG Jian. Antioxidant Effect of Sulfated Polysaccharides from Rape Pollen[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201513013.

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Antioxidant Effect of Sulfated Polysaccharides from Rape Pollen

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