Antioxidant Properties of Ferulic Acid Sugar Esters in vitro

doi:10.7506/spkx1002-6630-201021021

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21 ): 94-97.doi: 10.7506/spkx1002-6630-201021021

• Basic Research • Previous Articles Next Articles

Antioxidant Properties of Ferulic Acid Sugar Esters in vitro

ZHAO Bing1，ZHANG Ke2，WANG Jing1,*，SUN Bao-guo1，CAO Yan-ping1

1. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Chemical and Environmental
Engineering, Beijing Technology and Business University, Beijing 100048, China；2. Institute of Aviation Medicine, Air Force,
Beijing 100142, China

Received:2010-06-12 Online:2010-11-15 Published:2010-12-29
Contact: WANG Jing E-mail:jwang810@yahoo.com.cn

Abstract

Abstract:

The ferulic acid sugar esters prepared from wheat bran hydrolyzed by endo-xylanase were characterized for their antioxidant properties in vitro reflected by the abilities to scavenge hydrogen peroxide as well as hydroxyl and DPPH free radicals and to chelate metals using two synthetic antioxidants, BHT and VC, as the controls. The sugar esters were found to have strong antioxidant properties, which were better than those of free ferulic acid.

Key words: wheat bran, ferulic acid sugar esters, radicals, antioxidant properties

CLC Number:

TS202.3

ZHAO Bing1，ZHANG Ke2，WANG Jing1,*，SUN Bao-guo1，CAO Yan-ping1. Antioxidant Properties of Ferulic Acid Sugar Esters in vitro[J]. FOOD SCIENCE, 2010, 31(21 ): 94-97 https://doi.org/10.7506/spkx1002-6630-201021021

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Antioxidant Properties of Ferulic Acid Sugar Esters in vitro

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