FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (17 ): 312-315.doi: 10.7506/spkx1002-6630-200917073

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Bio-antioxidation Mechanism of Gallic Acid Microcrystalline Cellulose Ester

LIU Ning1,2，FANG Gui-zhen1，CHEN Shu-juan2，SU Shuang2，LI Jian2   

  1. 1. Key Laboratory of Bio-based Material Science and Technology, Northeast Forestry University, Harbin 150040, China；
    2.College of Food and Engineering, Harbin University of Commerce, Harbin 150076, China
  • Received:2009-06-12 Online:2009-09-01 Published:2014-04-14
  • Contact: LIU Ning1,2， E-mail:wendingzi666@163.com

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Abstract:

In order to solve safety problems in the use of gallic acid as a food antioxidant, gallic acid microcrystalline cellulose ester, a new-type high-molecular-weight antioxidant which has high antioxidant activity, was synthesized by indirect esterification method from gallic acid and microcrystalline cellulose which is safe and can not be easily absorbed by the human body. The in vitro antioxidant activities of gallic acid microcrystalline cellulose ester were evaluated and its acute toxicity in mice was studied. Gallic acid microcrystalline cellulose ester at different concentrations could significantly improve the GSH-Px activity of mouse liver tissue and inhibit the generation of lipid peroxidation product (MDA) induced by H2O2 and the oxidative hemolysis of erythrocyte in a dose-effect manner. The acute oral LD50 for male and female mice was more than 10.00 g/kg bw, proving that gallic acid microcrystalline cellulose ester is a non-toxic compound which has higher safety than gallic acid and propyl gallate which has been used as a food antioxidant.

Key words: gallic acid, microcrystalline cellulose, gallic acid microcrystalline cellulose ester, antioxidation

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