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Synthesis and antioxidant property of hydroxycinnamoyl maltodextrin derivatives
Author(s) -
Ma Yi,
Hou ChangJun,
Fa HuanBao,
Huo DanQun,
Yang Mei
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13226
Subject(s) - maltodextrin , ferulic acid , caffeic acid , dpph , chemistry , antioxidant , phenolic acid , organic chemistry , vanillic acid , food science , thermogravimetric analysis , chromatography , spray drying
Summary This study was focused on developing new hydroxycinnamoyl maltodextrin derivatives to evaluate their antioxidant activity and cytotoxicity. Vanillic acid, caffeic acid and ferulic acid were covalently attached to maltodextrin. The prepared derivatives were confirmed by ATR ‐ IR and 1 H‐ NMR . The thermal characteristics and viscosity were measured by thermogravimetric analysis and viscometer, respectively, and the studies revealed the grafted maltodextrins to be more thermal stable and viscous than the native maltodextrin. Moreover, the scavenging ability of most of the products was higher than 60% at 1 mg mL −1 against DPPH radical. The inhibitory effect of lipid peroxidation of caffeic acid and ferulic acid grafted maltodextrins attained 85% at 0.5 mg mL −1 . It was also found that these compounds had no toxic effect (up to 100 μg mL −1 ) on the HEK 293 cells through the MTT test. These findings suggested that the prepared derivatives could potentially be used as a nontoxic antioxidant in food and drug industries.