Abstract
The antioxidants in food materials have recently attracted researchers’ attention because many reports have shown that the oxidative stress is closely related to the aging process of the cells and acts as a trigger to various diseases including cancer. Since reactive oxygen species (ROS) is involved in initiating and promoting several diseases such as cancer and cardiovascular events, this study was designed to evaluate the antioxidant capacity of pectic polysaccharides extracted from the bark of Cinnamomum zeylanicum, locally known as Daruchini. An arabinogalactan (A), one partly methyl esterified galacturonic acid (B) and a neutral glucan (C) were isolated. The glucan is made up of β-(1 → 3)-linked glucopyranosyl residues and has a molecular mass of 7 kDa. The arabinogalactan is highly branched and has an average molecular mass of 40 kDa. The in vitro antioxidant capacity of the fractions was studied by ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. The arabinogalactan (A) showed the highest potential followed by the uronic acid (B) and glucan (C). Taken together, these findings demonstrate that these polysaccharides could be used as natural antioxidants by the food industry.Electronic supplementary materialThe online version of this article (doi:10.1007/s13205-015-0296-3) contains supplementary material, which is available to authorized users.
Highlights
It is well known that the raising levels of reactive oxygen species (ROS) and free radicals cause damage to nucleic acids, proteins, and membrane lipids, the antioxidants in diet would terminate attacks by the free radicals and reduce the risks of these diseases (Wiseman and Halliwell 1996)
The main goal of this research was to analyze the waterextracted polysaccharide generated from the barks of Cinnamomum zeylanicum and to study its antioxidant activity (Fig. 1)
In Indian Ayurvedic system of medicine, a decoction of its bark in water is used as herbal remedy for chronic asthma, bronchitis, cardiac disorder, and fevers (Mandal et al 2007); barks of this herb was extracted with water
Summary
It is well known that the raising levels of reactive oxygen species (ROS) and free radicals cause damage to nucleic acids, proteins, and membrane lipids, the antioxidants in diet would terminate attacks by the free radicals and reduce the risks of these diseases (Wiseman and Halliwell 1996). Reactive oxygen species are highly reactive molecules that are constantly produced by enzymatic reactions in cells. Lipid oxidation by reactive oxygen species (ROSs) such as super oxide anion, hydroxyl radicals, and hydrogen peroxide causes a decrease in nutritional value of lipids, in their safety and appearance.
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