Preparation and antioxidant activity of carboxymethylated garlic polysaccharide

Abstract

Extraction and antioxidant activity of carboxymethylated garlic polysaccharide were investigated. The crude polysaccharide was extracted by the hot-water method. The peak appearing around 177 in 13C NMR spectrum should be attributed to carbonyl group, indicating that the preparation of carboxymethylated garlic polysaccharide was successful. Moreover, it was proved that the carboxymethylated garlic polysaccharide had the potential scavenging ability to superoxide anions and hydroxyl radicals. So, it should be a potential antioxidant.