Abstract
The aim of the present research was to prepare an organic iron compound, Lycium barbarum polysaccharide iron complex (LBP-Fe), and evaluate its antioxidant abilities on scavenging super oxide radicals and DPPH radicals in vitro. LBP-Fe was prepared by chemically modification using chloride ferric and Lycium barbarum polysaccharide (LBP). The content of Fe was determined by flame atomic absorption spectrometry (FAAS) and the result was 36.71mg/g. LBP-Fe was characterized by ultraviolet (UV) and infrared (IR) techniques. The results proved the successful synthesis of LBP-Fe. The antioxidant activities on scavenging super oxide radicals and DPPH radicals of LBP-Fe were investigated by spectrophotom etry. The results showed that in the setting concentration range, the antioxidant activities increased with the elevation of concentration . The antioxidant activities of LBP-Fe were better than that of LBP. The clearance rates on superoxide anion radicals were 51.39% for 2.0mg/mL LBP and 58.25% for 2.0mg/mL LBP-Fe. The scavenging rates on DPPH radicals of 2.0mg/mL LBP and LBP-Fe were 45.23% and 48.76%, respectively. The results suggest that LBP-Fe has potent antioxidant properties and could be applied as a novel iron source in dietary supplements.
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