Please use this identifier to cite or link to this item: https://hdl.handle.net/1822/22295

TitleChemical characterization and antioxidant activity of sulfated polysaccharide from the red seaweed Gracilaria birdiae
Author(s)Souza, B. W. S.
Cerqueira, M. A.
Bourbon, A. I.
Pinheiro, A. C.
Martins, Joana
Teixeira, J. A.
Coimbra, Manuel A.
Vicente, A. A.
KeywordsGracilaria
Sulfated polysaccharide
Antioxidant activity
Issue date2012
PublisherElsevier
JournalFood Hydrocolloids
Abstract(s)Hydrocolloids from seaweeds have interesting functional properties, such as antioxidant activity and gelling ability. A polysaccharide was isolated by aqueous extraction at 90 C from the red seaweed Gracilaria birdiae (Gb), with a yield of 27.2% of the seaweed dry weight. The sulfate content of the polysaccharide was 8.4% and the main sugars present were galactose (65.4 mol%), 3,6-anhydrogalactose (25.1 mol%) and 6-O-methylgalactose (9.2 mol%). Gel permeation chromatography showed that Gb polysaccharide is a heterogeneous system, with molar mass at the main peak of 3.7 105 g mol1 and a shoulder of 2.6 106 g mol1. The sulfated polysaccharide of Gb characterized by FTIR exhibits the characteristic bands of agarocolloids (at 1375 and 770 cm1).The rheological behavior of Gb sulfated polysaccharide exhibits a gel-like behavior close to the one observed in commercial agar. The antioxidant properties of Gb sulfated polysaccharide were evaluated by measuring DPPH freeradical scavenging effect, showing that this polysaccharide has a moderate effect in inhibiting the formation of those radicals.
TypeArticle
URIhttps://hdl.handle.net/1822/22295
DOI10.1016/j.foodhyd.2011.10.005
ISSN0268-005X
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

Files in This Item:
File Description SizeFormat 
Artigo11.12_JAT.pdf425,7 kBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID