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Título: | Molecular interactions between 3,4-dihydroxyphenylglycol and pectin and antioxidant capacity of this complex in vitro |
Autor: | Bermúdez-Oria, Alejandra CSIC ORCID; Rodríguez-Gutiérrez, Guillermo CSIC ORCID ; Rodríguez-Juan, Elisa CSIC; González-Benjumea, Alejandro CSIC ORCID; Fernández-Bolaños Guzmán, Juan CSIC ORCID | Palabras clave: | 3,4-Dihydroxyphenylglycol Phenol-pectin complex Antioxidants MALDI TOF-TOF MS Covalent binding No-covalent binding |
Fecha de publicación: | 1-oct-2018 | Editor: | Elsevier | Citación: | Carbohydrate Polymers 197: 260-268 (2018) | Resumen: | This study explored the interaction of pectin with 3,4-dihydroxyphenylglycol (DHPG), a potent phenolic antioxidant naturally found in olive fruit, via encapsulation into pectinate beads. MALDI TOF-TOF analysis supported the formation of complexes between DHPG and pectin. A combination of covalent bonds (ester bonds) and non-covalent interactions, mostly hydrogen bonding, were suggested as the cause of DHPG-pectin complex formation. Free radical scavenging assays confirmed that DHPG maintained its antioxidant activity after complexation and after a digestion simulated in vitro with gastric and intestinal fluids. Therefore, DHPG-pectin beads could reach the large intestine and contribute to a healthy antioxidant environment. | Descripción: | 33 Páginas.-- 6 Figuras.-- 1 Tabla | Versión del editor: | http://dx.doi.org/10.1016/j.carbpol.2018.05.089 | URI: | http://hdl.handle.net/10261/178146 | ISSN: | 0144-8617 | E-ISSN: | 1879-1344 |
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