Antioxidant activity of low molecular weight alginate produced by thermal treatment

Zahra Habibi Kelishomi; Bahram Goliaei; Hossein Mahdavi; Alireza Nikoofar; Mahmood Rahimi; Ali Akbar Moosavi-Movahedi; Fatemeh Mamashli; Bahareh Bigdeli

doi:10.1016/j.foodchem.2015.09.091

Antioxidant activity of low molecular weight alginate produced by thermal treatment

Food Chem. 2016 Apr 1:196:897-902. doi: 10.1016/j.foodchem.2015.09.091. Epub 2015 Sep 30.

Authors

Zahra Habibi Kelishomi¹, Bahram Goliaei², Hossein Mahdavi³, Alireza Nikoofar⁴, Mahmood Rahimi⁵, Ali Akbar Moosavi-Movahedi⁶, Fatemeh Mamashli⁷, Bahareh Bigdeli⁸

Affiliations

¹ Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran. Electronic address: zhabibi@ut.ac.ir.
² Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran. Electronic address: goliaei@ibb.ut.ac.ir.
³ Polymer Division, School of Chemistry, College of Science, University of Tehran, Tehran, Iran. Electronic address: hmahdavi@khayam.ut.ac.ir.
⁴ Department of Radiobiology, Tehran University of Medical Sciences, Tehran, Iran. Electronic address: arnikoofar@gmail.com.
⁵ Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran. Electronic address: mahmoodrahimi@ut.ac.ir.
⁶ Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran. Electronic address: Moosavi@ibb.ut.ac.ir.
⁷ Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran. Electronic address: mamashli@ut.ac.ir.
⁸ Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran. Electronic address: bhr.bigdeli@ut.ac.ir.

PMID: 26593570
DOI: 10.1016/j.foodchem.2015.09.091

Abstract

By definition, antioxidants are molecules that inhibit the oxidation of other molecules. Therefore, such compounds have very important clinical roles. In this study alginate polymer was depolymerized by heat treatment. The resulting low molecular weight alginates were investigated by UV-visible spectroscopy, Viscometry, Dynamic light scattering and FT-IR spectroscopy techniques. Antioxidant properties of these heat products were studied by ABTS and superoxide radical scavenging assays. Results showed that heating caused breaks in the polymer chain and so generation of low molecular weight alginates. Antioxidant measurements confirmed antioxidant activity of alginate increased upon a decrease in molecular weight. Therefore, low molecular weight alginate produced by heating could be considered as a stronger antioxidant than alginate polymer. These products could be useful for industrial and biomedical applications.

Keywords: ABTS, 2,2′-Azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid (PubChem CID: 5815211); Alginate; Alginic acid sodium salt (PubChem CID: 23665711); Antioxidant; Heat depolymerization; Nitro blue tetrazolium (PubChem CID: 9281).

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Alginates / chemistry*
Antioxidants / chemistry
Glucuronic Acid / chemistry
Hexuronic Acids / chemistry
Molecular Weight
Oxidation-Reduction
Polymerization
Spectroscopy, Fourier Transform Infrared
Superoxides

Substances

Alginates
Antioxidants
Hexuronic Acids
Superoxides
Glucuronic Acid