Anti-glycation level of pectic oligosaccharide in orange peel and its stability in accelerated storage temperature

Haixia Yan; Xiaoyu Zhang; Liu Yang; Yixiao Shen; Ling Liu

doi:10.1016/j.foodchem.2022.133886

Anti-glycation level of pectic oligosaccharide in orange peel and its stability in accelerated storage temperature

Food Chem. 2023 Jan 1:398:133886. doi: 10.1016/j.foodchem.2022.133886. Epub 2022 Aug 8.

Authors

Haixia Yan¹, Xiaoyu Zhang¹, Liu Yang², Yixiao Shen¹, Ling Liu³

Affiliations

¹ The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China.
² The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China; Foreign Language Teaching Department, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China.
³ The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China. Electronic address: liuling4568@syau.edu.cn.

PMID: 35963218
DOI: 10.1016/j.foodchem.2022.133886

Abstract

In this study, pectic oligosaccharides of orange peel (OPOs) were isolated and their structure characterized, and then screened according to anti-glycation level compared with aminoguanidine (AG). The results indicated that OPOs mainly included two components, and the main component has more than 50 % inhibition level for the seven glycation products at 60 °C for 40 h. At the accelerated storage temperature, OPOs demonstrated a better anti-glycation level than AG, and this inhibition was concentration-dependent. In addition, the main component in OPOs was separated into 10 fractions by DEAE Sephadex A-25 gel chromatography, the group of 5-7 monosaccharide polymerization showed the best anti-glycation effect, average anti-glycation capability on six products was over 70 % in the 40th hour. The anti-glycation level of this group was closely related to its high content of GalA and molar ratio of GalA: Rha, and positively correlated with time at moderate temperature.

Keywords: Anti-glycation; Orange peel; Pectic oligosaccharides; Structural characterization.

MeSH terms

Citrus sinensis*
Monosaccharides / analysis
Oligosaccharides
Pectins* / chemistry
Temperature

Substances

Monosaccharides
Oligosaccharides
Pectins