title: In Vitro Antioxidant-Activity Evaluation of Gallic-Acid-Grafted Chitosan Conjugate Synthesized by Free-Radical-Induced Grafting Method.
abstract: The major objective of this work was to develop a green and facile process to prepare gallic acid-chitosan conjugate and comprehensively evaluate the physicochemical properties and biological activities of an as-prepared water-soluble chitosan derivative. A free-radical-induced grafting approach using an ascorbic acid-hydrogen peroxide redox pair was adopted. The obtained conjugate was characterized by Fourier transform infrared spectroscopy, UV-vis, X-ray diffraction, and pKa analysis. The antioxidant activities were evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6)-sulphonic acid (ABTS), reducing power, and oxygen-radical antioxidant-capacity assays. The results showed that the mass ratio of gallic acid to chitosan played a vital role in determining the grafting degree and ζ potential of the conjugates, with the ratio of 0.5:1 being the optimal ratio that resulted in the highest grafting degree. The antioxidant assays demonstrated that conjugation significantly improved the antioxidant activities, being dramatically higher than that of free chitosan. It was notable that the DPPH- and ABTS-scavenging activities of conjugate at 0.4 mg/mL reached the same level as the free gallic acid at the equivalent concentration. Our study demonstrated a green and facile synthesis approach to preparing a novel water-soluble chitosan derivative that may have promising potentials in the food industry.
authors.affiliation: Department of Nutritional Sciences, University of Connecticut , Storrs, Connecticut 06269, United States.
authors.forename: Qiaobin
authors.initials: Q
authors.lastname: Hu
authors.affiliation: Department of Nutritional Sciences, University of Connecticut , Storrs, Connecticut 06269, United States.
authors.forename: Taoran
authors.initials: T
authors.lastname: Wang
authors.affiliation: Department of Nutritional Sciences, University of Connecticut , Storrs, Connecticut 06269, United States.
authors.forename: Mingyong
authors.initials: M
authors.lastname: Zhou
authors.affiliation: Department of Nutritional Sciences, University of Connecticut , Storrs, Connecticut 06269, United States.
authors.forename: Jingyi
authors.initials: J
authors.lastname: Xue
authors.affiliation: Department of Nutritional Sciences, University of Connecticut , Storrs, Connecticut 06269, United States.
authors.forename: Yangchao
authors.initials: Y
authors.lastname: Luo
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D048271:Chitosan / Q000737:chemistry*; D005609:Free Radicals / Q000737:chemistry*; D005707:Gallic Acid / Q000737:chemistry*; D055772:Green Chemistry Technology; D014961:X-Ray Diffraction
chemical_list: D000975:Antioxidants; D005609:Free Radicals; D005707:Gallic Acid; D048271:Chitosan
keywords: antioxidant activity; chitosan; conjugate; free-radical-induced grafting method; gallic acid