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Identification of a polyphenol and its antioxidant properties from the roasting reaction of alginic acid
Sayaka Doi1, Yukino Shindo1, Akiko Masuda1
1Graduate School of Human Life Science, Osaka City University, Osaka, Japan.
Abstract:
The radical scavenging activity of marine polysaccharides was enhanced by their high-temperature treatment (roasting reaction model). The product obtained from alginic acid exhibited maximum activity, and a radical scavenger, alginetin, was identified in the product. Its antioxidant activities were examined by chemical methods, which confirmed that it possessed a stoichiometrically greater antioxidant capacity than that of Trolox.
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