Article ID Journal Published Year Pages File Type
10539296 Food Chemistry 2011 7 Pages PDF
Abstract
► Three sulphated polysaccharides with variable degrees of substitution were obtained. ► All of derivatives showed reducing power and scavenging free radical effect. ► PFP-SIII with the highest substitution of fraction was most efficient. ► The presence of sulphate groups could increase the antioxidant activities.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Sulphated modification of a polysaccharide obtained from fresh persimmon (Diospyros kaki L.) fruit and antioxidant activities of the sulphated derivatives
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