Evaluation of antioxidant activity of chitosan salts solutions
Keywords:
chitosan, chitosan acetate, chitosan lactate, antioxidant activityAbstract
Antioxidant activity of chitosan acetate and lactate obtained from chitin of common lobster (Panulirus aurgus) at industrial scale was evaluated. It was prepared two chitosan solutions at 4 % (w/v), one of them in acetic acid and the other in lactic acid, both at 10 % (v/v). These solutions were spray dried at input/output temperatures of 160/100 ºC. ABTS● y DPPH assays were used to determine the antioxidant activity of chitosan solutions and its salts. The values of free radicals scavenging ability of solutions were higher to 30 % without show significant differences (p ≤ 0.05) with the increase of concentration and reaction time, although salts solutions showed higher antioxidant capacity (p ≤ 0.05) than chitosan.
Keywords: chitosan, chitosan acetate, chitosan lactate, antioxidant activity.
References
Wang, L.; Wu, H.; Qin, G. y Meng, M. Food Control 41: 56-62, 2014.
López, C.; López, M.; López, J. M. y González M. V. Food Res. Inter. 53: 522-528, 2013.
Fan, L.; Wu, H.; Cao, M.; Zhou, X.; Peng, M.; Xie, W. y Liu, S. React. Funct. Polym. 76: 26-31, 2014.
Mármol, Z.; Páez, G.; Rincón, M.; Araujo, K.; Aiello, C.; Chandler, C. y Gutiérrez, E. Rev.Tecnocientífica 1: 53-58, 2011.
Wang, S. y Hao, H. LWT 52: 71-79, 2013.
Berger, J.; Reist, M.; Mayer, J. M.; Felt, O. y Gurny, R. Eur. J. Pharm. Biopharm. 57: 35-52, 2004.
Fernández, M.; Heinämäk, J.; de la Paz, N.; Lopéz, O.; Maunu, S. L.; Virtanen, T.; Hatanpää, T.; Antikainen, O.; Nogueira, A.; Fundora, J. y Jyliruusi, J. AAPS Pharm. Sci. Tech. 12(2): 637-649, 2011.
Wang, S. y Hao, H. LWT 52: 71-79, 2013.
Martin-Diana, A. B.; Rico, D.; Barat, J. M. y Barry-Ryan, C. Innov. Food Sci. Emerg. Technol. 10: 590-600, 2009.
Chien, P. J.; Sheu, F.; Huang, W. T. y Su, M. S. Food Chem. 102: 1192-1198, 2007.
Schreiber, S. Chitosan-gallic acid films as multifunctional food packaging (tesis de maestría, Universidad de Tennessee), 2012, 123 p.
Georgantelis, D.; Blekas, G.; Katikou, P.; Ambrosiadis, I. y Fletouris, D. J. Meat Sci. 75: 256-264, 2007.
Krkic, N.; Sojic, B.; Lazi, V.; Petrovic, L.; Mandic, A.; Sedej, I.; Tomovic, V. y Dzinic, N. Food Control 32: 19-723, 2013.
García, M.; Silva, Y. y Casariego, A. Emir. J. Food Agric. 26(10), doi: 10.9755/ejfa.v26i10.xxx, 2014.
Re, R.; Pellegrini, N.; Protegentte, A.; Pannala, A.; Yang, M. y Riceevans, C. Free Rad. Biol. Med. 26: 1231-1237, 1999.
Brand-Williams, W.; Cuvelier, M. E. y Berset, C. LWT 28: 25-30, 1995.
Xie, W.; Xu, P. y Liu, Q. Bioorg. Med. Chem. Lett. 11: 1699-701, 2001.
Xue, C.; Yu, G. T.; Hirata, J.; Terao, J. y Lin, H. Biosci. Biotech. Biochem. 62: 206-209, 1998.
Chien, P. J.; Sheu, F.; Huang, W. T. y Su, M. S. Food Chem. 102: 1192-1198, 2007.
Sweetie, R. K.; Ramesh, C. y Sharma, A. Inter. J. Food Sci. Technol. 39: 997-1003, 2004.
Kim, K. W. y Thomas, R. L. Antioxidative activity of chitosan with varying molecular weights. Department of Packaging Science, Clemson University [en línea]. Consultado abril 2014 en www.Aseafood.info/Articles/11017328.pdf.
Frankel, E. N. y Meyer, A. S. J. Sci. Food Agric. 80: 1925-1941, 2000.