<i>Lycium Barbarum</i> Polysaccharide-Iron (III) Chelate as Peroxidase Mimics for Total Antioxidant Capacity Assay of Fruit and Vegetable Food

Quantitative evaluation of the antioxidant capacity of foods is of great significance for estimating food’s nutritional value and preventing oxidative changes in food. Herein, we demonstrated an easy and selective colorimetric method for the total antioxidant capacity (TAC) assay based on 3,3’,5,5’-...

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Autores principales:	Shuo Shi, Jianxing Feng, Yanmin Liang, Hao Sun, Xuewei Yang, Zehui Su, Linpin Luo, Jianlong Wang, Wentao Zhang
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	total antioxidant capacity (TAC) peroxidase polysaccharide-iron complex steady-state kinetics <i>Lycium barbarum</i> polysaccharide (LBP) Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/0c3a926a7f284c5a9cb9c2b199945252
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spelling	oai:doaj.org-article:0c3a926a7f284c5a9cb9c2b1999452522021-11-25T17:35:47Z<i>Lycium Barbarum</i> Polysaccharide-Iron (III) Chelate as Peroxidase Mimics for Total Antioxidant Capacity Assay of Fruit and Vegetable Food10.3390/foods101128002304-8158https://doaj.org/article/0c3a926a7f284c5a9cb9c2b1999452522021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2800https://doaj.org/toc/2304-8158Quantitative evaluation of the antioxidant capacity of foods is of great significance for estimating food’s nutritional value and preventing oxidative changes in food. Herein, we demonstrated an easy and selective colorimetric method for the total antioxidant capacity (TAC) assay based on 3,3’,5,5’-tetramethyl-benzidine (TMB), hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>) and synthetic <i>Lycium barbarum</i> polysaccharide-iron (III) chelate (LBPIC) with high peroxidase (POD)-like activity. The results of steady-state kinetics study showed that the K<sub>m</sub> values of LBPIC toward H<sub>2</sub>O<sub>2</sub> and TMB were 5.54 mM and 0.16 mM, respectively. The detection parameters were optimized, and the linear interval and limit of detection (LOD) were determined to be 2–100 μM and 1.51 μM, respectively. Additionally, a subsequent study of the determination of TAC in six commercial fruit and vegetable beverages using the established method was successfully carried out. The results implied an expanded application of polysaccharide-iron (III) chelates with enzymatic activity in food antioxidant analysis and other biosensing fields.Shuo ShiJianxing FengYanmin LiangHao SunXuewei YangZehui SuLinpin LuoJianlong WangWentao ZhangMDPI AGarticletotal antioxidant capacity (TAC)peroxidasepolysaccharide-iron complexsteady-state kinetics<i>Lycium barbarum</i> polysaccharide (LBP)Chemical technologyTP1-1185ENFoods, Vol 10, Iss 2800, p 2800 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	total antioxidant capacity (TAC) peroxidase polysaccharide-iron complex steady-state kinetics <i>Lycium barbarum</i> polysaccharide (LBP) Chemical technology TP1-1185
spellingShingle	total antioxidant capacity (TAC) peroxidase polysaccharide-iron complex steady-state kinetics <i>Lycium barbarum</i> polysaccharide (LBP) Chemical technology TP1-1185 Shuo Shi Jianxing Feng Yanmin Liang Hao Sun Xuewei Yang Zehui Su Linpin Luo Jianlong Wang Wentao Zhang <i>Lycium Barbarum</i> Polysaccharide-Iron (III) Chelate as Peroxidase Mimics for Total Antioxidant Capacity Assay of Fruit and Vegetable Food
description	Quantitative evaluation of the antioxidant capacity of foods is of great significance for estimating food’s nutritional value and preventing oxidative changes in food. Herein, we demonstrated an easy and selective colorimetric method for the total antioxidant capacity (TAC) assay based on 3,3’,5,5’-tetramethyl-benzidine (TMB), hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>) and synthetic <i>Lycium barbarum</i> polysaccharide-iron (III) chelate (LBPIC) with high peroxidase (POD)-like activity. The results of steady-state kinetics study showed that the K<sub>m</sub> values of LBPIC toward H<sub>2</sub>O<sub>2</sub> and TMB were 5.54 mM and 0.16 mM, respectively. The detection parameters were optimized, and the linear interval and limit of detection (LOD) were determined to be 2–100 μM and 1.51 μM, respectively. Additionally, a subsequent study of the determination of TAC in six commercial fruit and vegetable beverages using the established method was successfully carried out. The results implied an expanded application of polysaccharide-iron (III) chelates with enzymatic activity in food antioxidant analysis and other biosensing fields.
format	article
author	Shuo Shi Jianxing Feng Yanmin Liang Hao Sun Xuewei Yang Zehui Su Linpin Luo Jianlong Wang Wentao Zhang
author_facet	Shuo Shi Jianxing Feng Yanmin Liang Hao Sun Xuewei Yang Zehui Su Linpin Luo Jianlong Wang Wentao Zhang
author_sort	Shuo Shi
title	<i>Lycium Barbarum</i> Polysaccharide-Iron (III) Chelate as Peroxidase Mimics for Total Antioxidant Capacity Assay of Fruit and Vegetable Food
title_short	<i>Lycium Barbarum</i> Polysaccharide-Iron (III) Chelate as Peroxidase Mimics for Total Antioxidant Capacity Assay of Fruit and Vegetable Food
title_full	<i>Lycium Barbarum</i> Polysaccharide-Iron (III) Chelate as Peroxidase Mimics for Total Antioxidant Capacity Assay of Fruit and Vegetable Food
title_fullStr	<i>Lycium Barbarum</i> Polysaccharide-Iron (III) Chelate as Peroxidase Mimics for Total Antioxidant Capacity Assay of Fruit and Vegetable Food
title_full_unstemmed	<i>Lycium Barbarum</i> Polysaccharide-Iron (III) Chelate as Peroxidase Mimics for Total Antioxidant Capacity Assay of Fruit and Vegetable Food
title_sort	<i>lycium barbarum</i> polysaccharide-iron (iii) chelate as peroxidase mimics for total antioxidant capacity assay of fruit and vegetable food
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/0c3a926a7f284c5a9cb9c2b199945252
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<i>Lycium Barbarum</i> Polysaccharide-Iron (III) Chelate as Peroxidase Mimics for Total Antioxidant Capacity Assay of Fruit and Vegetable Food

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