Xu, Guan-Yi published the artcileEvaluation of structural, functional, and anti-oxidant potential of differentially extracted polysaccharides from potatoes peels, Safety of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is potato peel polysaccharide structural functional property antioxidant potential; Anti-oxidant; Differential extraction; Physicochemical; Polysaccharides; Potato peel.
Potato peel was used for the extraction of three types of polysaccharides (PW, PAL, and PAC) using water, alk., and acid treatments, resp. The structure of the PP polysaccharides was examined by means of Fourier transform IR spectroscopy (FT-IR) anal. and Gas chromatog.-mass spectrometry (GC-MS). The results suggest that the extracted polysaccharides constituted essentially three functional groups: C=O, C-H, and O-H. The polysaccharides were comprised of low proportions of proteins, 17-23% uronic acids, and approx. 70% carbohydrates. PAL, PW, and PAC with mol. weights of 2.25 × 103, 2.18 × 103, and 1.92 × 103 kDa, resp., were composed of rhamnose, xylose, mannose, arabinose, glucose, and galactose. Functional properties (solubility, oil holding capacity, foaming, and emulsion properties) of these polysaccharides were evaluated. Among three, PAL showed the highest fat-binding capacity which was 7.50 g/g with the solubility of 95.06%. The three polysaccharides possessed appreciable in vitro anti-oxidant (scavenging DPPH and ABTS+ radicals, chelating ferrous ions, and reducing power) potential. PAL exhibited the strongest reducing power, scavenging activity on DPPH radicals and chelating capability on ferrous ions. PP polysaccharides can be used as promising natural antioxidants in food, pharmaceutical, and cosmetic preparations
International Journal of Biological Macromolecules published new progress about Antioxidants. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Safety of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal.
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