Hajji, Mohamed published the artcileA water-soluble polysaccharide from Anethum graveolens seeds: Structural characterization, antioxidant activity and potential use as meat preservative, Formula: C6H12O6, the main research area is Anethum graveolens seed water soluble polysaccharide antioxidant meat preservative; Anethum graveolens; Antioxidant ability; Structural characterization; Turkey sausages preservation; Water-soluble polysaccharide.
A novel water-soluble polysaccharide named AGP1 was successfully isolated from seeds of Anethum graveolens by hot water extraction and further purified by DEAE-Sepharose chromatog. AGP1 has a relative mol. weight of 2.1 104 Da determined by Ultra-high-performance liquid chromatog. (UHPLC). The AGP1 characterization was investigated by chem. and instrumental anal. including gas chromatog. mass spectrometry (GC-MS), Fourier transform IR (FT-IR) spectroscopy and X-ray diffraction. Results showed that AGP1 was mainly composed of glucose, galactose, mannose and arabinose in a molar percent of 54.3, 23.8, 14.7 and 7.2, resp. The thermogravimetry anal. (TGA) and the differential scanning calorimetry (DSC) were used and showed that AGP1 has good thermal stability until 275°C. Moreover, the purified polysaccharide demonstrated an appreciable in vitro antioxidant potential. The addition of the AGP1, particularly at 0.3% (weight/weight), in turkey sausages instead of ascorbic acid, as preservative, reduced the lipid peroxidation, preserved the pH and color and improved the bacterial stability during cold storage at 4°C for 12 days. Overall, the results showed that the AGP1 deserves to be developed as functional and bioactive components for the food and nutraceutical industries.
International Journal of Biological Macromolecules published new progress about Anethum graveolens. 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, Formula: C6H12O6.
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