<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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| Format: | Article |
| Language: | English |
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MDPI AG
2021-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/11/2800 |
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| 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 |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-10T05:29:12Z |
| format | Article |
| id | doaj.art-0c3a926a7f284c5a9cb9c2b199945252 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T05:29:12Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0c3a926a7f284c5a9cb9c2b1999452522023-11-22T23:22:14ZengMDPI AGFoods2304-81582021-11-011011280010.3390/foods10112800<i>Lycium Barbarum</i> Polysaccharide-Iron (III) Chelate as Peroxidase Mimics for Total Antioxidant Capacity Assay of Fruit and Vegetable FoodShuo Shi0Jianxing Feng1Yanmin Liang2Hao Sun3Xuewei Yang4Zehui Su5Linpin Luo6Jianlong Wang7Wentao Zhang8College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Xianyang 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Xianyang 712100, ChinaQuantitative 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.https://www.mdpi.com/2304-8158/10/11/2800total antioxidant capacity (TAC)peroxidasepolysaccharide-iron complexsteady-state kinetics<i>Lycium barbarum</i> polysaccharide (LBP) |
| spellingShingle | 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 Foods total antioxidant capacity (TAC) peroxidase polysaccharide-iron complex steady-state kinetics <i>Lycium barbarum</i> polysaccharide (LBP) |
| title | <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_short | <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 |
| topic | total antioxidant capacity (TAC) peroxidase polysaccharide-iron complex steady-state kinetics <i>Lycium barbarum</i> polysaccharide (LBP) |
| url | https://www.mdpi.com/2304-8158/10/11/2800 |
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