Enhancement of the water solubility and antioxidant activity of hesperidin by chitooligosaccharide

Ruge Cao, Yali Zhao, Zhongkai Zhou, Xiaoyu Zhao

    Research output: Contribution to journalArticlepeer-review

    26 Citations (Scopus)

    Abstract

    Background: Hesperidin is a natural product and a strong antioxidant with potential applications in various food and pharmaceutical products. However, its poor water solubility greatly limits its applications. Results: In this study, chitooligosaccharide (COS) was applied to prepare a stable complex with hesperidin (Hesp-COS) via the spray-drying method at 100°C for 20min. The resultant complex was characterized by Fourier transformation infrared spectroscopy, thermogravimetric analysis, scanning electron microscopy and proton nuclear magnetic resonance spectroscopy. It was demonstrated that the aromatic rings of hesperidin interacted with COS through hydrogen bonding and formed Hesp-COS complex. As a result, both the water solubility and antioxidant activity of Hesp-COS were higher than that of the free hesperidin. Conclusion: The preparation conditions of Hesp-COS in this study were efficient and produced an increment in both the water solubility and antioxidant activity of hesperidin.

    Original languageEnglish
    Pages (from-to)2422-2427
    Number of pages6
    JournalJournal of the Science of Food and Agriculture
    Volume98
    Issue number6
    Early online dateOct 2017
    DOIs
    Publication statusPublished - Apr 2018

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