Abad Lucille V, Relleve Lorna S, Racadio Charles Darwin T, Aranilla Charito T, De la Rosa Alumanda M
Philippine Nuclear Research Institute, Commonwealth Avenue, Diliman, Quezon City, Philippines.
Appl Radiat Isot. 2013 Sep;79:73-9. doi: 10.1016/j.apradiso.2013.04.035. Epub 2013 May 14.
The antioxidant capacity of irradiated κ-, ι-, λ-carrageenans were investigated using the hydroxyl radical scavenging assay, reducing power assay and DPPH radical scavenging capacity assay. The degree of oxidative inhibition increased with increasing concentration and dose. The type of carrageenan had also an influence on its antioxidant activity which followed the order of lambda<iota<kappa. Increase in oxidative property with radiation dose can be attributed mainly to the depolymerization of the carrageenans with corresponding increase in reducing sugar. The antioxidant properties of these carrageenan oligomers were lower than that of ascorbic acid and galactose sugar.
采用羟基自由基清除试验、还原能力试验和DPPH自由基清除能力试验，研究了辐照κ-、ι-、λ-卡拉胶的抗氧化能力。氧化抑制程度随浓度和剂量的增加而增加。卡拉胶的类型对其抗氧化活性也有影响，其顺序为λ<ι<κ。随着辐射剂量的增加，氧化性能的增加主要归因于卡拉胶的解聚以及还原糖的相应增加。这些卡拉胶低聚物的抗氧化性能低于抗坏血酸和半乳糖。
