Synthesis and Antioxidant Properties of Caffeic Acid Corn Bran Arabinoxylan Esters

Abstract

Objective

As a potential of bioactive additives, corn bran arabinoxylan (CAX) was prominent in its probiotic benefits and immuno-enhancing activities. In order to improve the antioxidant ability of CAX, naturally occurring caffeic acid (CA) was covalently attached to CAX by esterification to generate caffeic acid corn bran arabinoxylan esters (CA-CAX) with various degrees of substitution (DS).

Methods

The structure of CA-CAX was analyzed by NMR and the DS was determined by HPLC. The antioxidant activity of CA-CAX was investigated onscavenging the 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical and autoxidazing methyl linoleate, and an aqueous linolenic acid dispersion was also used as an in vitro test system to examine the inhibition effect ofCA-CAX on the lipid peroxidation level after UV exposure. The ability of CA-CAX of preventing H₂O₂-induced oxidative damage of cell was studied by reducing MDA levels and increasing SOD and GSH-Px activities in human hepatocarcinoma (HepG2) cell.

Results

The results certificated that CA was linked to CAX successfully with various DS. Compared withCAX, the antioxidant capacityof CA-CAX was improved significantly and enhanced with the increasing concentration and DS.

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