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Molecular interactions between 3,4-dihydroxyphenylglycol and pectin and antioxidant capacity of this complex in vitro
- Bermúdez-Oria, Alejandra, Rodríguez-Gutiérrez, Guillermo, Rodríguez-Juan, Elisa, González-Benjumea, Alejandro, Fernández-Bolaños, Juan
- Carbohydrate polymers 2018 v.197 pp. 260-268
- antioxidant activity, encapsulation, free radical scavengers, fruits, hydrogen bonding, in vitro digestion, large intestine, olives, pectins
- This study explored the interaction of pectin with 3,4-dihydroxyphenylglycol (DHPG), a potent phenolic antioxidant naturally found in olive fruit, via encapsulation into pectinate beads. MALDI TOF-TOF analysis supported the formation of complexes between DHPG and pectin. A combination of covalent bonds (ester bonds) and non-covalent interactions, mostly hydrogen bonding, were suggested as the cause of DHPG-pectin complex formation. Free radical scavenging assays confirmed that DHPG maintained its antioxidant activity after complexation and after a digestion simulated in vitro with gastric and intestinal fluids. Therefore, DHPG-pectin beads could reach the large intestine and contribute to a healthy antioxidant environment.