Anti-glycation level of pectic oligosaccharide in orange peel and its stability in accelerated storage temperature
2023
Yan, Haixia | Zhang, Xiaoyu | Yang, Liu | Shen, Yixiao | Liu, Ling
In this study, pectic oligosaccharides of orange peel (OPOs) were isolated and their structure characterized, and then screened according to anti-glycation level compared with aminoguanidine (AG). The results indicated that OPOs mainly included two components, and the main component has more than 50 % inhibition level for the seven glycation products at 60 °C for 40 h. At the accelerated storage temperature, OPOs demonstrated a better anti-glycation level than AG, and this inhibition was concentration-dependent. In addition, the main component in OPOs was separated into 10 fractions by DEAE Sephadex A-25 gel chromatography, the group of 5–7 monosaccharide polymerization showed the best anti-glycation effect, average anti-glycation capability on six products was over 70 % in the 40th hour. The anti-glycation level of this group was closely related to its high content of GalA and molar ratio of GalA: Rha, and positively correlated with time at moderate temperature.
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