Studies on antioxidant activity of teasaponins after hydrolyzed by enzyme

Jing Tian; Sen Zhao; Longquan Xu; Xu Fei; Xiuying Wang; Yi Wang

doi:10.1117/12.2019640

19 March 2013 Studies on antioxidant activity of teasaponins after hydrolyzed by enzyme

Jing Tian, Sen Zhao, Longquan Xu, Xu Fei, Xiuying Wang, Yi Wang

Proceedings Volume 8762, PIAGENG 2013: Intelligent Information, Control, and Communication Technology for Agricultural Engineering; 87620X (2013) https://doi.org/10.1117/12.2019640
Event: Third International Conference on Photonics and Image in Agriculture Engineering (PIAGENG 2013), 2013, Sanya, China

Abstract

The biological activity of teasaponins and their molecular structure are closely related, and the activity of saponins may be increased with the change of their molecular structure. In this report, teasaponins were hydrolyzed by Aspergillus niger for increasing the antioxidant activity. The antioxidant activity of teasaponins before and after hydrolyzed was tested by DPPH, and the result showed four new teasaponins were produced after hydrolysis, and their antioxidant activity was increased significantly than the original teasaponins before hydrolysis, the radical scavenging capacity (RSC) was partly up to 95 %.

Citation Download Citation

Jing Tian, Sen Zhao, Longquan Xu, Xu Fei, Xiuying Wang, and Yi Wang "Studies on antioxidant activity of teasaponins after hydrolyzed by enzyme", Proc. SPIE 8762, PIAGENG 2013: Intelligent Information, Control, and Communication Technology for Agricultural Engineering, 87620X (19 March 2013); https://doi.org/10.1117/12.2019640

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