Revealing Antioxidant Activity of Cellooligosaccharides and Xylooligosaccharides from Banana Leaves, Pseudostem and Guava Seed Cake by Carolina Froes Forsan Danieli Fernanda Canaver Marin & Michel Brienzo

Author:Carolina Froes Forsan, Danieli Fernanda Canaver Marin & Michel Brienzo
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Tags: Free radicals are molecules generated during some biochemical processes, and in excess, they can cause various diseases; therefore, their production needs to be controlled in humans. One approach to achieving this is through the consumption of substances with antioxidant capacity, which are capable of neutralizing free radicals. This study evaluated the antioxidant activity of cellooligosaccharides (COS) and xylooligosaccharides (XOS) solutions, extracted from banana leaf and pseudostem, and guava seed cake, unfiltered and filtered using a Sep-pak filter. Additionally, the antioxidant activity of their monomers, including commercial glucose, xylose, and cellobiose, was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical assay. Antioxidant activity was observed in the unfiltered COS and XOS solutions, with maximum DPPH radical reduction of 48.3% and 84.2%, respectively. In filtered COS and XOS solutions, the reduction did not exceed 0.5%. It can be concluded that the antioxidant activity is due to the presence of compounds dissolved in the oligosaccharide solutions, such as lignin, extractives and carboxylic acids, which were qualified by the Folin–Ciocalteu method, nuclear magnetic resonance, and scanning spectrophotometry., enzymatic hydrolysis; Folin–Ciocalteu; free radicals; scanning spectrophotometry


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