Antioxidant and digestion properties of polysaccharides from Rosa roxburghii Tratt fruit and polysacchride-iron (Ⅲ) complex

摘要

A new Rosa roxburghii Tratt fruit polysaccharide (RTFP)-iron (Ⅲ) complex was synthesizedand characterized by various physicochemical, thermal, and structural analyses.The results showed that RTFP-ironcomplex was formed by the Fe–O bonding between hydroxyl and carboxyl groups in RTFP and iron. The Fe content of RTFP-iron (Ⅲ) complex was 16.17%, and its surface morphology displayed relatively scatteredand lumpy. In addition, the scavenging activities of RTFP and RTFP-iron(Ⅲ) on DPPH, hydroxyl radicals and ABTS were examined. The results demonstrated that the antioxidantactivity of RTFP-iron complex was weaker than that of RTFP. The releaseof iron from RTFP-iron (Ⅲ) complex was observed during simulated gastrointestinaldigestion. Furthermore, polyphenol and/or trypsin could enhance the stability andsolubility of RTFP-iron (Ⅲ) complex compared to FeCl_3. Altogether, our findings revealedRTFP-iron (Ⅲ) could serve as a new promising iron supplement.