Structural and antioxidant properties of gamma irradiated hyaluronic acid

Jae Kyung Kim, Periasamy Srinivasan, Jae Hun Kim, Jong il Choi, Hyun Jin Park, Myung Woo Byun, Ju Woon Lee

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66 Citations (Scopus)

Abstract

Hyaluronic acid (Hyaluronan, HA) was depolymerised by gamma irradiation and its structural changes and antioxidant activities were investigated. The structural changes of gamma irradiated HA were studied by gel-permeation chromatography (GPC), viscosity, pH, Hunter colour measurement, UV spectrophotometry, and FT-IR spectroscopy. The results demonstrated that gamma irradiation decreased molecular weight size, viscosity and pH of the hyaluronic acid and its colour turned to intense yellow. UV spectra of the irradiated HA showed a change at 265 nm, which indicates the formation of double bonds. Differences in the height and shape of certain absorption bonds of FT-IR spectra in the range 1700-1750 cm-1 were also observed, which is associated with the formation of carboxylic acid. From these structural changes of the HA, gamma irradiation may have a role in the formation of pyrancarboxylic acid rings. DPPH radical scavenging ability and the reducing power of gamma irradiated HA were significantly higher than that of non-irradiated HA. However, non-irradiated and irradiated HA did not show significant differences in the Rancimat test.

Original languageEnglish
Pages (from-to)763-770
Number of pages8
JournalFood Chemistry
Volume109
Issue number4
DOIs
Publication statusPublished - 2008 Aug 15

Keywords

  • Antioxidant activity
  • Depolymerisation
  • Gamma irradiation
  • Hyaluronic acid

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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  • Cite this

    Kim, J. K., Srinivasan, P., Kim, J. H., Choi, J. I., Park, H. J., Byun, M. W., & Lee, J. W. (2008). Structural and antioxidant properties of gamma irradiated hyaluronic acid. Food Chemistry, 109(4), 763-770. https://doi.org/10.1016/j.foodchem.2008.01.038