Antioxidative Activity of Water Soluble Polysaccharide in Pumpkin Fruits (Cucurbita maxima Duchesne)

Kazuhiro NARA; Akira YAMAGUCHI; Naomi MAEDA; Hidenori KOGA

doi:10.1271/bbb.80529

Food & Nutrition Science Notes

Antioxidative Activity of Water Soluble Polysaccharide in Pumpkin Fruits (Cucurbita maxima Duchesne)

Kazuhiro NARA, Akira YAMAGUCHI, Naomi MAEDA, Hidenori KOGA

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Keywords: pumpkin, water soluble polysaccharides, DPPH radical scavenging activity, SOD-like activity, ascorbic acid oxidation

JOURNAL FREE ACCESS

2009 Volume 73 Issue 6 Pages 1416-1418

DOI https://doi.org/10.1271/bbb.80529

View "Advance Publication" version (June 7, 2009).

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Abstract

We evaluated the antioxidative activity of a water soluble polysaccharide fraction (WSP) from pumpkin fruits (Cucurbita maxima Duchesne). In the WSP, DPPH radical scavenging and superoxide dismutase-like activity increased depending on the total sugar content. Furthermore, the WSP can serve as an inhibitor of ascorbic acid oxidation. The efficacy was also affected by the total sugar content.

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