Preparation, characterization and antioxidant activity of a novel polysaccharide-iron (III) from Flammulina velutipes scraps

Abstract

In the present study, a novel polysaccharide from Flammulina velutipes scraps (FVSP) was extracted and purified from Flammulina velutipes scraps. FVSP was chemically chelated to synthesize FVSP-iron (III) complex. Based on single factor experiments, preparation process of FVSP- iron (III) was optimized by response surface methodology. The characterization and antioxidant activity of FVSP-iron (III) were investigated. The results showed that the optimal preparation process of FVSP-iron (III) was reaction temperature of 50 °C, reaction time of 4.7 h and the mass ratio of FVSP/sodium citrate - of 2:1. The relative molecular weight of FVSP-iron (III) was 36.25 kDa. FVSP-Iron (III) was composed of glucose, galactose, mannose and xylose in a molar ratio of 65.1:20.5:5.2:9.2.The results of UV–vis absorption spectrum, FI-IR spectrum and X-ray diffraction showed that both hydroxyl and carboxyl groups in FVSP participated in the coordination reaction and the iron core of FVSP-Iron(III) was a polymerized β-FeOOH structure. FVSP-iron (III) had better thermal stability and stronger antioxidant activities than FVSP. The results indicated that FVSP-iron (III) could be potentially used in food industry as a new food additive and iron supplement.