Zinc Impacts on Carboxymethyl Chitosan Antioxidant Activity

O.O. Oluwasina¹ , F.O. Igbe² , A.S. Olagboye³ , T.O. Abe⁴

Section:Research Paper, Product Type: Journal-Paper
Vol.7 , Issue.5 , pp.14-18, May-2021

Online published on May 31, 2021

Copyright © O.O. Oluwasina, F.O. Igbe, A.S. Olagboye, T.O. Abe . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

View this paper at   Google Scholar | DPI Digital Library

XML View     PDF Download

How to Cite this Paper

Abstract :
The depletion of the human body’s minerals linked to activities of reactive oxygen species (ROS), necessitate the need for the intake of the mineral supplement. To alleviate the health impact of ROS, the study seeks to recommend the use of carboxymethyl chitosan-zinc (CMCC-zinc) as an alternate food thickening agent, thus this study evaluated the influence of zinc in carboxymethyl chitosan (CMCC) as an antioxidant enhancer against reactive oxygen species. Flavonoids, phenol, ferric reducing property (FRAP), 1, 1- diphenyl-2-picrylhydrazyl (DPPH), hydroxyl radical scavenging, and iron-reducing effect of CMCC and carboxymethyl chitosan -zinc (CMCC-zinc) were determined as an index of antioxidant. CMCC-zinc recorded 30.58 mg/g, 73.71 mg/g, 163.00 mg/g, 78.27%, 65.63% and 92.86% for flavonoids, phenol, FRAP, DPPH, Hydroxyl radical and iron (II) scavenger respectively against 22.33 mg/g, 26.33 mg/g, 87.11 mg/g, 73.54%, 48.44% and 90.48% respectively, for CMCC. Hydroxyl and amino functional groups are responsible for the antioxidant effect, but the presence of zinc boosts the antioxidant activity of CMCC-zinc. From the experimental results, CMCC and CMCC-zinc exhibited antioxidant potential. The higher antioxidant performance of CMCC-zinc can be linked to its zinc content. It can be inferred that the addition of CMCC-zinc as a food thickening agent would be better than the use of CMCC to help in reducing environmental stress and improve human health.

Key-Words / Index Term :
Chitosan, Zinc, Antioxidant, Carboxymethyl chitosan, Carboxymethyl chitosan-zinc

References :
[1] L.A. Pham-Huy, H. He and C. Pham-Huy, “Free radicals, antioxidants in disease and health”, International journal of biomedical science, pp. 89–96, 2008.
[2] T. Finkel and N.J.Holbrook “Oxidants oxidative stress and the biology of aging”, Nature, pp. 239–247, 2000.
[3] F. Yamaguchi, T. Ariga, Y.Yoshimira, and H. Nakazawa, “Antioxidant and anti- glycation of garcinol from Garcinia indica fruit rind”, Journal of agricultural and food chemistry, pp.180–185, 2000.
[4] G. Oboh, R.L. Puntel, and J.B.T. Rocha “Hot pepper (Capsicum annuum, Tepin and Capsicumchinese, Habanero) prevents Fe2+ induced lipid peroxidation in brain-in vitro”, Food Chemistry, pp. 178–185, 2007.
[5] K. Rahman, “Studies on free radicals, antioxidants, and co-factors”, Clinical interventions in aging, pp. 219–236, 2007.
[6] Y. Kim, F. Lian, K.J. Yeum, N. Chongviriyaphan, S.W. Choi, R.M. Russell, X.D. Wang, “The effects of combined antioxidant (beta-carotene, alpha-tocopherol and ascorbic acid) supplementation on antioxidant capacity, DNA single-strand breaks and levels of insulin-like growth factor-1/IGF- binding protein 3 in the ferret model of lung cancer”, International journal of cancer, pp.1847-1854, 2007
[7] J.M. McCord, “The evolution of free radicals and oxidative stress”, The American Journal of medicine, pp.652-659, 2000.
[8] M. Taghvaei, and S.M. Jafari “Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives”, Journal of food science and technology, pp. 1272-1282, 2015.
[9] A. Sokmen, M. Gulluce, H.A. Akpulat, D. Daferera, B. Tepe, M. Polissiou, M. Sokmen and F. Sahin, “The in vitro antimicrobial and antioxidant activities of the essential oils and methanol extracts of endemic Thymus spathulifolius”, Food Control, pp. 627- 634, 2004.
[10] S. Devikrishna, and R. Remya, “Effect of degree of deacetylation and molecular weight of chitosan extracted from various marine sources on its applications”, International Journal of Innovative Science Engineering and Technology, pp. 1-6, 2015
[11] R. Jayakumar, M. Prabaharan, S.V. Nair, S. Tokura, H. Tamura, and N. Selvamurugan, “Novel carboxymethyl derivatives of chitin and chitosan materials and their biomedical applications” Progress in Materials Science, pp. 675–709, 2010.
[12] W.S. Xia, “Physiological activities of chitosan and its application in functional foods” International Journal of Food Science Technology, pp. 77–81, 2003
[13] M. O. Smith, and R.G. Teeter, “Potassium balance of the 5- to 8-week-old boiler exposed to constant heat or cycling high temperature stress and the effects of supplemental potassium chloride on body weight gain and feed efficiency”, Poultry science. pp. 487–492, 1987.
[14] K. Sahin, N. Sahin, and S. Yaral?oglu “Effects of vitamin C and vitamin E on lipid peroxidation, blood serum metabolites and mineral concentrations of laying hens reared at high ambient temperature”, Biological trace element research, pp. 35–45, 2002
[15] M. Foster, A. Chu, P. Petocz, and S. Samman “Zinc transporter gene expression and glycemic control in post-menopausal women with type 2 diabetes mellitus” Journal of Trace Elements in Medicine and Biology, pp. 448–452, 2014.
[16] N. Roshanravan, M. Alizadeh, M. Hedayati, M. Asghari-Jafarabadi, N. M. Alamdari, F. Anari, A. Tarighat-Esfanjani. “Effect of zinc supplementation on insulin resistance, energy and macronutrients intakes in pregnant women with impaired glucose tolerance”, Iranian journal of public health, pp.211- 217, 2015
[17] M. Ruz, F. Carrasco, P. Rojas, J. Codoceo, J. Inostroza, K. Basfi-Fer, A. Valencia, K. Vásquez, J. Galgani, A. Pérez, and G. López, “Zinc as a potential coadjuvant in therapy for type diabetes” Food and nutrition bulletin, pp. 215-21, 2013.
[18] F.Aqil, I. Ahmad, and Z. Mehmood, “Antioxidant and free radical scavenging properties of traditionally used Indian medicinal plants”, Turkish journal of Biology pp. 177-183, 2006.
[19] N. Salah, N. J. Miller, G. Paganga, L. Tijburg, G.P. Biolwell, and C. Riceevans “Polyphenolic flavonols as scavenger of aqueous phase radicals and as chain breaking antioxidants”, Archives of biochemistry and biophysics, pp. 339-346, 1995.
[20] Y. Y. Wu, J. Song, J. Deng, K.Q. Pan, X.Y. Liu, and H.P. Xu, “Study of antimicrobial activity of carboxymethyl chitosan zinc complex material against cariogenic bacteria” Shanghai Journal of Stomatology, pp. 530–534, 2015
[21] O.O. Oluwasina, S.A. Olagboye, A. Boboye, and G.F Hassan, “Carboxymethyl chitosan zinc supplement: preparation, physicochemical, and preliminary antimicrobial analysis”, Cogent Chemistry, pp. 1-12, 2017.
[22] J. Bao, Y. Cai, M. Sun, G. Wang, and H. Corke, “Anthocyanins, flavonoid and free radical scavenging activity of thines Baybery (Myrial rubia) extracts and their colour properties and stability”, Journal of Agricultural and Food Chemistry, pp. 2327-2332, 2005.
[23] V.L. Singleton, R. Orthofer, and R.M. Lamuela-Raventos, “Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-cioalteau reagents” Methods in enzymology, pp. 152-178, 1999.
[24] R. Pulido, L. Bravo, F. Saura-Calixto, “Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay” Journal of agricultural and food chemistry, pp. 3396-3402, 2000
[25] B. Halliwell, and J.M. Gutteridge, “Formation of a thiobarbituric-acid-reactive substance from deoxyribose in the presence of iron salts: The role of superoxide and hydroxyl radicals”, FEBS Letter, pp. 347-352, 1981
[26] M.A. Gyamfi, M. Yonamine, and Y. Aaniya, "Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries." General Pharmacology: The Vascular System. pp. 661–667, 1999.
[27] M. A. Soobrattee, V.S. Neergheen, A. Luximon-Ramma, O.I. Aruoma, and T. Bahorun.“Phenolics as potential antioxidant therapeutic agents: mechanism and actions”, Mutation Research/Fundamental and Molecular mechanisms of mutagenesis, pp. 200-213, 2005.
[28] S. Geetha, M.S. Ram, S.S. Mongia, V. Singh, G. Ilavazhagan, and R.C Sawhney,“Evaluation of antioxidant activity of leaf extract of sea buckthorn (Hippophae rhamnoides L.) on chromium (VI) induced oxidative stress in albino rats” Journal of Ethnopharmacology, pp. 247–251, 2003.
[29] S. Yang, Z. Guo, F. Miao, Q. Xue, and S. Qin, “The hydroxyl radical scavenging activity of chitosan, hyaluronan, starch and their O-carboxymethylated derivatives”, Carbohydrate polymers, pp. 1043–1045, 2010.
[30] S.T Rahimi, and M.R. Pourakbar, (2016) Effects of some micronutrients on antioxidant activity of Thyme (Thymus vulgaris L.), COMU Journal of Agriculture Faculty, pp. 75–85, 2016
[31] M. Yadegari, “Foliar application of micronutrients on essential oils of borago, thyme and marigold” Journal of soil science and plant nutrition. pp. 949–964, 2015.
[32] G. Agati , E. Azzarello, S. Pollastri, and M. Tattini, “Flavonoids as antioxidants in plants: location and functional significance”, Plant Science, pp.67–76, 2012.
[33] N.M. Sarbon, S. Sandanamsamy, S.F. Kamaruzaman, and F. Ahmad, “Chitosan extracted from mud crab (Scylla olivicea) shells: physicochemical and antioxidant properties” Journal of food science and technology, pp. 4266-7425. 2014
[34] E. Miser-Salihoglu, G. Akaydin, E. Caliskan-Can, and S. Yardim- Akaydin, “Evalution of antioxidant activity of various herbal folk medicines”, Nutrition and Food Sciences, pp. 222, 2013.
[35] K.H Maclean, J.L. Cleveland, and B.J. Porter, “Cellular zinc content is a major determinant of iron chelator–induced apoptosis of thymocytes” Blood. The Journal of the American Society of Hematology, pp. 3831-3839, 2001.
[36] A. A. Dehpour, M.A. Ebrahimzadeh, N.S. Fazel, and N.S. Mohammad, “Antioxidant activity of the methanol extract of Ferula assafoetida and its essential oil composition”, Grasas y aceites, pp. 405-412, 2009
[37] T. Sun, W. Xie, and P. Xu, “Superoxide anion scavenging activity of graft chitosan derivatives. Carbohydrate Polymers, pp. 379–382, 2004
[38] P.K. Wanasundara, and F. Shahidi, “Antioxidant: Science, technology and applications” Bailey`s industrial oil and fat products, John Wiley and Sons, Inc. 2005
[39] P. Faure, P. Y. Benhamou, A. Perard , S. Halimi, A.M. Roussel, “Lipid peroxidation in insulin-dependent diabetic patients with early retina degenerative lesions: effects of an oral zinc supplementation” European journal of clinical nutrition, pp. 282–288, 1995.
[40] Z. Zekovic, S. Vidovic, and I. Mujic, “Selenium and zinc content and radical scavenging capacity of edible mushrooms Armilaria mellea and Lycoperdon saccatum. Croatian journal of food science and technology, pp.16-21, 2010
[41] L.M. Jin, N. Geng, C.S. Quan, and S.D. Fan, “Synthesis and antioxidant activity of carboxymethyl chitosan –Selenium”, In Advanced Materials Research, pp. 2100-2103,2013.
[42] Z. Guo, R. Xing, S. Liu, H. Yu, P. Wang, C. Li, and P. Li, “The synthesis and antioxidant activity of the Schiff bases of chitosan and carboxymethyl chitosan” Bioorganic and medicinal chemistry letters, pp. 4600–4603, 2013.
[43] J.M. Lu, P.H. Lin, Q.Yao, C.Chen “Chemical and molecular mechanisms of antioxidants: Experimental approaches and model systems” Journal of cellular and molecular medicine, pp. 840-860, 2010
[44] J. Guzman, I. Saucedo, J. Revilla, R. Navarro, and E. Guibal, “Copper sorption by chitosan in the presence of citrate ions: influence of metal speciation on sorption mechanism and uptake capacities” Journal of Biological Macromolecules. pp. 57-65, 2003.