alexa Antioxidant Properties of Polysaccharide Extract from Juice and Pomace of Psidium guajava (Pink Guava) and its Mitigating Effect in Early Stage of Atherogenesis
ISSN: 2329-6836

Natural Products Chemistry & Research
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Research Article

Antioxidant Properties of Polysaccharide Extract from Juice and Pomace of Psidium guajava (Pink Guava) and its Mitigating Effect in Early Stage of Atherogenesis

Kamarazaman IS1*, Abdul RL2, Nik Hasan MK1, Ahmad MR2, Ayob MKM2, Rahim N2 and Zakaria N2

1Bioactivity Programme, Natural Products Division, Forest Research Institute of Malaysia (FRIM), 52109 Kepong, Selangor, Malaysia

2Phytochemistry Programme, Natural Products Division, Forest Research Institute of Malaysia (FRIM), 52109 Kepong, Selangor, Malaysia

*Corresponding Author:
Ihsan Safwan Kamarazaman
Bioactivity Programme, Natural Products Division
Forest Research Institute of Malaysia (FRIM)
52109 Kepong, Selangor, Malaysia
Tel: +60362797727
Fax: +60362729805
E-mail: ihsan@frim.gov.my

Received Date: April 26, 2017; Accepted Date: May 10, 2017; Published Date: May 15, 2017

Citation: Kamarazaman IS, Abdul RL, Nik Hasan MK, Ahmad MR, Ayob MKM, et al. (2017) Antioxidant Properties of Polysaccharide Extract from Juice and Pomace of Psidium guajava (Pink guava) and its Mitigating Effect in Early Stage of Atherogenesis. Nat Prod Chem Res 5:270. doi: 10.4172/2329-6836.1000270

Copyright: © 2017 Kamarazaman IS, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

In this study, the polysaccharide extracts of Pink guava juice (PGJ) and pomace (PGP) were characterised and their antioxidant properties and mitigating effect on expression level of biomolecules involved in early stage of atherosclerosis were investigated. Chemical characterization were performed by HPLC and it was revealed that molar weight of PGJ and PGP by percentage (%) were 63.0:16.2:9.9:6.4:4.2:0.1% of galacturonic acid, xylose, glucose, mannose, galactose and rhamnose, respectively while PGP has 72.6:4.7:2.7:1.3% of galacturonic acid, glucose, galactose and xylose, respectively. PGJ was found to has moderate antioxidant activity whereby PGP has more potent effect at lower concentration. Both PGJ and PGP have the ability to inhibit lipid peroxidation in dose dependent manner. Both also attenuate the tumor necrosis factor (TNF)-α induced ICAM-1 and VCAM-1 expression in dosedependent manner but only PGP could attenuate the MCP-1 expression.

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