Green Preparation, Structural Characterization, and Antioxidant Activity of Apple Pectin Oligosaccharides Obtained by Hydrogen Peroxide Degradation.

Huipeng Liu, Junhao Li, Shanyu Xie, Xiang Su, Xihuang Lin, Yunli Cao

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Article in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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6 authors.

Huipeng LiuCollege of Chemistry and Chemical Engineering, Pingdingshan University, Pingdingshan 467000, China.

Junhao LiCollege of Chemistry and Chemical Engineering, Pingdingshan University, Pingdingshan 467000, China.

Shanyu XieDepartment of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China.

Xiang SuCollege of Chemistry and Chemical Engineering, Pingdingshan University, Pingdingshan 467000, China.

Xihuang LinAnalysis and Test Center, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China.ORCID 0000-0001-7250-0539

Yunli CaoCollege of Chemistry and Chemical Engineering, Pingdingshan University, Pingdingshan 467000, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Pectin oligosaccharides are promising natural bioactive ingredients, while traditional preparation methods suffer from harsh conditions and environmental drawbacks. Herein, an eco-friendly alkaline hydrogen peroxide degradation method was applied to produce apple pectin oligosaccharides (APOSs), followed by ethanol precipitation. The structural features and antioxidant potential of APOSs were comprehensively characterized. Galacturonic acid (58.2%) was determined as the dominant monosaccharide, along with minor galactose, arabinose, and rhamnose. Sixteen oligosaccharides consisting of homogalacturonan fragments and RG-I hetero-oligosaccharides were identified using NMR, FTIR and UPLC/Q-TOF-MS. In vitro assays demonstrated excellent radical-scavenging capacities of APOSs. The DPPH and ABTS scavenging rates reached 84.6% (10 mg/mL) and 96.2% (9 mg/mL), respectively. This study provides a feasible green strategy for APOS fabrication and clarifies its antioxidant potential, supporting the industrial application of APOS as a high-efficiency natural antioxidant in functional foods.

Indexed as

AntioxidantsHydrogen PeroxideMalusOligosaccharidesPectinsFree Radical ScavengersGreen Chemistry TechnologyHexuronic AcidsAntioxidantsFree Radical Scavengersgalacturonic acidHexuronic AcidsHydrogen PeroxideOligosaccharidesPectinsalkaline oxidative hydrolysisheteropolysaccharideoligoglycansradical scavenging abilitystructural elucidation

Identifiers

PMID42280228

DOI10.3390/molecules31111923

PMCPMC13257629

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