The antioxidant activities of carboxymethylated garlic polysaccharide and its derivatives

The garlic polysaccharide (P) was extracted with the hot water, and the temperature was 80 °C, solid-liquid ratio was 1:7 (m/v), and extraction time was 150 min. In the experiment, carboxymethylated garlic polysaccharide (CM) was prepared with chloroacetic acid, and carboxymethylated-sulfated garlic polysaccharide (CMS) and carboxymethylated-phosphorylated garlic polysaccharide (CMP) were prepared with CM. The sugar content of CM and its derivatives were determined by the phenol‑sulfuric acid method, and the degree of substitution of CM and its derivatives were characterized. Vc was used as a control to determine the four antioxidant activities (hydroxyl radical scavenging ability, superoxide anion scavenging ability, reducing ability, anti-lipid peroxidation ability) of CM and its derivatives. It showed that CM and its derivatives were potential antioxidants.