Korean J Physiol Pharmacol.  2013 Jun;17(3):197-201. 10.4196/kjpp.2013.17.3.197.

Anti-Oxidative Activity of Pectin and Its Stabilizing Effect on Retinyl Palmitate

• Ro J
• Kim Y
• Kim H
• Jang SB
• Lee HJ
• Chakma S
• Jeong JH
• Lee J

• KMID: 1429298
• DOI: http://doi.org/10.4196/kjpp.2013.17.3.197

Abstract

The purpose of this study was to examine the anti-oxidative activity of pectin and other polysaccharides in order to develop a cosmeceutical base having anti-oxidative effects towards retinyl palmitate (RP). The anti-oxidative stabilizing effects of pectin and other polysaccharides on RP were evaluated by DPPH assay and then the stabilizing effect of pectin on RP was examined as a function of time. Among the polysaccharides we examined, pectin exhibited a considerably higher anti-oxidative activity, with an approximately 5-fold greater DPPH radical scavenging effect compared to other polysaccharides. The DPPH radical scavenging effect of pectin increased gradually with increasing concentrations of pectin. At two different RP concentrations, 0.01 and 0.1% in ethanol, addition of pectin improved the stability of RP in a concentration dependent manner. The stabilizing effect of pectin on RP was more effective for the lower concentration of RP (0.01%, v/v). Further, degradation of RP was reduced following the addition of pectin as measured over 8 hours. From the results obtained, it can be suggested that pectin may be a promising ingredient for cosmeceutical bases designed to stabilize RP or other pharmacological agents subject to degradation by oxidation.

Keyword

Anti-oxidative effect; Cosmeceuticals; Pectin; Polysaccharides; Retinyl palmitate

MeSH Terms

Ethanol
Pectins
Polysaccharides
Vitamin A
Ethanol
Pectins
Polysaccharides
Vitamin A

Figure

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  Fig. 1 Chemical structures of the repeating units of pectin (A), xanthan gum (B), HPMC (C), chitosan (D), and sodium alginate (E).

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  Fig. 2 Scavenging effects of various polysaccharides at a concentration of 0.5 mg/ml. Asterisks (*) indicate a significant difference (p<0.05) from the other formulations. Data are presented as the mean±SD (n=3).

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  Fig. 3 Anti-oxidative activities exhibited by pectin as a function of concentration. Data are presented as the mean±SD (n=3).

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  Fig. 4 Stabilizing effects of pectin on RP solubilized in ethanol at concentrations of 0.01 and 0.1% (v/v) evaluated after 2 hours. Asterisks (*) indicate a significant difference (p<0.05) from the formulation without pectin. Data are presented as the mean±SD (n=3).

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  Fig. 5 Changes in concentrations of RP in ethanol (A, 0.01%, v/v RP; B, 0.1%, v/v RP) and the effect of pectin on the stability profiles of RP. Data are presented as the mean±SD (n=3).

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