Structural elucidation and evaluation of antioxidant and In vitro anti-hemolytic properties of polysaccharide-iron complexes from Piper betel and Triticum aestivum

Abstract

Iron is an essential trace element that the human body needs for cellular metabolism and oxygen transportation. Iron is widely used as a supplement for the treatment of iron deficiency or anemia, which can have many negative consequences. Polysaccharide iron complexes have been widely studied and shown to possess biological activities. The objectives of the current study were to prepare polysaccharide iron complexes from P. betel leaves and T. aestivumgrass and to measure, characterize and assess their antioxidant activity. The results revealed that Piper betel polysaccharide had a high yield percentage of 2.13±0.78 percent and a polysaccharide content of 65.92±0.007%. A high iron content of 16.39% was found in PBPS-Fein comparison to 9.5% in TAPS-Fe. Characterization reveals information about structural properties. The FTIR spectra showed similarities between the polysaccharides and iron complexes, indicating that complexation did not disturb structure or functional groups. PBPS-Fe and TAPS-Fe attain thermal stability at 507.37°C and 610.28°C, respectively. The morphological images of polysaccharides revealed rough and irregular structures and the complexes were smooth and had a sheet-like structure. Piper betel and Triticum aestivum iron complex showed the highest antioxidant and anti-hemolytic activity in comparison to those of PBPS and TAPS.The complexation of polysaccharides improves their physicochemical characteristics and antioxidant activity, anti-hemolytic activity according to the study's findings. Further research has explored their biological activities and these polysaccharide iron complexes can be used as organic supplements and food fortifiers.