This study explored the interaction of pectin with 3,4-dihydroxyphenylglycol (DHPG), a potent phenolic antioxidant naturally found in olive fruit, via encapsulation into pectinate beads. MALDI TOF-TOF analysis supported the formation of complexes between DHPG and pectin. A combination of covalent bonds (ester bonds) and non-covalent interactions, mostly hydrogen bonding, were suggested as the cause of DHPG-pectin complex formation. Free radical scavenging assays confirmed that DHPG maintained its antioxidant activity after complexation and after a digestion simulated in vitro with gastric and intestinal fluids. Therefore, DHPG-pectin beads could reach the large intestine and contribute to a healthy antioxidant environment.

这项研究探索了果胶与3,4-二羟基苯乙二醇（DHPG）的相互作用，这是一种通过在果胶珠中包封而在橄榄果中天然发现的强效酚类抗氧化剂。MALDI TOF-TOF分析支持DHPG和果胶之间形成复合物。共价键（酯键）和非共价相互作用（主要是氢键）的组合被认为是DHPG-果胶复合物形成的原因。自由基清除试验证实，DHPG在络合后以及体外用胃和肠液进行模拟消化后仍保持其抗氧化活性。因此，DHPG-果胶珠可以到达大肠并有助于健康的抗氧化环境。