Antioxidant activities of sulfated pumpkin polysaccharides

Pumpkin polysaccharide was extracted by hot water extraction method. It was modified with chlorosulfonic acid-pyridine to obtain sulfated pumpkin polysaccharides (SP1, SP2) with different degrees of substitution, which was 0.35 and 0.65, respectively. The total sugar contents of pumpkin polysaccharide and its sulfated derivatives were determined by phenol‑sulfuric acid method, the ability of scavenging hydroxyl radicals and superoxide anions as...