Optimization extraction of polysaccharide from Tunisian Zizyphus lotus fruit by response surface methodology: Composition and antioxidant activity

被引：92

作者：

Hammi, Khaoula Mkadmini ^{[1
,5
]}

Hammami, Majdi ^{[2
]}

Rihouey, Christophe ^{[3
,4
]}

Le Cerf, Didier ^{[3
,4
]}

Ksouri, Riadh ^{[1
]}

Majdoub, Hatem ^{[1
,5
]}

机构：

[1] Ctr Biotechnol Borj Cedria, LPAM, BP 901, Hammam Lif 2050, Tunisia

[2] Ctr Biotechnol Borj Cedria, Lab Subst Bioact LSBA, BP 901, Hammam Lif 2050, Tunisia

[3] Normendie Univ, Lab Polymeres Biopolymeres Surfaces PBS, UMR 6270, F-76821 Mon St Aignan, France

[4] Univ Rouen, CNRS, FR3038, F-76821 Mon St Aignan, France

[5] Univ Monastir, LIMA, Fac Sci Monastir, Bd Environm, Monastir 5019, Tunisia

来源：

FOOD CHEMISTRY | 2016年 / 212卷

关键词：

Zizyphus lotus fruit; Polysaccharide; Response surface methodology; Chemical analysis; Average molecular weight; Antioxidant property; STRUCTURAL-CHARACTERIZATION; JUJUBA; ACID; FRACTIONS; SUGARS;

D O I：

10.1016/j.foodchem.2016.06.004

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Response surface methodology using a Box-Behnken design was employed to optimize extraction temperature, extraction time and ratio of water to material to obtain a maximum polysaccharide yield with high uronic acid content and antioxidant property from edible Zizyphus lotus fruit. The optimal conditions were: extraction time of 3 h 15 min, extraction temperature of 91.2 degrees C and water to solid ratio of 39 mL/g. Under these conditions, the experimental extraction yield, uronic acid content and 2,2-diphenyl-1-picrylhydrazyl scavenging ability (IC50) were 18.88%, 41.89 and 0.518 mg/mL, respectively. Chemical analysis revealed that the extract was composed of 97.92% carbohydrate of which 41.89% is uronic acid. The extracted polysaccharides, with an average molecular weight of 2720 kDa, are composed of arabinose, rhamnose, glucose, fructose, galactose and xylose. Moreover, the polysaccharides exhibited a significant reducing power and anti-lipid peroxidation activities. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：476 / 484

页数：9

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