Optimization of Ultrasonic-Assisted Extraction of Polysaccharide from Fenugreek Seeds Using the RSM and its Antioxidant and Functional Properties

In the present study, Box-Belmken response surface design was employed to optimize the combined effects of different ultrasonic-assisted extraction polysaccharides from fenugreek seeds. The results showed that optimum extraction conditions were as follows: the liquid/solvent ratio of 14.6 mL/g, extraction temperature of 65.5 degrees C and extraction time of 42.7 min. Under these conditions, the yield of fenugreek seeds polysaccharides (FSP) was 9.88%. For the antioxidants activity, the FSP exhibited excellent abilities on DPPH and hydroxyl radical scavenging and chelation of ferrous ions. The antioxidant activity increased by increasing in polysaccharides concentration. The water-holding and fat-binding capacities of ESP were 5.40 g water/g and 7.23 g oil/g, respectively. The results demonstrated that FSP had strong foam and emulgent properties. Overall, the FSP could be used as a novel food additive to improving antioxidant and functional properties of food.