Polysaccharides from by-products of the Wonderful and Laffan pomegranate varieties: New insight into extraction and characterization

被引：40

作者：

Khatib, Mohamad ^{[1
]}

Giuliani, Camilla ^{[1
]}

Rossi, Federico ^{[3
]}

Adessi, Alessandra ^{[3
]}

Al-Tamimi, Amal ^{[2
]}

Mazzola, Giuseppe ^{[4
]}

Di Gioia, Diana ^{[4
]}

Innocenti, Marzia ^{[1
]}

Mulinacci, Nadia ^{[1
]}

机构：

[1] Univ Florence, Pharmaceut & Nutraceut Sect, Dept Neurosci Psychol Drug & Child Hlth, Via Ugo Schiff 6, Sesto Fiorentino, Fl, Italy

[2] Princess Noura Univ, Biol Dept Ecol, Al Imam Abdullah Ibn Saud Ibn Abdul Aziz Rd, Riyadh, Saudi Arabia

[3] Univ Florence, Dept Sci Agrifood Prod & Environm, Piazzale Cascine 18, I-50144 Florence, Italy

[4] Univ Bologna, Dept Agr Sci, Viale Fanin 44, I-40127 Bologna, Italy

来源：

FOOD CHEMISTRY | 2017年 / 235卷

关键词：

Mesocarp; Prebiotic activity; Pectin; Size exclusion chromatography; H-1; NMR; GUT MICROBIOTA; PEEL; OPTIMIZATION; ANTIOXIDANT; FRUIT; RIND;

D O I：

10.1016/j.foodchem.2017.05.041

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The main crude polysaccharides (CPS), extracted from two widely cultivated pomegranate varieties, Laffan and Wonderful, were studied and characterized. We obtained the highest CPS extraction yield (approximatively 10% wow on dried matter) by 1 h of decoction (ratio 1/40 w/v). The predominant polymers (75-80%) of the CPS samples showed a hydrodynamic volume close to 2000 kDa by size exclusion chromatography and the exocarp and mesocarp profiles were very similar. The proton spectra (H-1 NMR), according to sugar composition and gelling ability, confirmed the main polysaccharide fractions were pectin with different acylation and methylation degree. The CPS from Laffan and Wonderful mesocarp showed prebiotic properties in vitro with Lactobacillus and Bifidobacterium strains. The composition of the decoction (12% ellagitannins and 10% of CPS) obtained by a green extraction process of pomegranate by-products, makes it a suitable component of functional food formulations. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：58 / 66

页数：9

共 39 条

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