Extraction optimization, antioxidant, and hypoglycemic activities in vitro of polysaccharides from broccoli byproducts

Zhang, Yaojie; Jiang, Zhenyu; Wang, Lizhi; Xu, Li

doi:10.1111/jfbc.12387

Cited by 10 publications

(7 citation statements)

References 34 publications

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“…However, excessive temperature can cause the hydrolyzation or degradation of polysaccharides (Hu et al, 2018;Lin et al, 2017), resulting in a decrease in polysaccharide yield and an increase in energy consumption. This trend was in correspondence with the reports of polysaccharide extraction by other authors (Xu et al, 2019;Zhang et al, 2017). Therefore, the extraction temperature should be around 90 °C.…”

Section: Effect Of Extraction Temperature On Polysaccharide Yieldsupporting

confidence: 91%

Extraction optimization and antioxidant activity of Phyllanthus urinaria polysaccharides

Liu

2021

Food Sci. Technol

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Three extraction parameters including extraction time, material to solvent ratio, and extraction temperature for the extraction yield of Phyllanthus urinaria polysaccharides were optimized by response surface methodology. The results revealed that the optimal extraction process was extraction time of 5.3 h, extraction temperature of 93 °C, and material to solvent ratio of 1:47 g/mL, under which the polysaccharide yield was 6.40%; The three parameters had significant effect on the polysaccharide yield, and the influence of extraction time was the greatest and that of extraction temperature was the lowest. The antioxidant activity test indicated that the equivalent scavenging ability of Phyllanthus urinaria polysaccharides on DPPH and ABTS free radicals was 0.88 and 0.84 μg TBHQ/μg of polysaccharides, respectively; while the reducing power and total antioxidant capacity of Phyllanthus urinaria polysaccharides was equivalent to 93.62% and 93.55% of TBHQ, respectively. The Phyllanthus urinaria polysaccharides had good antioxidant activity.

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Section: Effect Of Extraction Temperature On Polysaccharide Yieldsupporting

confidence: 91%

Extraction optimization and antioxidant activity of Phyllanthus urinaria polysaccharides

Liu

2021

Food Sci. Technol

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“…(3) Before the purification of CYPP, the content of total sugar was measured as 38.92 ± 0.77%. From Table 3, it was manifested that the total sugar content of CYPP-1 increased to 77.42 ± 1.68% after purification, similar to the content of the purified Tremella polysaccharide (70.60%) (Yang et al, 2021) and the polysaccharide from broccoli by-products (77.61%) (Zhang et al, 2017). It was noteworthy that the total sugar content of CYPP and CYPP-1 was higher than that of the water extracts isolated from Chinese yam (Dioscorea opposite Thunb.)…”

Section: Optimization For the Extraction Of Cyppsupporting

confidence: 53%

Extraction optimization, purification, and biological properties of polysaccharide from Chinese yam peel

Shao

Zheng

Liu

et al. 2022

Journal of Food Biochemistry

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In this study, the Chinese yam peel polysaccharide (CYPP) was obtained under the extraction conditions optimized by the Response Surface Methodology (RSM). Further biological properties of CYPP‐1 purified from CYPP were also determined. The results indicated that the optimum extraction conditions were an extraction temperature of 90.5°C, a liquid–solid ratio of 28.0 ml/g, and an extraction time of 2.94 h, along with a yield of 8.81 ± 1.48%. CYPP‐1 was identified as a kind of heteropolysaccharide mostly composed of glucose and galactose (59.4:1.0). The molecular weights were two main parts of 50.5 kDa (54.77%) and 4.4 kDa (21.02%), and the triple‐helix conformation was not formed in CYPP‐1. Besides, CYPP‐1 showed good biological properties including in vitro antioxidant activity and immunomodulatory function on RAW264.7 cells, as well as favorable hypoglycemic effect. Overall, the high‐value utilization of CYPP‐1 reveals a broad application prospect in the industrial production of functional foods and pharmaceuticals. Practical applications Yam peel, which is discarded in large quantities during postharvest processing, results in the production of tremendous by‐products and is a great waste of resources. In this study, the yield of water‐soluble polysaccharide from yam peel reached 8.81 ± 1.48%. Besides, the purified CYPP‐1 exhibited excellent antioxidant activity, favorable immunomodulatory function, and hypoglycemic effect. The high productivity and bioactive effects are both great merits for Chinese yam peel polysaccharide as a promising candidate for foods and medicines industrial production.

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“…On a dry weight (DW) basis, broccoli stems and leaves powder had 23.2% protein, 8.1% fat, 55.7% carbohydrate (including 36.5% dietary fibre) and 13.0% ash. The gross composition of the broccoli stems and/or leaves on a dry weight in this study is similar to reported values for the contents of protein (19.8%–27.7%), carbohydrate (46.9%–75.4%), dietary fibre (12.8%–35.8%), fat (4.6%–13.1%) and ash (7.9%–14.7%) (Murcia et al ., ; Campas‐Baypoli et al ., ; Arnáiz et al ., ; Hu et al ., ; Schäfer et al ., ; Zhang et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…The global production of broccoli and cauliflower has grown from 5.9 million metric tons in 1980 to 25.2 million metric tons in 2016 (FAOSTAT 2017, http://www.fao.org/faostat/en/#data/QC), driven by consumer demand for these vegetables. The florets are harvested for the consumer market, while edible stems and leaves comprising more than 70% of the broccoli plant, are discarded (Zhang et al ., ). The stems and leaves contain valuable phytonutrients, vitamins and essential minerals with many health‐promoting activities and may be potentially be used as food ingredients or supplements in the functional food or pharmaceutical industry (Kumar & Andy, ; Ares et al ., ; Hwang & Lim, ; Liu et al ., ).…”

Section: Introductionmentioning

confidence: 97%

New food ingredients from broccoli by‐products: physical, chemical and technological properties

Shi

Hlaing

Ying

et al. 2019

Int J of Food Sci Tech

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Broccoli stems and leaves examined were rich in protein (23.2%, dry weight), fibre (36.5%, dry weight) and polyphenols (11.4 mg gallic acid equivalents g À1 ). Chlorogenic acid, neochlorogenic acid and quinic acid were the major phenolics found. Broccoli by-products have potential to be developed as differentiated food ingredients by separation. On a dry basis, the pomace and washed pomace fractions were enriched in fibre and had higher water-holding but lower water solubility and emulsifying capacity compared to juice and supernatant from washed pomace, which were enriched in protein. The juice and supernatant had higher polyphenol content and higher antioxidant activity, suggesting that polyphenols were the major contributors to antioxidant activity. For convenience of use, the products may be supplied as packaged powdered ingredients, but this was practical only for broccoli stems and leaves and pomaces as these powders had higher glass transition temperatures than the juice and supernatant fractions.Broccoli by-products as new food ingredients M. Shi et al.

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Extraction optimization, antioxidant, and hypoglycemic activities in vitro of polysaccharides from broccoli byproducts

Cited by 10 publications

References 34 publications

Extraction optimization and antioxidant activity of Phyllanthus urinaria polysaccharides

Extraction optimization and antioxidant activity of Phyllanthus urinaria polysaccharides

Extraction optimization, purification, and biological properties of polysaccharide from Chinese yam peel

New food ingredients from broccoli by‐products: physical, chemical and technological properties

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