Extraction, purification, characterization and antioxidant activity of polysaccharides from Piteguo fruit

Wang, Yonggang; Wang, Fan; Ma, Xueqing; Sun, Shangchen; Leng, Feifan; Zhang, Weijie; Wang, Xiaoli

doi:10.1016/j.indcrop.2015.09.012

Cited by 38 publications

(20 citation statements)

References 37 publications

(48 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The authors suggest that ultrasound-assisted extraction is a more efficient extraction process because it is simple, fast, and inexpensive. Wang et al (2015) investigated the optimum conditions for the ultrasound-assisted extraction polysaccharides, as well as the antioxidant activity of pears (Pyrus sinkiangensis, subfamily Maloideae). The highest yield (5.16%) was obtained at 70°C, with a power of 230 W, and a water ratio of 13:1 mL/g.…”

Section: Ultrasound-assisted Extractionmentioning

confidence: 99%

Green technologies for the extraction of bioactive compounds in fruits and vegetables

Soquetta

Terra

Bastos

2018

CyTA - Journal of Food

206

100

View full text Add to dashboard Cite

Bioactive compounds are extracted from natural sources and they have beneficial effects on human health. Fruits and vegetables are rich in carotenoids, phenolic compounds, Vitamin C, among others. Extraction processes for these compounds depend on several factors such as the technique that is used, the raw material, and the organic solvent. Conventional techniques generally require large amounts of organic solvents, high energy expenditure, and are time consuming, which has generated interest in new technologies that are referred to as clean or green technologies. These can reduce or eliminate the use of toxic solvents, and thus preserve the natural environment and its resources. The aim of this review is to discuss recent techniques used to extract bioactive compounds from natural sources, in order to reduce the economic and ecological impact of these processes. Tecnologías verdes para la extracción de compuestos bioactivos en frutas y verduras RESUMEN Los compuestos bioactivos son extraídos de fuentes naturales y tienen efectos beneficiosos en la salud humana. Las frutas y verduras son ricas en carotenoides, compuestos fenólicos, vitamina C, así como en otras sustancias. Los procesos para extraer estos compuestos dependen de varios factores: la técnica utilizada, la materia prima y el solvente orgánico, entre otros. Además de ocupar mucho tiempo, las técnicas convencionales generalmente requieren grandes cantidades de solventes orgánicos y elevados gastos energéticos: ello ha generado interés en el uso de tecnologías nuevas, llamadas limpias o verdes. En tanto éstas pueden reducir o eliminar el uso de solventes tóxicos, permiten conservar el medio ambiente y sus recursos. El propósito de la presente revisión es examinar las técnicas empleadas recientemente para extraer compuestos bioactivos de fuentes naturales, con el fin de reducir el impacto económico y ecológico que conllevan estos procesos.

show abstract

Section: Ultrasound-assisted Extractionmentioning

confidence: 99%

Green technologies for the extraction of bioactive compounds in fruits and vegetables

Soquetta

Terra

Bastos

2018

CyTA - Journal of Food

206

100

View full text Add to dashboard Cite

show abstract

“…The method of DPPH radical scavenging of polysaccharides from Suaeda salsa. were experienced via the reported essay [25]. 5 mL of DPPH solution (0.1 mM in ethanol) was mixed with different concentrates polysaccharide samples.…”

Section: Dpph Free Radical Scavenging Activitymentioning

confidence: 99%

Optimization of extraction of polysaccharides from Suaeda salsa (L.) Pall. by ultrasonic: characterization, purification and antioxidant assessment

Shao

Wang

et al. 2020

E3S Web Conf.

View full text Add to dashboard Cite

Under optimal extraction conditions, characterization and antioxidant activity of polysaccharides from the Suaeda salsa (L.) Pall. were investigated. This was the first report that described the composition of the polysaccharide form this plant. Obviously, the yield of 2.19% for extraction of polysaccharides was obtained as ethanol volume fraction of 65%, extraction time of 72 min, ultrasound assisted power of 438 W, and temperature of 85°C, respectively. The structure study was carried out with FT-IR and SEM, and the chemical contents of carbohydrates, proteins, uronic acids and total flavonoids were measured in this study. The crude polysaccharides were purified into two components including SGP-1-1 and SGP-2-1. Moreover, the chemical composition analysis according to HPLC showed that it was viscous polysaccharide, which mainly contained glucose, mannose, xylose, galacturonic acid, glucuronic acid, fucose, rhamnose, arabinose, galactose, respectively. Besides, it was proved that the optimum polysaccharides possessed higher significant potentials (P<0.05) in scavenging ability against DPPH, ABTS + and hydroxyl radical., 0 Web of Conferences https://doi.org/10.

show abstract

“…Polysaccharides have been extensively studied as additives in food and pharmaceutical industries owing to their unique bioactive properties and chemical structures (Liao et al, 2015). On particular, polysaccharides from plants possess several biological activities, including antitumor (Zhu et al, 2011), antioxidation (Souza et al, 2012;Tian et al, 2012), anti-inflammatory (Chen et al, 2012;Wang et al, 2015), antibacterial, antifungal, and antiviral activities (Komatsu et al, 1997). Although several methods are available for the extraction of plant polysaccharides, including organic solvent extraction, enzyme-assisted extraction, microwave-assisted extraction, ultrasonic extraction, and supercritical fluid extraction (Wang et al, 2015;Hu et al, 2016), to the best of the authors' knowledge, there are only very few reports on the optimization of extraction of polysaccharides from perilla leaves.…”

Section: Introductionmentioning

confidence: 99%

Optimization of ultrasound-assisted enzymatic extraction and in vitro antioxidant activities of polysaccharides extracted from the leaves of Perilla frutescens

Zhang

et al. 2020

Food Sci. Technol

View full text Add to dashboard Cite

A Box-Behnken design was employed to optimize ultrasound-assisted enzymatic extraction of polysaccharides from perilla leaves. Four independent variables, namely, liquid-to-solid ratio, enzymatic time, enzymatic temperature, and ultrasonic power were investigated. Under the optimal liquid-to-solid ratio of 41:1, enzymatic time of 40 min, enzymatic temperature of 49 °C, and ultrasonic power of 204 W, the experimental polysaccharide yield was 3.84% (n = 3), which was close to the value predicted by response surface methodology (3.9%). Four polysaccharides (PLP1, PLP2, PLP3, and PLP4) were obtained with DEAE-cellulose-52 and Sephadex G-100 chromatography, and their antioxidant activities were investigated with various antioxidant assays in vitro. All the four polysaccharides possessed good antioxidant properties in a concentration-dependent manner, and PLP3 presented the highest antioxidant activity. Thus, the novel polysaccharides extracted from perilla leaves could be promising bioactive macromolecules that can be applied as potential antioxidants in medical and food industries.

show abstract

Extraction, purification, characterization and antioxidant activity of polysaccharides from Piteguo fruit

Cited by 38 publications

References 37 publications

Green technologies for the extraction of bioactive compounds in fruits and vegetables

Green technologies for the extraction of bioactive compounds in fruits and vegetables

Optimization of extraction of polysaccharides from Suaeda salsa (L.) Pall. by ultrasonic: characterization, purification and antioxidant assessment

Optimization of ultrasound-assisted enzymatic extraction and in vitro antioxidant activities of polysaccharides extracted from the leaves of Perilla frutescens

Contact Info

Product

Resources

About