Optimisation of pressurised water extraction of polysaccharides from blackcurrant and its antioxidant activity

Enzymatic Water Extraction of Polysaccharides fromEpimedium brevicornuand Their Antioxidant Activity and Protective Effect Against DNA Damage

“…The possible reasons for antiradical capacities of EbP include (1) hydroxyl groups in polysaccharides molecules may react with DPPH • and ABTS +• radicals to form carbonyl groups or polymers (Ling ); and (2) aldehyde groups in polysaccharides molecules may be oxidized to carboxyl groups by radicals (Xu et al . ).…”

“…Similarly, polysaccharides identified from Lilium lancifolium exhibited abil-ity to scavenge DPPH • and ABTS 1• radicals, which were weaker than that of BHT (butylated hydroxytoluene) and ascorbic acid (Gao et al 2015). The possible reasons for antiradical capacities of EbP include (1) hydroxyl groups in polysaccharides molecules may react with DPPH • and ABTS 1• radicals to form carbonyl groups or polymers (Ling 2004); and (2) aldehyde groups in polysaccharides molecules may be oxidized to carboxyl groups by radicals (Xu et al 2016).…”

Ultrasonic-extraction of phenolic compounds from Phyllanthus urinaria: optimization model and antioxidant activity

“…The increase of the solid-liquid ratio improves the mass concentration difference between inside and outside the cells, which results in the increase in the mass transport driving force and the internal diffusion rate (Şahin & Şamlı, 2013). The higher solid-liquid ratio means the more phenolic compound release from Phyllanthus urinaria (Prasad et al, 2012), but simultaneously the more cavitation energy from the extraction system is absorbed, resulting in the lower cavitation energy density per unit volume for extraction (Xu et al, 2016). As a result, the solid-liquid ratio of 1I:60 g/mL is suitable.…”

Optimization of Subcritical Water Extraction of Polysaccharides from Inonotus Obliquus and their Antioxidant Activities

“…As outlined, as the temperature changed from 160 to 190 o C, the extraction efficiency increased rapidly and the polysaccharides yield reached a maximum of 132.62 ± 2.63 mg/g at 190°C. Upon further temperature increased, the polysaccharide yield decreased sharply, indicating that excessive temperature may lead to degradation and decomposition of polysaccharides induced by browning reaction, whose chemical products are not detected in a phenol-sulphuric assay and, then, decrease the concentration of IOP yield (Xu et al, 2016). In terms of extraction efficiency and energy consumption, an extraction temperature of 190 o C was employed in subsequent extraction experiments.…”

“…Moreover, a low coefficient of variation (C.V. = 1.07) indicated that the degree of precision and reliability of experimental values of the regression model was highly significant. The P-value was used as a tool to not only reveal the significance of each coefficient but also explain the interaction pattern of independent variables (Xu et al, 2016). The smaller the value of P with respect to 0.05, the more significant the corresponding coefficient.…”