Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke

Abstract

Jerusalem artichoke is an economic crop widely planted in saline-alkaline soil. The use of Jerusalem artichoke is of great signifi cance. In this study, the response surface method was employed to optimize the eff ects of processing variables (extraction temperature, pH, extraction time, and liquid-tosolid ratio) on the yield of Jerusalem artichoke pectin. Under the optimal extraction conditions: pH 1.52, 63.62 min, 100°C and a liquid-to-solid ratio of 44.4 mL/g, the maximum pectin yield was predicted to be 18.76%. Experiments were conducted under these optimal conditions and a pectin yield of 18.52±0.90% was obtained, which validated the model prediction. The eff ects of diff erent drying methods (freeze drying, spray drying and vacuum drying) on the properties of Jerusalem artichoke pectin were evaluated and they were compared with apple pectin. FTIR spectral analysis showed no major structural diff erences in Jerusalem artichoke pectin samples produced by various drying treatments. The antioxidant activities of pectin dried by diff erent methods were investigated using in vitro hydroxyl and DPPH radical scavenging systems. The results revealed that the activities of spray dried pectin (SDP) and apple pectin (AP) were stronger than those of vacuum oven dried pectin (ODP) and vacuum freeze dried pectin (FDP). Therefore compared with the other two drying methods, the spray drying method was the best.

Sugar yield and composition of tubers from Jerusalem Artichoke (Helianthus tuberosus) irrigated with saline waters

“…Assuming a factor of 6.25, the protein content of bagasse amounts to 8.69% of dry washed bagasse, whereas the total ash content was low (1%). These components added up to roughly 70%, indicating that the remaining 30% was likely mostly galacturonan in pectic substances, as reported elsewhere (Liu, Shi, Xu, & Yi, ), along with acid soluble lignin.…”

The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid

“…The DPPH radical scavenging activity of the pectin fractions obtained from vegetables increased in a concentration-dependent manner (Table 3) and was found to be similar to the previously published results for apple pomace [42], artichoke [10], and grapefruit peel pectins [12]. However, the pectins of tamarind [43], cactus cladode [44], and Brazilian jambu plant [45] have been shown to exhibit higher anti-DPPH activities (greater Journal of Chemistry 5 …”

“…Pectins have previously been shown to possess diverse biological activities, which may have a role in the beneficial effects of fruit and vegetable diets. Specifically, pectins have been found to possess ROS scavenging activity which is known to depend on the structural features of pectin [10][11][12].…”

Extraction and Characterization of Pectin From Fresh Globe Artichoke and Canned Artichoke Waste

“…Several investigations have been carried out to utilize industrial wastes as a pectin source. In addition, several plant materials were also reported as potential sources of pectin (4)(5)(6).…”