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The antioxidant capacity of polysaccharide from L aminaria japonica by citric acid extraction
Author(s) -
Lu Jianghong,
You Lijun,
Lin Zongyi,
Zhao Mouming,
Cui Chun
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12072
Subject(s) - citric acid , rhamnose , polysaccharide , chemistry , abts , oxygen radical absorbance capacity , extraction (chemistry) , xylose , antioxidant , dpph , fucose , chromatography , galactose , food science , biochemistry , fermentation
Summary An optimal citric acid extraction condition (pH 2.0; extraction temperature: 120 °C; extraction time: 3 h) was developed to obtain polysaccharide from L aminaria japonica . The yield of polysaccharide was 13.31 ± 0.08%, with IC 50 value of DPPH radical scavenging activity of 0.98 ± 0.01 mg mL −1 . The viscosity of polysaccharide extracted by citric acid ( LJPA ) was eight times lower than that of polysaccharide extracted by hot water ( LJPW ), which may be attributed to the low average molecular weight of LJPA (17.12 kDa). Gas chromatography analysis indicated that LJPA was composed of rhamnose, fucose, xylose, manose, glucose and galactose with relative molar percentages of 4.51%, 20.27%, 12.43%, 12.81%, 10.29% and 39.69% respectively. Furthermore, LJPA exhibited significantly higher antioxidant capacities including oxygen radical absorbance capacity ( ORAC ), ABTS radical scavenging activity and reducing power than LJPW . Citric acid extraction showed a positive influence on the polysaccharide degradation and antioxidant capacities of L . japonica .