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Purification, structural data and biological properties of polysaccharide from Prunus amygdalus gum
Author(s) -
Bouaziz Fatma,
Koubaa Mohamed,
Helbert Claire Boisset,
Kallel Fatma,
Driss Dorra,
Kacem Imen,
Ghorbel Raoudha,
Chaabouni Semia Ellouz
Publication year - 2015
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.12687
Subject(s) - rhamnose , glucuronic acid , chemistry , polysaccharide , mannose , arabinose , xylose , monosaccharide , chromatography , extraction (chemistry) , galactose , size exclusion chromatography , molecular mass , biochemistry , food science , fermentation , enzyme
Summary This work demonstrates the efficiency of almond gum polysaccharides ( AGPs ) as bioactive compounds. AGPs were first extracted using H 2 O 2 , in the presence of NaOH, at different times and temperatures. The optimal extraction conditions were 4% H 2 O 2 and 2 N NaOH, for 7 h at 50 °C, leading to an extraction yield of 58.2% (w/w). After a purification step, the retained AGPs were characterised using high‐performance liquid chromatography showing a molecular weight of 99.3 kD a. The monosaccharide composition of AGPs were assessed using gas chromatography–mass spectrometry. AGPs were found to be a complex heteropolysaccharide with a repeating unit mainly composed of galactose, arabinose, xylose, mannose, rhamnose, and glucuronic acid with the respective ratios: 45:26:7:10:1:11. The acidic nature of the polysaccharide is due to the presence of glucuronic acid. Total antioxidant activity, free radical‐scavenging activity and reducing power assay of AGPs were investigated. The obtained results showed high antioxidant activities of AGPs . Furthermore, beyond 60 mg mL −1 , AGPs exhibited bacterial growth inhibition for five pathogenic strains: Escherichia coli , Staphylococcus aureus , Enterococcus feacalis, Pseudomonas aeruginosa and Salmonella typhimurium .