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Extraction optimisation and antioxidant activities in vitro of polysaccharides from Allium macrostemon Bunge
Author(s) -
Zhang Zhanjun,
Wang Fuhua,
Wang Mingchun,
Ma Liping,
Zeng Xiaoxiong
Publication year - 2012
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/j.1365-2621.2011.02899.x
Subject(s) - polysaccharide , extraction (chemistry) , uronic acid , ethanol precipitation , antioxidant , chemistry , hydroxyl radical , hot water extraction , chromatography , water extraction , ethanol , in vitro , superoxide , allium , food science , traditional medicine , botany , biochemistry , biology , medicine , enzyme
Summary A four‐factor and three‐level Box–Behnken design was used to optimise the extraction parameters for polysaccharides from Allium macrostemon Bunge (AMBP). As a result, the optimal conditions for AMBP extraction were the following: extraction temperature, 87 °C; ratio of water to raw material, 12 mL g −1 ; extraction time, 100 min; and extraction times, 3. Then, a graded ethanol precipitation was used to fractionate the water‐extractable polysaccharides, resulting in three polysaccharides fractions of AMBP40, AMBP60 and AMBP80. During in vitro antioxidant assay, AMBP40 exhibited relative stronger scavenging activities on hydroxyl radical and superoxide radical and metal chelating activity than AMBP60 and AMBP80. The differences in antioxidant activities in vitro might be due to their differences in molecular weight and uronic acid content.