Influences of different drying methods on the structural characteristics and multiple bioactivities of polysaccharides from okra (Abelmoschus esculentus).

Autor: Yuan Q; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., He Y; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Xiang PY; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Huang YJ; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Cao ZW; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Shen SW; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Zhao L; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Zhang Q; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Qin W; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China., Wu DT; Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China. Electronic address: DT_Wu@sicau.edu.cn.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2020 Mar 15; Vol. 147, pp. 1053-1063. Date of Electronic Publication: 2019 Nov 19.
DOI: 10.1016/j.ijbiomac.2019.10.073
Abstrakt: In this study, in order to evaluate the influences of drying methods on the chemical structures and bioactivities of polysaccharides from okra (OPPs), four drying methods, including microwave drying at 400 W, 600 W, and 800 W, freezing drying, hot air drying, and vacuum drying, were applied to dry okra fruits. Six different OPPs were extracted from okra dried by different drying methods. Results showed that physicochemical characteristics and bioactivities of OPPs varied by different drying methods. Noticeable variations in extraction yields, molecular weights, rheological properties, molar ratios of constituent monosaccharides, contents of uronic acids, degrees of esterification, and contents of total phenolics were observed in OPPs obtained by different drying methods. In addition, results showed that OPPs, especially OPP-H and OPP-V obtained by hot air drying and vacuum drying, respectively, exhibited remarkable antioxidant activities (ABTS, DPPH, and nitric oxide radical scavenging activities, and ferric reducing antioxidant powers), strong in vitro binding capacities (fat, cholesterol, and bile acids binding capacities), and obvious inhibitory activities on α-amylase and α-glucosidase. Results suggested that the hot air and vacuum drying techniques could be appropriate drying methods before extraction of OPPs with high bioactivities for applications in the functional food and medicine industries.
Competing Interests: Declaration of Competing Interest The authors declare that there are no conflicts of interest.
(Copyright © 2019 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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