Identification of polysaccharides extracted from pea pod by-products and evaluation of their biological and functional properties
| Autor: | Fatma Bouaziz, Dhouha Ghribi-Aydi, Claire Boisset Helbert, Khawla Ben Jeddou, Lilia Belghith-Fendri, Fatma Kallel, Semia Ellouz-Chaabouni, Lobna Abdelkefi-Mesrati, Fatma Chaari |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Arabinose
02 engineering and technology Xylose Raw material Polysaccharide Biochemistry Antioxidants chemistry.chemical_compound 0404 agricultural biotechnology Polysaccharides Structural Biology Monosaccharide Molecular Biology chemistry.chemical_classification Chromatography Bacteria Extraction (chemistry) Peas 04 agricultural and veterinary sciences General Medicine 021001 nanoscience & nanotechnology 040401 food science Anti-Bacterial Agents chemistry Fruit Yield (chemistry) 0210 nano-technology Antibacterial activity |
| Zdroj: | International Journal of Biological Macromolecules. 116:947-954 |
| ISSN: | 0141-8130 |
| DOI: | 10.1016/j.ijbiomac.2018.05.095 |
| Popis: | A three-variable Box-Behnken design was employed to obtain the best possible combination of extraction time, ratio (raw material/water) and extraction temperature to allow maximum extraction yield of polysaccharides from pea pod (PPP). The preferred extraction conditions were: extraction time 195 min, extraction temperature 70 °C and ratio of raw material/water 1/40. Under these conditions, the experimental yield was 16.21 ± 1.12%, which is in close agreement with the value predicted by response surface methodology model yield (16.08 ± 0.95%). The molecular weight distribution of PPP showed two peaks with MW of 5217 kDa and 50 kDa, respectively. The main monosaccharides in PPP were galactose, xylose and arabinose, whereas the major functional groups identified from FT-IR spectrum included CO, OH and CH. In addition, PPP had high 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and a moderate reducing power. The antibacterial activity of PPP was also observed against the tested microorganisms and at 50 mg/mL PPP could inhibit the growth of the Gram-negative and Gram-positive bacteria. Generally, these results suggest that the PPP has significant antioxidant activity and good antibacterial activity and can potentially be used as additive in food, pharmaceutical and cosmetic preparations. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect